Table 1.

Origins of Geotrichum isolates used in this study

StrainaSamplebCheeseRegion
GC1F (4)ChevreNormandie
GC5F (6)CamembertNormandie
GC12F (3)CamembertNormandie
GC13F (6)CamembertNormandie
GC21F (7)ChevreNormandie
GC25F (30)ChevreNormandie
GC28F (21)ChevreNormandie
GC34LCamembertNormandie
GC37LCamembertNormandie
GC39F (15)ChevreNormandie
GC41LCamembertNormandie
GC43CMont d'OrFranche-Comté (Haut Doubs)
GC44CReblochonHaute Savoie
GC45LMont d'OrFranche-Comté (Haut Doubs)
GC46CReblochonHaute Savoie
GC51CReblochonHaute Savoie
GC59F (7)Tomme de SavoieHaute Savoie
GC60F (35)ReblochonHaute Savoie
GC63F (35)ReblochonHaute Savoie
GC64F (67)Tomme de SavoieHaute Savoie
GC74F (7)ReblochonHaute Savoie
GC76F (8)Mont d'OrFranche-Comté (Haut Doubs)
GC79F (21)Mont d'OrFranche-Comté (Haut Doubs)
GC82CEpoissesBourgogne
GC84LEpoissesBourgogne
GC88F (8)St. NectaireAuvergne
GC90F (21)ReblochonHaute Savoie
GC94F (7)ReblochonHaute Savoie
GC96F (21)ReblochonHaute Savoie
GC97F (7)ReblochonHaute Savoie
GC100F (11)St. NectaireAuvergne
GC101F (13)St. NectaireAuvergne
GC103F (11)St. NectaireAuvergne
GC105LSt. NectaireAuvergne
GC108LSt. NectaireAuvergne
GC110CSt. NectaireAuvergne
GC120CSt. NectaireAuvergne
GC125LSt. NectaireAuvergne
GC127F (21)Brie de MeauxLorraine
GC128F (21)CoulommiersLorraine
GC129F (16)ChaourceChampagne-Ardenne
GC139F (101)St. NectaireAuvergne
GC144F (6)MorbierFranche-Comté (Haut Doubs)
GC146CSt. NectaireAuvergne
GC148F (102)St. NectaireAuvergne
GC58F (7)St. NectaireAuvergne
GC159F (60)St. NectaireAuvergne
GC164F (7)ReblochonHaute Savoie
GC166F (7)ReblochonHaute Savoie
GC172F (45)BethlehemConnecticut
GC175F (10)ChevreSwitzerland
GCU10c CRUnknownNormandie
GCU41c FSt. NectaireAuvergne
GCU81c FPont l'EvequeNormandie
GCU160c FChevrePoitou
GCU193c FTomme VaudoiseSwitzerland
GCU219c FManchegoSpain
GCU234c FBleu de GexFranche-Comté (Haut Jura)
GCU354c LUnknownNormandie
GCU442c LUnknownNormandie
GCU477c FPerladonAude
GF107LSt. NectaireAuvergne
GF147CSt. NectaireAuvergne
GF152LSt. NectaireAuvergne
  • a GC, G. candidum; GF,G. fragrans.

  • b F, cheese, followed by days ripened (in parentheses); L, milk; C, curd; CR, cream.

  • c University of Caen collection.