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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: mcfly on June 14, 2010, 10:06:45 PM

Title: Bacteria (Brevibacterium linens) vs Mold (Geotrichum candidum), Differences?
Post by: mcfly on June 14, 2010, 10:06:45 PM

Hello,
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?

 ???

Title: Re: Bacteria (Brevibacterium linens) vs Mold (Geotrichum candidum), Differences?
Post by: Boofer on June 14, 2010, 10:57:09 PM

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

That's a nice looking little cheese.

-Boofer-

Title: Re: Bacteria (Brevibacterium linens) vs Mold (Geotrichum candidum), Differences?
Post by: sanrafael13 on November 09, 2010, 06:27:49 PM

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.