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Thirtythree strains of the Aspergillus spp. isolated from foodstuffs were observed through some physiological characteristics for detection of identification key of Aspergillus spp. 1) Each strain of Aspergillus spp. had their specific characteristics and could be used for identification of species. 2) Excellent amylase-producing fungi were observed among the isolated strains of Aspergillus spp. 3) Amylase activities increased for one week incubation period. 4) In the tests of common characters of aflatoxin-producing fungi among the 33 strains of Aspergillus spp., for example, conidial size, presence of sclerotia, kojic acid, and pigment production, coloration of phenol, reduction of methylene blue, etc.
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