Detection of Geotrichum candidum

Quantitative analysis of dairy products for Geotrichum candidum

Product Number: 01230030

Quantitative lab analysis of lactic moulds

Geotrichum candidum is often used in cheese production for ripening and flavouring. It may also grow – unwanted – in other dairy products (e.g. curd, soured milk). Fakultatively pathogen the yeast may cause the so called geotrichosis, which in the worst case will provoke a sepsis.

With this service present Geotrichum candidum spores will be detected quantitatively in dairy products.

 

Please also take note of our MIS analyses (identification of bacteria, yeast and mould) and of our service portfolio for probiotic bacteria, lactic acid bacteria and starter cultures.