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Excerpt from Cultural Studies of Species of Penicillium Sir: I have the honor to transmit herewith and to recommend for publication as a bulletin of this Bureau a manuscript entitled "Cultural Studies of Species of Penicillium, " by Dr. Charles Thom, mycologist in the cooperative soft-cheese investigations carried on at Storrs, Conn., by the Storrs Agricultural Experiment Station and the Dairy Division of this Bureau. A previous paper of this author dealing with certain species of Penicillium which are characteristic factors in the ripening of Camembert and Roquefort cheese has been published as Bulletin 82 of this Bureau. The investigations connected with the study of the organisms referred to necessitated the culture and comparison of many other species and an examination of the nomenclature for the whole genus Penicillium. Considerable confusion was found to exist regarding the identification of the various species, hence it seemed important that a comprehensive study from cultural data of all obtainable species should be undertaken. Acknowledgment is made of suggestions and advice by Dr. Erwin F. Smith, of the Bureau of Plant Industry of this Department, besides the persons whose names are given in the text. The illustrations, with one exception, are from original drawings by the author. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works
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Cultural Studies of Species of Penicillium
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