Species reassignment of Geotrichum bryndzae, Geotrichum phurueaensis, Geotrichum silvicola and Geotrichum vulgare based on phylogenetic analyses and mating compatibility

Groenewald, Marizeth; Coutinho, Teresa A.; Smith, Maudy Th.; Walt, J. P. van der

doi:10.1099/ijs.0.038984-0

Cited by 24 publications

(16 citation statements)

References 35 publications

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“…candidus , the teleomorph of G . candidum (Groenewald et al ., ); the position of this strain in the phylogenetic tree shown in Figure confirmed the recent taxonomic change.…”

Section: Resultssupporting

confidence: 65%

Specific populations of the yeastGeotrichum candidumrevealed by molecular typing

Jacques

Mallet

Laaghouiti

et al. 2016

Yeast

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Geotrichum candidum is a ubiquitous yeast and an essential component in the production of many soft cheeses. We developed a multilocus sequence typing (MLST) scheme with five retained loci (NUP116, URA1, URA3, SAPT4 and PLB3) which were sufficiently divergent to distinguish 40 sequence types (STs) among the 67 G. candidum strains tested. Phylogenetic analyses defined five main clades; one clade was restricted to environmental isolates, three other clades included distinct environmental isolates and dairy strains, while the fifth clade comprised 34 strains (13 STs), among which all but two were isolated from milk, cheese or the dairy environment. These findings suggest an adaptation to the dairy ecosystems by a group of specialized European G. candidum strains. In addition, we developed a polymerase chain reaction inter-long terminal repeat scheme, a fast and reproducible random amplification of polymorphic DNA-like method for G. candidum, to type the closely related dairy strains, which could not be distinguished by MLST. Overall, our findings distinguished two types of dairy strains, one forming a homogeneous group with little genetic diversity, and the other more closely related to environmental isolates. Neither regional nor cheese specificity was observed in the dairy G. candidum strains analysed. This present study sheds light on the genetic diversity of both dairy and environmental strains of G. candidum and thus extends previous characterizations that have focused on the cheese isolates of this species. Copyright © 2016 John Wiley & Sons, Ltd.

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“…candidus , the teleomorph of G . candidum (Groenewald et al ., ); the position of this strain in the phylogenetic tree shown in Figure confirmed the recent taxonomic change.…”

Section: Resultssupporting

confidence: 65%

Specific populations of the yeastGeotrichum candidumrevealed by molecular typing

Jacques

Mallet

Laaghouiti

et al. 2016

Yeast

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“…Morphological features of the fungus were consistent with those described for this species (de Hoog and Smith 2011). Analysis of sequence data suggested the fungus can be regarded conspecific with CBS 607.85, previously determined to be Galactomyces candidus based on phylogenetic analysis of D1/D2 and actin loci (Groenewald et al 2012). ITS regions of TOM_YEAST and CBS 607.85 were indistinguishable (295/295 bp), and the D1-D3 LSU sequences differed at a single D3 position (869/870).…”

Section: Morphological Characterization Was As Followsmentioning

confidence: 97%

Isolation of <em>Geotrichum candidum</em> pathogenic to tomato (<em>Solanum lycopersicum</em>) in Washington State

Bourret¹,

Kramer²,

Rogers³

et al. 2013

North American Fungi

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“…The monitored isolate, which was selected from the collection of the Institute of Food Science and Nutrition (Slovak University of Technology in Bratislava, Slovak Republic), originated from the artisanal Slovak "Bryndza" cheese (Turčianske Teplice, Slovak Republic). The identity of the isolate was confirmed based on morphological, biochemical, and molecular characteristics in accordance with Samson et al [26], De Hoog and Smith [27], and Groenewald et al [28]. The isolate was stored under refrigeration (5 ± 0.5 • C) on Plate Count Skim Milk Agar (SMA; Merck, Darmstadt, Germany) slant, and it was sub-cultured monthly.…”

Section: Fungal Isolate and Culture Preparationmentioning

confidence: 59%

Quantitative Characterization of Geotrichum candidum Growth in Milk

Šipošová¹,

Koňuchová²,

Valı́k³

et al. 2021

Applied Sciences

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The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices.

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Species reassignment of Geotrichum bryndzae, Geotrichum phurueaensis, Geotrichum silvicola and Geotrichum vulgare based on phylogenetic analyses and mating compatibility

Cited by 24 publications

References 35 publications

Specific populations of the yeastGeotrichum candidumrevealed by molecular typing

Specific populations of the yeastGeotrichum candidumrevealed by molecular typing

Isolation of <em>Geotrichum candidum</em> pathogenic to tomato (<em>Solanum lycopersicum</em>) in Washington State

Quantitative Characterization of Geotrichum candidum Growth in Milk

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