E. GUEHO / SCIENCE PHOTO LIBRARY E. GUEHO / SCIENCE PHOTO LIBRARY
False-colour scanning electron micrograph (SEM) of Penicillium roquefortii, the fungus responsible for the colour and flavouring of the veins in blue cheeses such as stilton, roquefort and gorgonzola. In this image, the mature penicillin is seen to bear its spores in long flowing chains, with each bead in the chain capable of separating and germinating into a new organism. In the commercial production of cheese the curd is pressed so as to create cracks. These cracks contain enough oxygen to support colonies of the fungi, which are then introduced in pure form. Magnification: x500 at 35mm size.
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