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Penicillin

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Penicillin was discovered by Scottish scientist Alexander Fleming, who left some bacterial experiments with Staphylococcus aureus on the lab bench over a long weekend and came back to find clear patches around one of the molds (Tom). It was unusually cold that weekend, which caused the slow growth of the bacteria and the fungus which allowed the inhibitory effect to be seen. He was unable to repeat the experiment under normal conditions but a colleague repeated it by lowering the temperature. Not all strains of P. chrysogenum (P. notatum) produce penicillin. The fungus is effective against Gram-positive bacteria, but has limited activity against Gram-negative bacteria because of their outer cell walls.

Penicillium species are common contaminants of a variety of substances (Penicillium). Colonies of Penicillium are usually fast growing on general fungal media, in shades of green, sometimes white, or blue, mostly consisting of a dense felt of conidiophores (Penicillium sp). They prefer cooler conditions for growth (Penicillium/2). Chains of single-celled conidia (ameroconidia) are produced in basipetal succession from a specialized conidiogenous cell called a phialide. These chains are often described as basocatenate. Phialides may be produced singly, in groups, or from branched metulae. The species are recognized by their dense, brush-like, spore-bearing structures known as penicillus (Penicillium; Penicillium sp).

All cells between the metulae and the stipe a

. . .
genus of fungi in soils (Penicillium). Dry Penicillium spores are disseminated by the wind and by insects (Penicillium is a food source for storage mites) (Penicillium sp/2. Free spores are indistinguishable from other genera spores such as Aspergillus. They may have fragments of cf stems attached, and are small, round to oval, and colorless or slightly pigmented. Penicillium in food is a problem (Penicillium). It is characterized by rapidly growing colonies with conidial structure resembling brushes, giving off a strong musty odor. The Penicillium organism is a versatile and opportunistic fungus, which has a large store of enzymes which are useful in attacking organic food sources which they secrete externally to break down the food (Penicillium/2). It causes soft rot in apples, and if these are squeezed for juice, the mycotoxin patulin remains in the juice, so apples with soft rot should never be used to prepare apple juice. It is found in grain if it is damp when stored, and again, produces harmful mycotoxins which are dangerous for the animals consuming the grains. On the positive side, Penicillium is used in the production of Roqueforte cheese (Penicillium/2). During the fermentation process, the fungus gives the
. . .

Some common words found in the essay are:
Dry Penicillium, Southern Indonesia, Penicillium Branching, Penicillium Penicillium, Penicillin Pre-existing, Alexander Fleming, Penicillium Conidiophores, Cited Penicillin, Type III, Penicillium/2 Chains, nov 2005, 30 nov, penicillium sp, 30 nov 2005, penicillium sp/2, penicillium species, nov 2005 penicillium, 2005 penicillium, 2005 30 nov, 2005 30, cell walls, 2 2005 30, penicillium penicillium, smooth- rough-walled, 2003 30 nov,
Approximate Word count = 1528
Approximate Pages = 6 (250 words per page)

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