Purification and characterization of anti-Listeria compounds produced by Geotrichum candidum

Article Abstract:

A yeast-like member of the natural milk flora, Geotrichum candidum, has been observed to inhibit the growth of Listeria monocytogenes on solid as well as liquid media. The compounds responsible for this antibacterial action were purified through ultrafiltration, gel filtration, centrifugal partition chromatography, high-pressure liquid chromatography and thin-layer chromatography. They were also examined using optical rotation, infrared spectrometry, nuclear magnetic resonance spectrometry and liquid chromatography-mass spectrometry. The study identified two inhibitors, namely, D-3-indollactic acid and D-3-phenyllactic acid.

Research, Antibacterial agents, Listeria monocytogenes, Chemical inhibitors

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Production of sulfur flavors by ten strains of Geotrichum candidum

Article Abstract:

Sulfur flavors from ten strains of Geotrichum candidum, a fungus that develops early in cheese-ripening, and their production have been studied on a liquid cheese model medium. The compounds add to the aromas of cheeses. Four strains of the microorganism gave significant quantities of sulfur compounds in the first example shown of the production of these compounds by a fungus. G. candidum in some strains produced other compounds associated with the development of cheese flavors in bacterial cultures. Potential application and desirable organoleptic properties are discussed.

United Kingdom, Statistical Data Included, Physiological aspects, Food, Cheese, Sensory evaluation, Dairy bacteriology, Sulfur compounds

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

Article Abstract:

There are many diverse strains of Geotrichum candidum in France, even within the same cheesemaking regions. This fungus colonizes many cheeses during the ripening process and contributes to the distinctive flavor and qualities of many different types of cheese.

Genetic aspects, Dairy industry, Dairy products industry, Industrial microorganisms

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