On the production and chemical constitution of a new yellow colouring matter, citrinin, produced from glucose by Penicillium citrinum Thom
On the production and chemical constitution of a new yellow colouring matter, citrinin, produced from glucose by Penicillium citrinum Thom
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DOI：
10.1098/rstb.1931.0025
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发表时间：
1931-05-01
影响因子：
--
通讯作者：
Raistrick, H
中科院分区：
文献类型：
--
作者：
Hetherington, AC;Raistrick, H
< jats: p>一段时间以来，人们已经知道，< jats: italic>当在合适的培养基上生长时，桔青霉会产生特征性的柠檬黄色。因此，Thom在他的专著《青霉属物种的文化研究< jats: italic>》（1910年）中说：“< jats: italic>P. citrinum产生柠檬黄色，可溶于酒精，在含有糖，牛奶，明胶，面包和土豆的培养基中。然而，这种色素没有被分离出来，也没有对其性质进行进一步研究。在研究由各种青霉菌产生的代谢溶液与氯化铁的显色反应的过程< jats: italic>中，发现我们所拥有的每一株桔青霉菌都产生了一种非常典型的反应< jats: italic>，但在纯培养物中的任何其他物种，无论是青霉< jats: italic>菌还是任何其他测试的属，都没有产生这种反应。
< jats: p> It has been known for some time that< jats: italic> Penicillium citrinum Thom when grown on suitable media produces a characteristic lemon yellow colour. Thus Thom in his monograph on “Cultural Studies of species of< jats: italic> Penicillium”(1910), says,“< jats: italic> P. citrinum produces a lemon yellow colour, soluble in alcohol, in media containing sugars, milk, gelatin, bread and potato.” This colouring matter was not isolated, however, nor was its nature further investigated. In the course of an investigation into the colour reactions given with ferric chloride by metabolism solutions produced by various species of< jats: italic> Penicillium, it was found that a very characteristic reaction was given by each of the strains of< jats: italic> Penicillium citrinum THOM in our possession, but was not given by any other species in pure culture whether of< jats: italic> Penicillium or of any other genus tested.