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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: arkc on May 24, 2011, 09:20:19 PM

Title: Geotricum candidum - Use & Flavour Impact
Post by: arkc on May 24, 2011, 09:20:19 PM

Other than rind development, how does GC influence a cheese?  (particularly SBRs)
Does it have any flavor influence?

annie

Title: Re: Geotricum candidum - Use & Flavour Impact
Post by: iratherfly on May 25, 2011, 06:59:45 PM

Creates rind, thickens and strengthen existing rinds, effect the breakdown of proteins in the cheese (proteolysis) which gives it its texture. It also is acting as a surface de-acidifier. It raises pH levels so that PC, B.Linen and their friends can grow on the rind.  I find it to be the strongest surviving and easiest to grow bacteria in cheese.  I am now suffering from an apparent geo infestation in my cave actually. So much of it is out there that I don't even need to put it in my cheese and it will still grow. Annoying! Time to sanitize the living daylights out of this cave! In fact, geo is one of the most common of the naturally occurring bacterium in food and it exists in your body and diet.

Title: Re: Geotricum candidum - Use & Flavour Impact
Post by: ArnaudForestier on May 25, 2011, 09:24:01 PM

arkc, likely more about GC than you'll ever want to know.  Lookup Sr. Marcellino, aka "The Cheese Nun"'s work on the critter.  Here's her dissertation  (http://digitalcommons.uconn.edu/dissertations/AAI3104092/)cite.  Interesting, related .pdf, on microbial succession (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC183128/pdf/aem00052-0016.pdf).  (see also her cites to other articles,

5. Choisy, C., M. Gueguen, J. Lenoir, J. L. Schmidt, and C.
Tourneur. 1987. The ripening of cheese: microbiological aspects,
p. 259-292. In A. Eck (ed.), Cheesemaking science and
technology. Lavoisier, New York.

7. Devoyod, J.-J. 1990. Yeasts in cheese-making, p. 228-237. In
J. F. T. Spencer and D. M. Spencer (ed.), Yeast technology.
Springer-Verlag, New York.

9. Gueguen, M., and J. Lenoir. 1975. Aptitude de l'espece Geotrichum
candidum a la production d'enzymes proteolytiques.
Lait 55:145-162.

Just an FYI.

Title: Re: Geotricum candidum - Use & Flavour Impact
Post by: arkc on May 25, 2011, 11:44:52 PM

I guess I wasn't clear.  I know that it helps develops rinds and readies them for PC and B.Lin growth.
What I would like to know is if it has any effect on flavor by itself?

Thanks,

annie

Title: Re: Geotricum candidum - Use & Flavour Impact
Post by: linuxboy on May 25, 2011, 11:56:40 PM

Yes it does. It's proteolytic and consumes lactate. Paul linked to some very key studies in this area.