MOLDS 59 



above and below the surface of the substratum in long chains which 

 break up readily. At times the whole mycelium appears to break up 

 into oidia. Oidium lactis is a factor in the ripening of many kinds of 

 cheese: Limburger, Harz, Camembert, Gorgonzola, etc., and in the 

 deterioration of butter in storage. Its activity is associated with 

 strong odor and taste. 



FIG. 41. A colony of Monilia Candida. (Photographed by Z. Northrup.) 



FIG. 42. Forms of oidia in chains. (Monilia sitophila.} 



MONILIA. The generic name Monilia is very loosely used in the 

 fermentation literature for certain forms in which the conspicuous 

 development consists of chains of cells like strings of beads. There is a 

 series of borderline forms between the true yeasts, the mycoderma 

 group of yeasts and the true hyphal fungi. The name Monilia Candida 



