Search results for "Geotrichum"
showing 8 items of 8 documents
An ester producing microorganism: Geotrichum candidum (Staron)
1988
International audience
Production of sulfur flavors by ten strains of Geotrichum candidum
1999
ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…
Long-chain fatty acyl-CoA esters induce lipase activation in the absence of a water-lipid interface.
2003
In most lipases a mobile element or lid domain covers the catalytic site of the enzyme and the lid opening event, which usually proceed at a lipid-water interface, is required to form the catalytically competent lipase. We report here a noticeable increase in activity of two fungal lipases assayed in aqueous solution in absence of any interface when adding submicellar concentrations of amphipathic physiological molecules like long-chain acyl-CoAs. The catalytic activity was dramatically dependent on the acyl chain length of the amphiphile and could be related with a lid-opening process. Our data support that lipase activation can be triggered in the absence of a well-defined interface, and …
Comparison between Disk Diffusion and Microdilution Methods for Determining Susceptibility of Clinical Fungal Isolates to Caspofungin
2007
ABSTRACT We compared the caspofungin (CAS) susceptibility testing results generated by the disk diffusion (DD) assay with the results of the Clinical and Laboratory Standards Institute (CLSI) broth microdilution (BD) reference method for 106 yeast isolates. The isolates represented 11 different fungal species, including Candida albicans ( n = 50), C. parapsilosis ( n = 10), C. glabrata ( n = 10), C. tropicalis ( n = 10), C. guillermondii ( n = 6), C. rugosa ( n = 5), C. krusei ( n = 5), C. kefyr ( n = 2), C. pelliculosa ( n = 2), Saccharomyces cerevisiae ( n = 3), and Geotrichum candidum ( n = 3). The DD assay was performed in supplemented Mueller-Hinton agar with CAS, which was tested at c…
The Closed/Open Model for Lipase Activation. Addressing Intermediate Active Forms of Fungal Enzymes by Trapping of Conformers in Water-Restricted Env…
2001
The behavior of prototypic fungal lipases in a water-restricted environment has been investigated by exploiting the reported experimental strategy that allows the trapping (freeze-drying) of the enzyme in the conformation present in aqueous solution and to subsequently assay it in nonaqueous media [Mingarro, I., Abad, C., and Braco, L. (1995) Proc. Natl. Acad. Sci. U.S.A. 92, 3308-3312]. We now report, using simple esterification as well as acidolysis (triglycerides as substrates) as nonaqueous model reactions, that the presence of a detergent (n-octyl-beta-glucopyranoside) in the freeze-drying buffer, at concentrations below the critical micellar concentration, generates different catalyti…
Effect of the association of surface flora on the sensory properties of mould-ripened cheese
1997
Summary - In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly invol ved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing industry to have screening criteria permitting diversification of the starter quality, and for the cheese industry to know which strain to associate to obtain cheeses with specifie sensory properties. The production of experimental cheeses with different associations of sur…
Lysosome-like particles in Geotrichum candidum : A cytochemical study
1971
Lysosome-like particles were localized in Geotrichum candidum by means of the technique for the detection of acid phosphatase of PEARSE and staining with the vital dyes Brilliant cresyl blue and Neutral red. Pretreatments of the cells with procedures injuring the lysosome membrane resulted in shortening of the incubation time (2 min instead of 30 min). After exposure to 1% Triton X-100 the cells showed uniform strong staining due to the release of the enzyme into the cytoplasm.
Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link
1994
SummaryEight strains of Geotrichum candidum isolated from cheese were compared for aroma production. Twenty-four components, including alcohols, methyl ketones, fatty acids and esters, were identified by gas–liquid chromatography and gas chromatography–mass spectrometry of the volatile compounds produced by G. candidum cultures. Strains could be differentiated by their ability to produce dimethyldisulphide, phenol, phenylethanol and methyl ketones.