Geotrichum candidum

Geotrichum candidum is a fungal species that is commonly found in the environment, particularly in soil and dairy products. It is a member of the Saccharomycetes class, which includes several important yeast species.

Characteristics

Geotrichum candidum is a yeast-like fungus that forms white to cream-colored colonies. It is characterized by its rapid growth and the production of arthroconidia, a type of asexual spore. The fungus is also capable of producing endospores, which are resistant to environmental stressors such as heat and desiccation.

Ecology and Distribution

Geotrichum candidum is a cosmopolitan species, meaning it is found worldwide. It is commonly isolated from soil, but can also be found in air, water, and various food products. In particular, it is often associated with dairy products, where it plays a role in the ripening of certain types of cheese.

Role in Cheese Ripening

In the dairy industry, Geotrichum candidum is used in the production of certain types of cheese, including Camembert and Brie. The fungus contributes to the ripening process by breaking down the proteins and fats in the cheese, which enhances its flavor and texture. It also helps to form the characteristic white rind on the surface of these cheeses.

Health Implications

While Geotrichum candidum is generally considered safe in the food industry, it can cause disease in humans under certain conditions. The fungus is an opportunistic pathogen, meaning it can cause infections in individuals with weakened immune systems. These infections, known as geotrichosis, can affect various parts of the body, including the lungs, skin, and mucous membranes.

See Also

• Cheese ripening
• Fungus
• Opportunistic infection

References

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