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Aspergillus niger: Sudden Popularity?

Ok, who can tell me more about Aspergillus niger (fungus)? I’ve read three stories this week where this fungus is being used for everything from blood substitutes to biofuel to therapeutic drugs like vaccines. From the last article:

Efforts to use this filamentous fungus to produce pure and industrial quantities of medicines commercially have always run into this problem of contamination. The Aspergillus types of fungus (there are over 180) often grow in damp, carbon-rich and oxygen-rich conditions such as on the surface of your compost heap, or on slices of bread. The scientists have discovered that by providing plenty of carbon to feed the fungus, and lowering the temperature, they can minimise or even prevent the damage from unwanted by-products.

Oh - wait - I just discovered that Aspergillus niger is also used in foodstuffs like bread, cheese, fruit juices, and beer to “improve taste, shelf life, texture, nutritional value, etc.” Why has this fungus escaped my attention? And, like I asked previously, does anyone else know anything about this pretty little thing? Are all these efforts “good” things or is the Aspergillus niger being tortured in efforts to reach consumer demands? (no, I can’t hear trees cry when they’re being cut down, but I do have concerns).

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