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Penicillium rubra

The extraordinary appearance of the bacteria-free zone interested Fleming, so he set out to isolate the mold in pure culture and to determine some of its properties. Fleming classified the mold as Penicillium rubra, hence, the name penicillin for the active substance. [Pg.104]

Yeast species commonly isolated from fruit juices were Rhodotorula rubra, Candida lambica, Candida sake, and K. apis, with C. lambica being the organism most frequently encountered in these products. Small numbers of Penicillium and Fusarium spp. were isolated from 20%, whereas Geotrichum spp. were present in 40% of the grapefruit juice samples tested. All other products contained no molds. The fact that these organisms were present in very low quantities indicated that they were random contaminants not able to grow in the refrigerated juice. [Pg.129]


See other pages where Penicillium rubra is mentioned: [Pg.180]    [Pg.309]    [Pg.232]    [Pg.552]   
See also in sourсe #XX -- [ Pg.2 , Pg.3 , Pg.104 , Pg.225 ]




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Penicillium

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