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Interests in Geotrichum candidum for cheese technology
1Unité Mixte de Recherche INRA-Agrocampus, Sciences et Technologie du Lait et de l'Oeuf, 65 rue de Saint Brieuc, 32042 Rennes cedex, France. rachel.boutrou@rennes.inra.fr
International Journal of Food Microbiology
|June 1, 2005
Summary
Geotrichum candidum, a fungus debated in classification, offers diverse metabolic pathways crucial for the dairy industry, particularly in cheese ripening and flavor development. Understanding its specific biotypes and metabolic roles enhances cheese production and quality.
Area of Science:
- Microbiology
- Food Science
- Dairy Technology
Background:
- Geotrichum candidum exhibits significant genotypic and phenotypic diversity, leading to ongoing debate regarding its classification as yeast or fungus.
- This microorganism is vital in the dairy industry, especially for cheese maturation, with known contributions to ripening and flavor.
- Its metabolic potential influences the growth of other microorganisms, impacting both beneficial and detrimental species in cheese.
Purpose of the Study:
- To review the biochemical activities and dairy applications of Geotrichum candidum.
- To highlight the importance of G. candidum's diverse metabolic pathways in cheese ripening and flavor formation.
- To provide insights for selecting specific G. candidum strains based on desired cheese characteristics.
Main Methods:
- Literature review of existing studies on Geotrichum candidum.
- Analysis of G. candidum's metabolic pathways relevant to dairy applications.
- Compilation of information on its role in soft and semi-hard cheese ripening.
Main Results:
- Geotrichum candidum possesses diverse metabolic pathways beneficial for the dairy industry.
- The fungus significantly contributes to the taste and aroma development in various cheeses.
- While its potential is understood, the in situ metabolic pathways and their regulation during cheese ripening remain largely unknown.
Conclusions:
- Geotrichum candidum's diverse metabolic capabilities make it a valuable component in cheese manufacture.
- Strain selection based on specific metabolic profiles can optimize cheese characteristics.
- Further research into the regulation of its metabolic pathways in situ is needed for precise application in cheese production.
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