ASYMMETRICA-LANATA 425 



more abundantly than on Czapek and with conidiophores longer, up to 

 800m in length; penicilli often larger, but otherwise as described above. 



Colonies on malt agar duplicating the above but not producing exudate 

 (fig. HOB) and with conidiophores up to 1 mm. or even longer; bearing 

 penicilli usually about lOO/x in length. 



The species is characterized by its complete lack of color, the very loose 

 and rangy character of its spore-bearing apparatus, and the tendency to 

 branch repeatedly and to bear metulae and sterigmata at various levels. 



Species description based upon NRRL 875— from the Thom Collection as 

 No. 4640.440. This culture was received by Thom from the Bainier 

 Collection as Penidllhim caseicolum and may be regarded as type. A 

 second strain, NRRL 874, obtained from the Thom Collection as No. 6, 

 isolated by him in 1904 from Camembert cheese and used as the basis of 

 his P. camemherti var. rogeri, duplicates NRRL 875 in all particulars. 

 NRRL 876, from the Thom Collection as No. 4733.26 (Biourge's No. 

 157), clearly belongs with strains NRRL 874 and 875. It, however, is 

 even more floccose than these strains and produces very few conidial heads 

 on either of the three substrata generally used in this study. On Czapek's 

 solution agar colonies show a faint wine color in central areas in reverse. 

 NRRL 876 was received from Biourge in 1924 as Penicillium candidum 

 Roger (cited by Biourge in his Monograph, La Cellule 33: fasc. 1, 193-194; 

 Col. PI. Ill and PI. V, fig. 27, 1923). A strain received from the Centraal- 

 bureau as Thom's P. camemherti var. rogeri Thom in February 1946 

 represents a typical strain of P. caseicolum Bainier. Thom had proposed 

 this usage in 1910 (U. S. Dept. Agr., Bur. Anim. Ind., Bui. 118, pp. 52-54) 

 to cover the pure white form isolated from cheese of the Camembert 

 type, but in 1930 (The Penicillia, 310-312) he accepted Bainier's species 

 and reduced P. camemherti var. rogeri to sjmonymy. The culture returned 

 to us undoubtedly represents the form sent to Baarn by Thom. 



Penicillium caseicolum appears as the ripening agent in a certain portion 

 of the Camembert cheese industry both in France and in the United 

 States. It was discussed by Epstein (Arch. f. Hyg. 45: 360, 1902) as P. 

 album Preuss. About the same time in France, Georges Roger (Revue 

 Hebdomidaire (Paris) 7: 334. 1903) used P. caseicolum Bainier but called 

 it P. candidum Link in his patented process. The same usage appears in 

 Maze's paper (Ann. Inst. Past. 19: 378-403, 481-491. 1905). Wehmer 

 (in Lafar's Hdb. Tech. :\Iyk. 2 aufl. 4: 226) called it P. rogeri. Later 

 (1910) Thom, with the same organism from imported Camembert cheese, 

 called it P. camemherti var. rogeri. There seems to be little doubt that 

 Bainier's designation, accompanied by a satisfactory description of the 

 species, is the correct usage. 



