ABSTRACT
Two microbiology students, Rich and Shawn, learn of Fleming’s work in their class, and later, when they must perform a small, independent research project as part of their laboratory grade, they decide to repeat Fleming’s work with a different yet closely related mold, Penicillium roqueforti. This mold is commonly used in the production of blue cheese. The mold digests milk sugars, and the waste products that are released contribute to the taste of the cheese. The mold also gives blue cheese its characteristic blue streaks (Figure 1.10b). Does it also, like P. notatum, have antibacterial properties?
