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Article

Diversity of Geotrichum candidum strains isolated from traditional cheesemaking fabrications in France.

Applied and environmental microbiology - 1 Oct 2001

Marcellino N, Beuvier E, Grappin R, Guéguen M, Benson D R

Abstract excerpt

The diversity of French fungus-ripened cheeses is due partly to the succession of fungi that colonize the cheese during ripening. Geotrichum candidum appears in the early stages of ripening on soft cheeses such as Camembert and semihard cheeses such as St. Nectaire and Reblochon. Its lipases and proteases promote flavor development, and its aminopeptidases reduce bitterness imparted by low-molecular-weight...

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Identifiers

PMID: 11571181
DOI: 10.1128/AEM.67.10.4752-4759.2001
PMCID: PMC93228

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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