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 …

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 …

From the time when primitive man began to cultivate crops and store food, spoilage fungi
have demanded their tithe. Fuzzes, powders and slimes of white or black, green, orange, red …

Abstract Species in Penicillium subgenus Penicillium have terverticillate penicilli and are
related to the ascomycete genus Eupenicillium series Crustacea, Many of its species are …

The objective of this study was to evaluate the antifungal activity of nanoemulsions
encapsulating essential oil of oregano (Origanum vulgare), both in vitro and after application …

This new edition of Fungi in Ecosystem Processes continues the unique approach of
examining the roles of fungi from the perspective of ecosystem functions. It explores how …

Mould growth on cheese represents both a quality and a food safety problem, and poses
significant economic losses. Several mould genera may destroy cheese; however, normally …

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 …

Air, equipment, plastic film, brine and milk were sampled from four cheese factories in
Norway during the period September 1997 to May 1999 in order to identify the critical points …

The level of microbiological contamination with yeasts and moulds in 60 samples of raw milk
and 40 samples of curd, soft salted or non-salted cheese and semi-hard cheese …