Geotrichum candidum is a plant pathogen that causes sour rot on peach, nectarine, tomato and carrot. Geotrichum has a rapid growth rate. Colonies are flat, powdery or waxy, and are white in color. It is also used in the production of the Nordic dairy product viili and is responsible for the velvety surface of the product.
Myriogenospora,Parepichlo,Catenularia and Penicilliopsis. The endophytic fungi of Gymnospermae and Dicotyledoneae all involve Xylariales, Pleosporales, Helotiales, Erysiphales,Colletotrichum,Phomopsis,Cladosporium and Geotrichum and these fungi have not reported in Monocotyledon. eotrichum fungi was cooperate with Corynebacterium bacteria to ferment for producting γ-declactone. Geotrichum can cause allergic and asthmatic reactions in sensitive individuals.
Geotrichum is a cosmopolitan fungus with a world wide distribution that can be isolated from soil and plants. Store the atomizer in the refrigerator and it will keep for up to 60 days.
When spraying onto the surface, the moisture, temperature, and air circulation must be strictly monitored to avoid wet surfaces.
This mold powder will produce a white to cream color surface and it plays a significant role in the ripening process for surface ripened cheese of the soft ripened or washed rind types. It greatly influences the appearance, structure and flavor of Brie and Camembert, along with a variety of goat cheeses. It is commonly associated with milk products. It also helps prevent the skin from slipping off of your cheese. In red smear cheeses it helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as P.candidum. Geotrichum has dry spores typically dispersed by air. Geotrichum can also be used in conjunction with Brevibacterium linens to creat the right conditions for the formation of the surface smear on washed rind cheeses.
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