Geotrichum candidum

Geotrichum candidum is a fungus which is a member of the human microbiome, notably associated with skin, sputum, and faeces where it occurs in 25–30% of specimens. It is common in soil and has been isolated from soil collected around the world, in all continents. G. candidum is the causative agent of the human disease geotrichosis and the plant disease sour rot which infects citrus fruits, tomatoes, carrots, and other vegetables. It can affect harvested fruit of durians such as Durio graveolens. G. candidum is used widely in the production of certain dairy products including rind cheeses such as Camembert, Saint-Nectaire, Reblochon, and others. The fungus can also be found in a Nordic yogurt-like product known as viili where it is responsible for the product's velvety texture. In a 2001 study, G. candidum was found to consume the polycarbonate found in CDs.

Description

A yeast fungus in the family Endomycetaceae, classified as a Deuteromycete.

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Edible Uses

Used in the manufacture of several cheeses and in the fermentation of kanji, gari, pito, torani, and toddy.

Traditional Uses

These microorganisms are used in the manufacture of several cheeses. They are also used in the fermenation of kanji, gari, pito, torani, and toddy.

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Notes

It is a Deuteromycetes.

References (1)

• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 251