THE FUNGI 391 
Penicillium camemberti is the principal agent in the ripening of 
Camembert cheese. It possesses ellipsoidal bluish-green conidia 
4.5 to 5.5u in diameter. 
Penicillium brevicaule grows on old moist paper and has been 
used to detect the presence of arsenic, for when grown in media - 
containing this element, it develops the compound, diethylarsine. 
It is yellowish-brown in color and its conidia are rough and spiny. 
Penicillium expansum is often found on decaying apples where 
it produces brownish coremia. 
Cirric Acip is produced by fermenting solutions of carbo- 
hydrates (mono- or poly-saccharides) by means of molds of the 
genera Penicillium, Citromyces, Aspergillus. and Sterigmatocystis. 
The unfermented carbohydrate is removed by an alcoholic 
fermentation using yeast. 
ASPERGILLUS HERBARIORUM.—This green mold also named 
Aspergillus glaucus and Eurotium Aspergillus glaucus is frequently 
found on fleshy drugs which have not been properly dried. It 
has also been observed on dried herbarium material, old extracts, 
on jams, jellies, tobacco, cotton-seed meal, old leather, stale 
black bread, etc. Like Penicillium its vegetative body consists 
of a mycelium consisting of aerial and submerged hyphe. 
It differs from Penicillium, however, mainly in not possessing 
septated conidiophores and by the upper portion of the conidio- 
phores being globular. Upon the globular extremity of the 
conidiophores are placed numerous elongated sterigmata which 
bear chains of grayish-green conidia. These are spherical and 
prickly and range from 7 to 30u in diameter. Under certain 
conditions closed brownish fruit bodies called perithecia are 
produced. These arise on the surface of the substratum from 
spirally coiled hyphae and when mature possess numerous asci, 
each of which contains five to eight ellipsoidal ascospores. 
Aspergillus oryze is a yellowish-green to brown mold which 
secretes diastase, a valuable digestive ferment, having the power 
of converting starch into sugar and dextrin. For centuries the 
Japanese have employed this species in the preparation of rice 
mash for Saké, as well as in manufacture of Miso and Soja 
sauce. The spherical conidiospores are 6 to 7 in diameter 
and of a yellowish-green color. 
