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A MANUAL OF THE ASPERGILLI 



Mites 



Mites are very common in rotting vegetables, especially in partly dried 

 condition, in dried meat products, in hard cheeses, and in organic soil 

 masses. They are thus common associates of molds as they occur in nature, 



Fig. 15. Penicillium sp. parasitic on Aspergillus niger, X 165. (Photograph by 



Edward Yuill) 



hence the worker who handles moldy substrata, in isolating his organisms 

 must constantly watch for them. In size, mites are commonly just about at 

 the limit of visibility by the unaided eye. One accustomed to them will 

 detect them readily; but until seen and the appearance of their depredations 



