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The morphology of Geotrichum candidum Link and morphological variations



The morphology of Geotrichum candidum Link and morphological variations



Microbiologie Aliments Nutrition 1(1): 49-57



Most of the strains examined were isolated from milk products and particularly cheeses; other strains were from mud and plants. The strains grew most rapidly in milk or Czapek-trypticase medium, but morphological differences were clearest when cultured in malt extract. Slow-growing strains were found more often on the surface of St. Nectaire or Tomme de Savoie cheeses matured for several weeks rather than on cheeses matured for a shorter time.

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