Fungi are important spoilage organisms in dairy products. However, little is known about the
diversity of naturally occurring spoilage fungi in raw milk and processed dairy products, due …

Yeasts and molds are responsible for dairy product spoilage, resulting in significant food
waste and economic losses. Yet, few studies have investigated the diversity of spoilage …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …

Knowledge of fungal diversity in the environment is poor compared with bacterial
biodiversity. In this study, we applied the denaturing high-performance liquid …

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is
purchased by consumers, 44 types of cheese were obtained from a local grocery store from …

Identifying and isolating yeasts and moulds within a fungal community is challenging. The
main goal of the present study was to assess a new approach for the detection and …

Thirty five white and blue-greenish filamentous fungi, dominant during ripening of Cabrales
cheese, were morphotypically and genotypically identified. Morphotypic analysis identified …

Phenotypic and genotypic methods were used to identify filamentous fungi that characterize
traditional Italian Fossa cheese and its ripening environment. After ageing for 60 days at a …

The cheese microbial ecosystem is complex, and the presence of non-starter adventitious
microorganisms in milk may have an influence on the organoleptic characteristics of cheese …

This study reports a rapid PCR-based technique using a one-enzyme RFLP for
discrimination of yeasts isolated from bovine clinical and subclinical mastitis milk samples …