Latest papers

Nematicidal metabolites produced by the endophytic fungus Geotrichum sp. AL4.

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.

Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.

Development of primers for detecting dominant yeasts in smear-ripened cheeses.

[The phylogenetic analysis of 15 Geotrichum strains based on 26S rRNA gene D1/D2 region sequencing]

Levels of cystathionine gamma lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese.

Effect of protective agents on the viability of geotrichum candidum during freeze-drying and storage.

Purification and characterization of alcohol dehydrogenase reducing N-benzyl-3-pyrrolidinone from Geotrichum capitatum.

Invasive cutaneous infection with Geotrichum candidum: sequential treatment with amphotericin B and voriconazole.

A new report of pre-harvest ear rot of corn caused by Geotrichum candidum from Iran.

[Hydride-mediated reduction of 2,4,6-trinitrotoluene by yeasts as the way to its deep degradation]

Effect of antifungal treatment in a murine model of blastoschizomycosis.

[Search for lactate oxidase producer microorganisms].

Identification of Geotrichum candidum at the species and strain level: proposal for a standardized protocol.

Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese.

Protoplast fusion between Geotrichum candidium and Phanerochaete chrysosporium to produce fusants for corn stover fermentation.

Aspergillus galactomannan enzyme-linked immunosorbent assay cross-reactivity caused by invasive Geotrichum capitatum.

Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.

Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.

Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.