Role of Geotrichum candidum in Dairy Industry

Authors

  • M. Koňuchová Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
  • D. Liptáková Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
  • A. Šípková Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
  • Ľ. Valík Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia

Keywords:

Geotrichum candidum, dairy products, safety

Abstract

Geotrichum species are widely distributed in nature. They are commonly found in the environment, in foodstuffs and as part of the natural human flora. The best known representative, Geotrichum candidum, is a common part of dairy products mycobiota and plays an important role in the ripening of cheese. On the other hand, this saprophytic yeast also causes food spoilage and there also exists a risk of developing an infection due to G. candidum. However, its ubiquitous character contrasts with the rarity of infection cases.

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Published

2016-07-15

How to Cite

Koňuchová, M., Liptáková, D., Šípková, A., & Valík, Ľ. (2016). Role of Geotrichum candidum in Dairy Industry. Chemické Listy, 110(7), 491–497. Retrieved from http://w.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/181

Issue

Vol. 110 No. 7 (2016)

Section

Articles

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