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Penicillium Rolfsii
''Penicillium rolfsii'' is a species of fungus in the genus ''Penicillium'' which produces patulin Patulin is an organic compound classified as a polyketide. It is a white powder soluble in acidic water and in organic solvents. It is a lactone that is heat-stable, so it is not destroyed by pasteurization or thermal denaturation.http://www.s .... References Further reading * * {{Taxonbar, from=Q10623048 rolfsii Fungi described in 1930 Taxa named by Charles Thom Fungus species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charles Thom
Charles Thom (November 11, 1872 – May 24, 1956) was an American microbiologist and mycologist. Born and raised in Illinois, he received his PhD from the University of Missouri, the first such degree awarded by that institution. He was best known for his work on the microbiology of dairy products and soil fungi, and in particular his research into the genera ''Aspergillus'' and ''Penicillium''. His work influenced the establishment of standards for food handling and processing in the USA. He pioneered the use of culture media to grow microorganisms, and, with food chemist James N. Currie, developed a process to mass-produce citric acid using ''Aspergillus''. Thom played an important role in the development of penicillin in World War II. Early life Thom was born in Minonk, Illinois in 1872, the fifth of six boys. His parents were Angus Sutherland Thom and Louisa (Herick) Thom, Scottish/Irish farmers who had settled in Illinois shortly before the American Civil War. Charles Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
