Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Food processing, packaging, and formulation strategies are often specifically designed to
inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies …

Mucor species are common soil fungi but also known as agents of human infections
(mucormycosis) and used in food production and biotechnology. Mucor circinelloides is the …

Microbial spoilage of fruit and vegetable juices represents an important threat to food quality
and an area of concern in reducing food waste. Despite this, relatively little research is …

Fungal spoilage limits the shelf life of fermented dairy products. To address the problem, this
study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy …

The processing conditions and physiochemical properties used in food manufacturing
create niches which support the growth of a limited number of spoilage fungi. This study was …

The authors describe a fluorometric aptamer based assay for adenosine triphosphate (ATP).
It is based on the use of carbon dots (CDs) and graphene oxide (GO). The resultant CD …

Mucor circinelloides is a fungus that belongs to the order Mucorales. It grows as mold in the
environment and can cause mucormycosis, a potentially fatal infection in …

Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from
consumers to use natural products as an alternative to additives, essential oils (EOs) could …

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 …