Galactomyces geotrichum

Galactomyces geotrichum is a fungal species belonging to the Saccharomycetales order. It is a yeast that is commonly found in a variety of environments, including soil, dairy products, and the human body.

Taxonomy

The species was first described in 1920 by Kluyver and van Niel. It was initially classified as Saccharomyces geotrichum, but was later reclassified to the Galactomyces genus due to its ability to ferment galactose.

Characteristics

Galactomyces geotrichum is a yeast that is capable of both fermentation and respiration. It is aerobic, meaning it requires oxygen to grow. It is also thermotolerant, able to survive at temperatures up to 45 degrees Celsius.

Role in Food Production

Galactomyces geotrichum plays a significant role in the production of certain types of cheese and fermented foods. It is used in the production of Camembert, Brie and other types of soft cheese. It contributes to the flavor, texture, and appearance of these cheeses.

Health Implications

While Galactomyces geotrichum is generally considered safe for consumption, it can cause infection in immunocompromised individuals. It has been associated with endocarditis, pneumonia, and septicemia.

See Also

• Yeast in winemaking
• Fermentation in food processing
• Cheese