Uncovering the biotechnological importance of Geotrichum candidum

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dc.contributor.authorKamilari, Elenien
dc.contributor.authorStanton, Catherineen
dc.contributor.authorReen, F. Jerryen
dc.contributor.authorRoss, R. Paulen
dc.date.accessioned2024-03-12T15:58:32Z
dc.date.available2024-03-12T15:58:32Z
dc.date.issued2023en
dc.description.abstractFungi make a fundamental contribution to several biotechnological processes, including brewing, winemaking, and the production of enzymes, organic acids, alcohols, antibiotics, and pharmaceuticals. The present review explores the biotechnological importance of the filamentous yeast-like fungus Geotrichum candidum, a ubiquitous species known for its use as a starter in the dairy industry. To uncover G. candidum’s biotechnological role, we performed a search for related work through the scientific indexing internet services, Web of Science and Google Scholar. The following query was used: Geotrichum candidum, producing about 6500 scientific papers from 2017 to 2022. From these, approximately 150 that were associated with industrial applications of G. candidum were selected. Our analysis revealed that apart from its role as a starter in the dairy and brewing industries, this species has been administered as a probiotic nutritional supplement in fish, indicating improvements in developmental and immunological parameters. Strains of this species produce a plethora of biotechnologically important enzymes, including cellulases, β-glucanases, xylanases, lipases, proteases, and α-amylases. Moreover, strains that produce antimicrobial compounds and that are capable of bioremediation were identified. The findings of the present review demonstrate the importance of G. candidum for agrifood- and bio-industries and provide further insights into its potential future biotechnological roles.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1124en
dc.identifier.citationKamilari, E., Stanton, C., Reen, F.J. and Ross, R.P. (2023) ‘Uncovering the biotechnological importance of geotrichum candidum’, Foods, 12(6), 1124 (25pp). doi: 10.3390/foods12061124en
dc.identifier.doi10.3390/foods12061124en
dc.identifier.eissn2304-8158en
dc.identifier.endpage25en
dc.identifier.issued6en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/15662
dc.identifier.volume12en
dc.language.isoenen
dc.publisherMDPIen
dc.rights© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/)en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectGeotrichum candidumen
dc.subjectYeasten
dc.subjectFungien
dc.subjectStarter culturesen
dc.subjectGRASen
dc.subjectBiotechnologyen
dc.subjectLipasesen
dc.subjectCellulasesen
dc.subjectAntimicrobial compoundsen
dc.subjectBioremediationen
dc.titleUncovering the biotechnological importance of Geotrichum candidumen
dc.typeArticle (peer-reviewed)en
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