This work aimed to identify and evaluate the diversity of yeasts and filamentous fungi that
contaminate some dairy products (fresh buffalo milk, plain yoghurt, butter and Kareisk …

Economic and sensorial losses of dairy products due to spoilage by yeast have been
increasing in Turkey because of poor hygienic conditions during processing and to shorten …

Economic losses of dairy products due to spoilage by yeasts have been increasing in
European companies because of the reduced use of preservatives, packaging in modified …

Background: The contamination of milk by fungi, often represented by potentially pathogenic
species, may pose a risk for consumers, when the product is consumed in natura or even in …

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

Objectives: This study was planned to assess the distribution of yeasts and moulds in
different types of cheese, and to study the effect of natamycin on their survival during …

Twelve yeast strains were isolated and determined taxonomically from traditional dairy
products, in which they occurred as additional microflora. Morphological, cultural and …

The extent of microbial contamination with moulds and yeasts of raw cow milk and white
brined cheese produced in Bulgarian dairy enterprises was evaluated. The isolation and …

Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The
presence of these yeasts in the microbial community of some fermented milks could be …

Seventy-two cartons of yoghurt were sampled three times at monthly intervals from four
different local manufacturers. Total counts were close to 6 x 10 (7) cells g-1 of yoghurt. Yeast …