The book Fungi in Cheese Ripening Camembert And Roquefort was written by author Charles Thom Here you can read free online of Fungi in Cheese Ripening Camembert And Roquefort book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Fungi in Cheese Ripening Camembert And Roquefort a good or bad book?
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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.
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