This research provides an updated classification system for an important group of fungi commonly found in our homes and food. These fungi thrive in dry conditions and are frequently found growing on foods with high sugar or salt content, like jams, dried foods, and preserved meats. The study combines modern DNA analysis with traditional methods to better identify and classify these fungi. Impacts on everyday life: – Improved ability to identify fungi that cause food spoilage, helping to better preserve food products – Better understanding of which fungal species commonly occur in our homes and buildings – Discovery that some compounds produced by these fungi may have beneficial antioxidant properties – Enhanced food safety by confirming these fungi do not produce dangerous mycotoxins – More accurate identification methods to help building inspectors and food safety professionals monitor these organisms