Aspergillus glaucus is a filamentous fungus which is known to have a wide environmental distribution due to its physiological hardiness under extreme conditions.

[2][3] Like many other fungi belonging to the genus Aspergillus, it can be mildly pathogenic but has a number of useful potential applications in medicine and the production of foodstuffs.

[4][3][5] Botanical reference to this fungus seems to begin with Micheli, who in 1729 used the generic name Aspergillus, derived from aspergillum (holy water sprinkler) to describe the filamentous nature of this group of fungi.

[9] Aspergillus glaucus is a robust xerophilic fungus capable of surviving in a wide variety of different environments due to features of its physiology.

[10][11] It is also one of the most osmotolerant fungi in its genus, being capable of developing at a sucrose concentration of 60%, allowing it to grow in very sweet syrups and foodstuffs.

[4] In addition, even among its own genus, A. glaucus is capable of thriving in low moisture environments, allowing it to grow in dry areas.

As a result, it's been found to grow well on a variety of different foods, including corn, wheat, fish, butter, and eggs.