Geotrichum candidum species exhibits properties of both moulds and yeasts and its affiliation to one of the groups has been intensively discussed. It is because this filamentous microscopic fungus is displaying substantial morphological variability and wide phenotypic diversity. The present study assesses the variability of arthrosporic nucleus number of twelve isolates of G. candidum originating from artisanal manufacturing and ripened traditional Slovak cheeses. Results showed that arthrospores of the studied isolates contained on average 1.5 ± 0.7 (on the Gorodkova medium) and 1.5 ± 0.6 (on the McClary medium) Hoechst 33258-stained nuclei (range 1–4 nuclei on both agars) after a 7-day cultivation at 25°C. Majority of arthrospores comprised one nucleus, irrespective to the used nutrient-limited medium. Generally, a higher relative nucleus number per arthrospore was exhibited in yeast-like isolates with microscopic structure composed predominantly of spores, while it was lower in vegetative hyphae. These isolates originated from ewe’s lump cheese. Our study reveals that the arthrosporic nucleus number of the G. candidum strains is closely related to morphotype and origin of this yeast.
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