PENICILLIUM GLAUCUM. 189 1 



this small yellow ball a formation of swollen cells (E, F, G) 

 gradually takes place by the continued branching of the 

 spirals, and in each of these new cells eight large and lenticular 

 spores are produced, which have a circular furrow on the 

 margin, and three or four slight ridges on the outer membrane 

 (exosporium). After the collapse and absorption of all the 

 remaining contents the spores are set free, and the small 

 yellow ball is then filled with the spore dust. The entire 

 development requires six to eight weeks. The ascocarps may 

 be preserved in a dry state for several years without losing 

 their power of germination. When the spores (H) are sown, 

 the exosporium bursts open like a shell at the circular furrow, 

 and the endosporium swells and emerges (J), and elongates 

 itself to a germ tube, which quickly develops conidiophores. 



This fungus often causes dangerous diseases in wine. It 

 develops freely in casks which have not been carefully cleaned, 

 penetrating into the wood, and, in consequence of the decom- 

 position caused by it, produces substances of disagreeable 

 smell and taste, which subsequently diffuse into the wine. 

 In moist seasons it forms a dense growth on grapes, attacks 

 the sugar contents of the fruit, and brings about a peculiar 

 decomposition. The mycelium seems to penetrate, not only 

 into bruised, but also into sound grapes. They gradually 

 acquire a yellowish-brown or greenish-yellow colour, and the 

 fungus produces those well-known decomposition products 

 which cause the mouldy taste in wine. The conidia of this 

 fungus may exist for a long time in must or in wine upon 

 which the germinating mycelium exerts a deleterious effect. 



According to Wortmann, Penicillium has a particularly 

 harmful effect on bottled wines. It penetrates the corks, 

 thus giving rise to the corked flavour, and it may even grow 

 right through the cork and develop in the wine, attacking 

 some of its constituents, and rendering it turbid. 



The name P. glaucum doubtless includes several distinct 

 species, differing probably in their physiological character. 

 A closely related species, P. Roquefort, occurs in Roquefort 

 cheese. It is similar in appearance, but has larger conidia, 

 and imparts a bitter flavour to the cheese. P. Camembert 

 occurs in the cheese of the same name, in the ripening of which 



