Scientific journal

56 2017

Journal of Food and Nutrition Research
Summary No. 2 / 2017

Koňuchová, M. – Valík, Ľ.
Evaluation of radial growth dynamics variability of Geotrichum candidum: A quantitative approach
Journal of Food and Nutrition Research, 56, 2017, No. 2, s. 155-166

Martina Koňuchová, Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovakia. Tel.: 00 421 2 59325 524, e-mail:

Received 1 February 2017; 1st revised 28 March 2017; accepted 6 April 2017; published online 17 May 2017

Summary: Geotrichum candidum is a fungus dominant in most smear and mould-ripened cheese varieties. Its representatives display tremendous amount of morphological and genetic variability and a marked polymorphism. In this work, 18 isolates and 6 collection strains of G. candidum were compared with respect to their radial growth behaviour at 15 °C. Our findings did not indicate considerable strain-dependent growth potential of this dairy fungus based on values of lag phase and exponential growth. In general, growth rate (Gr) and lag phase durations (λ) were normally distributed. The growth rate values ranged from 0.114 mm·h-1 to 0.197 mm·h-1 (average Gr = 0.152 mm·h-1 ± 0.021 mm·h-1; coefficient of variation CV = 13.8 %) and estimated average λ = 31.2 h ± 10.1 h). Collected research data and statistics provided an interesting insight into variability in the specific growth rate, and variability between different strains. The obtained knowledge is important for G. candidum growth prediction and food quality management.

Keywords: Geotrichum candidum; surface growth potential; strain diversity; predictive mycology

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