File:Preparation of the cod and other salt fish for the market - including a bacteriological study of the causes of reddening (1911) (14742981796).jpg

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Identifier: preparationofcod13bitt (find matches)
Title: Preparation of the cod and other salt fish for the market : including a bacteriological study of the causes of reddening
Year: 1911 (1910s)
Authors: Bitting, A. W. (Arvill Wayne), 1870-1946 United States. Bureau of Chemistry United States. Department of Agriculture
Subjects: Codfish Salted fish
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Chemistry
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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ciculate hyphse, which are pulvinately compacted in scatteredspots. The fungus is pleomorphous, developing chains of oidia, when ger-mination takes place on the fish as a substratum, each oidium de-veloping a short stunted hypha. This hypha becomes a conidi-ophore, developing conidia acropetally. The oidia remain colorlessand form septa at various angles, dividing the cell into two, three, orfour parts, and these again may subdivide, by the formation of fur-ther septa. The conidia and the conidiophores darken, and at thisstage the fungus becomes perceptible on the fish. Germination. When inoculations are made into nutrient media directly from thefungus on the fish, development is very slow and scanty, only a fewspores developing, and the time may extend from eight to twenty-three days. In one case a germination occurred in three days. Theform of the fungus when developed on artificial media is so different °Loc. cit. Bui. 133, Bureau of Chemistry, U. S. Dept. of Agriculture. Plate V.
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Fig. 1.—Well-Developed Case of Freckling or Brown Mold on a Fish Cake.

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