Abstract
The author analyses the morphological and biochemical characteristics of Penicillium notatum obtained from lyophilized spores maintained in a common refrigerator during 25 years. All the characteristics were the same, before and after lyophilization, including the capacity of producing penicillin. Lyophilization is recommended to preserve active inoculum for both production of penicillin and maintenance of type species of Penicillium notatum.
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