Geotrichum candidum

E511648

Geotrichum candidum is a yeast-like fungus widely used in cheesemaking, especially for soft-ripened cheeses, where it helps develop the characteristic rind, texture, and flavor.

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Statements (48)

Predicate Object
instanceOf cheese-ripening culture
fungus
yeast-like fungus
associatedDisease geotrichosis
associatedWithCheeseType Brie-type cheeses
Camembert-type cheeses
goat milk soft cheeses
authority (Link) Link
canBe opportunistic human pathogen in immunocompromised hosts
cellType eukaryotic microorganism
class Saccharomycetes NERFINISHED
effectOnCheese deacidification of cheese surface
formation of white surface mycelium
production of volatile flavor compounds
family Dipodascaceae NERFINISHED
foundIn cheese rinds
dairy processing equipment
raw milk
genus Geotrichum NERFINISHED
growthCondition aerobic
mesophilic
habitat dairy environments
plant material
silage
soil
industrialUse biocontrol of undesirable molds in cheese rinds
food fermentation
kingdom Fungi NERFINISHED
metabolism lipolytic activity
proteolytic activity
morphology produces arthroconidia
yeast-like
odorImpact contributes to mushroom-like and buttery notes in cheese aroma
order Saccharomycetales NERFINISHED
pHPreference grows in low to neutral pH environments
phylum Ascomycota NERFINISHED
reproduction asexual reproduction by arthrospores
roleInCheese flavor development
rind development
texture development
safetyStatus generally regarded as safe in food fermentation contexts
species Geotrichum candidum NERFINISHED
temperatureRange grows at typical cheese ripening temperatures
usedAs adjunct culture
starter culture
usedIn cheesemaking
production of soft-ripened cheeses
surface-ripened cheeses

Referenced by (1)

Full triples — surface form annotated when it differs from this entity's canonical label.

Camembert cheese rindOrganism Geotrichum candidum