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White Mutants of Penicillium Roqueforti¹

Department of Agricultural Bacteriology, University of Wisconsin, Madison

ABSTRACT

Induced mutation of microorganisms has become a useful tool in microbiological research. Lederberg (3) cites many instances where studies of mutants have contributed to our knowledge of microbial genetics and physiology. From a practical point of view, Backus et al. (1) have produced by ultraviolet irradiation mutants of Penicillium chrysogenum that yield more penicillin than the parent. This is a preliminary report of a series of studies on normal and mutant strains of Penicillium roqueforti. These studies were undertaken for the purpose of obtaining information about the genetics and physiology of P. roqueforti in the hope that such information might be of value in the manufacture of mold-ripened cheese.

METHODS

Two molds designated as P. roqueforti, strains 1 and 2, were obtained from the Division of Dairy Husbandry of the University of Minnesota. These strains, as well as the mutants therefrom, were grown on a medium made by mixing equal parts of sterile "V8" vegetable juice and sterile 6 per cent agar.

¹ This research was supported in part by funds supplied under the Federal Research and Marketing Act of 1946, and is published with the approval of the Director of the Wisconsin Agricultural Experiment Station.