Author Topic: Bacteria (Brevibacterium linens) vs Mold (Geotrichum candidum), Differences?  (Read 3406 times)

Offline the big cheese

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I have a quick question about brevibacterium linens & geotrichum candidum.

I made a Limburger a few weeks back, the recipe uses brevibacterium linens ripening bacteria but I was told that geotrichum candidum 15 mold powder is practically the same so I used it. When I read up on the them I found out that brevibacterium is a Bacteria and geotrichum candidum 15 mold powder is a fungus.

My questions are:

1) Can any of these be used as a replacement for one another?
2) What is the difference between a bacteria and fungus when it comes to cheesemaking

Here is a photo of the Limburger, does it look right?


Offline Boofer

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Sorry, no info on your question. I'd like to know the answer too.

That's a nice looking little cheese.

Let's ferment something!
Bread, beer, wine,'s all good.

Offline sanrafael13

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Blinens it's just the bacteria that makes the rind red & smell, G candidum is a mold that is used to "prepare" the surface of the cheese that is going to use Blinens. Blinens is very sensitive to high acidity, G.candidum lowers the acidity and promotes the growth of Blinens. P candidum also lowers the acidity levels, in camembert cheeses made with raw milk has to be very careful, because in a low acidity bad bacterias can reproduce.