|
gptkbp:instanceOf
|
gptkb:Fungi
|
|
gptkbp:binomialAuthority
|
gptkb:Geotrichum_candidum
Link (1809)
|
|
gptkbp:cause
|
geotrichosis
|
|
gptkbp:class
|
gptkb:Saccharomycetes
|
|
gptkbp:family
|
gptkb:Dipodascaceae
|
|
gptkbp:firstDescribed
|
1809
|
|
gptkbp:foundIn
|
worldwide
|
|
gptkbp:genus
|
gptkb:Geotrichum
|
|
gptkbp:growthTemperature
|
10-37°C
25-30°C
|
|
gptkbp:habitat
|
dairy products
soil
decaying organic matter
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Geotrichum candidum
|
|
gptkbp:kingdom
|
gptkb:Fungi
|
|
gptkbp:morphologicalType
|
septate hyphae
arthroconidia
|
|
gptkbp:order
|
gptkb:Saccharomycetales
|
|
gptkbp:pathogenicTo
|
humans (rarely)
|
|
gptkbp:phylum
|
gptkb:Ascomycota
|
|
gptkbp:produces
|
gptkb:protease
gptkb:esterase
aromatic compounds
lipase
|
|
gptkbp:reproduction
|
asexual
sexual (rare)
|
|
gptkbp:roleInCheese
|
contributes to flavor
contributes to texture
forms white rind
prevents growth of undesirable molds
reduces acidity
|
|
gptkbp:species
|
candidum
|
|
gptkbp:usedIn
|
gptkb:Livarot_cheese
gptkb:Pont-l'Évêque_cheese
gptkb:biotechnology
gptkb:milk
gptkb:Cabrales_cheese
gptkb:Robiola_cheese
gptkb:Camembert_cheese
gptkb:Langres_cheese
gptkb:Munster_cheese
gptkb:Valençay_cheese
gptkb:Coulommiers_cheese
gptkb:Saint-Marcellin_cheese
gptkb:Neufchâtel_cheese
gptkb:Boursault_cheese
gptkb:Valdeon_cheese
gptkb:Reblochon_cheese
gptkb:Brie_cheese
gptkb:Saint-Nectaire_cheese
gptkb:Brillat-Savarin_cheese
gptkb:Chaource_cheese
gptkb:Rocamadour_cheese
gptkb:Taleggio_cheese
food industry
fermentation
enzyme production
bioremediation
cheese ripening
Banon cheese
Selles-sur-Cher cheese
Pouligny-Saint-Pierre cheese
Crottin de Chavignol cheese
Epoisses cheese
Pélardon cheese
Tomme de Savoie cheese
|
|
gptkbp:bfsParent
|
gptkb:Geotrichum
|
|
gptkbp:bfsLayer
|
8
|