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Geotrichum

Encyclopedia of Life · EOL (see source)

EntityQ1527872· pop 13· linked from 21 articles

Geotrichum

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Geotrichum is a genus of fungi found worldwide in soil, water, air, and sewage, as well as in plants, cereals, and dairy products; it is also commonly found in normal human flora and is isolated from sputum and feces. It was first described in 1809 by Johann Heinrich Friedrich Link.

In the Vinony graph

Vinony's link graph records 21 inbound references to Geotrichum, and connects out to Ascomycota, Index Fungorum and MycoBank.

It is catalogued under topics including Animal fungal diseases, Ascomycota genera and Dipodascomycetes.

Vinony links it to 12 Wikipedia language editions.

Species

GENUS

  1. KingdomFungi
  2. PhylumAscomycota
  3. ClassSaccharomycetes
  4. OrderSaccharomycetales
  5. FamilyDipodascaceae
Observations recorded6,352

Geotrichum es un género de hongos de distribución cosmopolita, hallados en suelos, aguas, aire, detritos, plantas, cereales, productos lácteos; común en la flora normal humana y se aísla de esputo y heces.

via GBIF

Museum specimens

Specimen records
39
With media
19
Family
Dipodascaceae
Collections
BPI, NY, UFPE, CEPLAC, ILLS, UFV
Recorded in
United States, Puerto Rico, Netherlands, Brasil, ?, Canada

Wikidata facts

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Geotrichosis Case 151(2).jpg
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taxon name
Geotrichum
Commons category
Geotrichum
taxon author citation
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Sources (4)

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Encyclopedic overview

3 sections
Contents
  • History
  • Species
  • References

Geotrichum is a genus of fungi found worldwide in soil, water, air, and sewage, as well as in plants, cereals, and dairy products; it is also commonly found in normal human flora and is isolated from sputum and feces. It was first described in 1809 by Johann Heinrich Friedrich Link.

The genus Geotrichum includes over 100 species. Some are welcome and even considered desirable. For example, skilled cheesemakers create conditions favorable for the formation of a Geotrichum candidum rind on certain goat's milk and cow's milk cheeses, proudly declaring the rind to be the most flavorful part of such cheeses. Another example is the presence of some Geotrichum species in fermented poi.

Excerpted from Wikipedia’s “Geotrichum” article, available under the CC BY-SA 4.0 licence.

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