210 YEASTS AND MOLDS 
SPECIES OF PENICILLIA DETERMINABLE FROM THE SUBSTRATA 
(After Thom, 1910) 
(In these species the substratum establishes a presumption of identity.) 
Cheese (Camembert and Brie): 
1. Floccose, white unchangeable, no odor ........ ..... P. camemberti 
var. roger 
2. Floccose, white to gray green,noodor. ... ..... . P. camemberti 
3. Powdery, yellowish white, spores smooth, ammoniacal 
616 0) P. brevicaule var. 
Glabr. 
4. Powdery, yellowish whitc, spores, tuberculate, ammoni- 
acal odor......... 6. Lee been ee ee ee eas P. brevicaule var. 
album 
5. Forming yellowish brown areas, spores rough, ammoni- 
acal OdOF... occ c ee ce cee ce eee en eens P. brevicaule 
Cheese Roquefort: 
1. Green streaks inside the cheese. ... 1... ee eee eee P. roqueforti 
Citrus fruits: 
1. Colonies of mold blue green.. ........... 02.0 ee ee eee P. italicum 
2. Colonies of mold olive green ............... 000 eee P. digitatum-oli- 
vaceum 
Pomaceous fruits: 
1. Blue green colonies finally producing coremia ... ....P. expansum 
Polyporacex (Boleti, Polypori, etc.). 
1. Colonies green (yellowish green) spreading by stolons...P. stoloniferum 
Wood (pine): 
Producing orange to red stains in pine wood............. P. piniphilum 
Aspergillus. This is a common variety of mold and is responsible 
for many decomposition processes in nature. The spores are borne 
from a club-shaped fruiting body called the basidium. 
SUMMARY OF THE ASPERGILLUS SPECIES GROUPED ACCORDING 
TO COLOR OF THE CONIDIAL VEGETATION, THE CHAR- 
ACTER OF THE STERIGMATA AND THE EXISTENCE OF 
ASCOSPORES 
(After Lafar, 1910) 
1. Green (gray, bluish green or yellow green), viz.: 
(a) With simple sterigmata. A. Guaucus, Link, with ascospores (naked 
peritheca); A. cLavatus, Desmazieres; A. rumiIGaTUS, Fesenius 
ascospores (cased perithecia); A. oryz# (Ahlburg) Cohn; A. 
vartans, Wehmer; A. minimus, Wehmer; A. FLAvUS, Link; with 
sterile sclerotia; A. giganteus, Wehmer; A. cesiellus, Saito; 
A. Tokelau, Wehmer; A. penicillopsis (Hennings) Raciborski. 
