Fungi in Cheese Ripening Camembert And Roquefort
Fungi in Cheese Ripening Camembert And Roquefort
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Of the eleven species, four, including the Camembert Penicillium, produced a layer of red milk for a few millimeters below the colonies, which later was changed back to blue. The other species either intensified the blue or produced no change.
The suggestion has been made. That neutralization of acid is due to the production of ammonia. A series of cultures were made in 14 FUNGI IN CHEESE RIPENING.
cooperation with Mr. A. W. Bosworth to test the production of ammo- nia compounds by mold action.... The species used were the Roquefort Penicillium, the Camembert Penicillium, Penicillium sp. (record No. 310), Oidium lactis, Oidium sp. (record B), and Aspergillus niger. These were grown upon potato ager, to which litmus and lactic acid were added. The Aspergillus culture remained bright red; all the others became deep blue. Upon analysis the Aspergillus niger was found to have produced the largest amount of ammonia. Study of the figures showed that the ammonia alone was not sufficient to neu- tralize the acid used in any case.
What to read after Fungi in Cheese Ripening Camembert And Roquefort?
You can find similar books in the "Read Also" column, or choose other free books by Charles Thom to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Of the eleven species, four, including the Camembert Penicillium, produced a layer of red milk for a few millimeters below the colonies, which later was changed back to blue. The other species either intensified the blue or produced no change.
The suggestion has been made. That neutralization of acid is due to the production of ammonia. A series of cultures were made in 14 FUNGI IN CHEESE RIPENING.
cooperation with Mr. A. W. Bosworth to test the production of ammo- nia compounds by mold action.... The species used were the Roquefort Penicillium, the Camembert Penicillium, Penicillium sp. (record No. 310), Oidium lactis, Oidium sp. (record B), and Aspergillus niger. These were grown upon potato ager, to which litmus and lactic acid were added. The Aspergillus culture remained bright red; all the others became deep blue. Upon analysis the Aspergillus niger was found to have produced the largest amount of ammonia. Study of the figures showed that the ammonia alone was not sufficient to neu- tralize the acid used in any case.
What to read after Fungi in Cheese Ripening Camembert And Roquefort?
You can find similar books in the "Read Also" column, or choose other free books by Charles Thom to read onlineMoreLess
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