. Bacteriology and mycology of foods. Food. 206 YEASTS AND MOLDS That part which is not submerged resembles a layer of velvet on the surface of the medium. Penicillium. Penicillium molds are important in the manufacture of certain cheeses. Thorn (1906, 1905) has given much study to this question. Dox (1910) has reported an extended study of the intracellu- lar enzymes in Penicillium camemberti. The following enzymes were demonstrated to be present: erepsin, nuclease, amidase, lipase, WW/ \«>\! .â '.';''â¢' \; !.â¢.'/'â¢.'.â¢/ 1/ "& K'i.''' -^l JJi^'i^' Fig. 50.âRoqu
. Bacteriology and mycology of foods. Food. 206 YEASTS AND MOLDS That part which is not submerged resembles a layer of velvet on the surface of the medium. Penicillium. Penicillium molds are important in the manufacture of certain cheeses. Thorn (1906, 1905) has given much study to this question. Dox (1910) has reported an extended study of the intracellu- lar enzymes in Penicillium camemberti. The following enzymes were demonstrated to be present: erepsin, nuclease, amidase, lipase, WW/ \«>\! .â '.';''â¢' \; !.â¢.'/'â¢.'.â¢/ 1/ "& K'i.''' -^l JJi^'i^' Fig. 50.âRoquefort Penicillium (P. roqueforti), (After Thorn, 1906.) a, part of conidiophore and of bas of fructification, highly magnified showing the production of basidia on the sides as well as at the apex of the basidiophore; fe, c, other types of branching; d, young conidiophore just branching; e, /, basidia and the formation of conidia, highly magnified; g^'h, i, diagrams of ty^es of fructification as seen under low power (X80); k, Z, m, n, germination of coonidia and new conidia produced directly on the first hyphse. amylase, inulase, rafhnase, sucrase, maltase, and lactase. The presence of these enzymes seems to indicate an ability to utilize various food products. Penicillia are widely distributed in nature and many of the molds which contaminate foods belong to this genus. Thorn (1910) has reported cultural studies on the species of penicillium. He has worked out a key which is of much assistance in studying molds and their relation to food Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
