88 BIOCHEMISTRY OF FUNGI 



CtH ); 04. Furthermore they were able to show that this antibac- 

 terial substance is probably identical with claviformin, isolated 

 from Penicillium claviforme by Chain and his associates, and also 

 with patulin, isolated from P. patulum by Raistrick and his asso- 

 ciates. Trichoderma viride has been shown to produce a very 

 potent pigment called viridin [Brian et al. (1946)]. Surveys re- 

 veal that many fungi produce antibiotics fWilkins and Harris 

 (1942, 1943, 1945)]. 



Growing Penicillium charlesii on Czapek-Dox nutrient with 

 glucose added, Clutterbuck et al. (1934) isolated a group of re- 

 lated substances. These included carolic acid, C9H10O4, carolinic 

 acid, C9H10O7, carlic acid, Ci H U )Og, carlosic acid, CioH 12 (; , 

 ramigenic acid, CioIT.oO,;, and verticillic acid, Clv.H^Oi-.. Peni- 

 cillic acid, C^Hind, has been isolated from P. puberultmi and P. 

 cyclophmi. Puberulic acid, C 8 H ( ,0,„ has been obtained from 

 P. puberuluvi. Mvcophenolic acid is formed by both P. glaucuvi 

 and P. stoloniferuvi. 



The ability of molds, especially P. brevicaule and Aspergillus 

 sydowiij to react with arsenicals is of peculiar interest. These 

 organisms liberate volatile arsenical products when growing on 

 arsenic-containing wallpaper or when inoculated into the stomach 

 contents of persons who have succumbed to arsenical poisoning. 

 Challenger et al. (1933) found that trimethyarsine, which has a 

 very pungent odor reminscent of garlic, is produced in this re- 

 action. Among other fungi capable of producing a similar re- 

 action are Aspergillus niger, A. virescens, Mucor mucedo and 

 M. raceviosus. 



IMPLICATIONS 



Manifestly many problems in mycological chemistry await 

 solution. In some instances, at least, it seems unfortunate that the 

 details involved in the utilization of molds in industrial processes 

 have remained trade secrets. In this period when vitamin defi- 

 ciencies are so widely encountered, more should be known re- 

 garding the possibilities of utilizing fungi as sources of vitamins. 

 The extent to which vitamins are essential in the metabolism of 

 funtn themselves is also deserving of further elucidation. 



The manufacture of citric acid and gluconic acid by mold 

 fermentation has already been industrialized. Doubtless, when 

 more is known regarding the fermentations which give rise to 

 other organic acids, molds will come to be used in their commer- 



