Galactomyces candidum

Galactomyces candidum is a species of yeast that is commonly used in the production of certain types of cheese and bread. It is a member of the Saccharomycetaceae family and the Galactomyces genus.

Taxonomy

The yeast was first described in 1912 by Charles Thom and Margaret B. Church, two American mycologists. They initially classified it as Saccharomyces candidus, but it was later reclassified to the Galactomyces genus.

Characteristics

Galactomyces candidum is a fungus that is characterized by its ability to ferment galactose, a type of sugar. It is a mesophile, meaning it grows best in moderate temperature conditions. It is also aerobic, requiring oxygen to grow.

Uses

Galactomyces candidum is used in the production of certain types of cheese, including Camembert and Brie. It is responsible for the characteristic white rind on these cheeses. The yeast is also used in the production of some types of bread, where it contributes to the flavor and texture of the final product.

Health Effects

While Galactomyces candidum is generally considered safe for consumption, it can cause allergic reactions in some individuals. Symptoms can include hives, itching, and swelling. In rare cases, it can cause more serious health problems, such as anaphylaxis.

See Also

• Cheese
• Yeast
• Saccharomycetaceae
• Galactomyces