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The Gas Requirements of Molds—I A Preliminary Report on the Gas Requirements of¹ Penicillium Roqueforti (Various Strains of Blue Mold from Cheese)

Division of Dairy Husbandry, Agricultural Experiment Station, State College of Washington, Pullman, Washington

ABSTRACT

This study was undertaken to ascertain the gas requirements of several strains of Penicillium roqueforti at different temperatures. In a previous study (13) of methods to increase the mold growth in blue veined cheese, it was realized that the present knowledge of the reaction of molds to gases was not sufficiently advanced for progress to be made by direct application of gases to cheese.

Existing data (3), (10), (33), (36) indicate that, in all probability, there are several varieties or strains of blue mold that are responsible for the ripening of blue veined cheeses, such as Roquefort, Gorgonzola and Stilton. Biourge (3), in addition to the name P. roqueforti, used P. gorgonzola and P. stilton, though it is doubtful that they can always be differentiated morphologically. As this study is primarily physiological, it must be appreciated that the Pencillia of closely similar morphology may differ widely in their metabolism (1), (8), (10), (11), (12), (13).

¹ Published as Scientific Paper No. 361, College of Agriculture and Experiment Station, State College of Washington.