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Updated: Jan 25, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Contaminating Mycoflora in Fermented Milk
R Jordano1, L M Medina1, J Salmeron1
1Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Facultad de Veterìnaria, 14071 Códoba, Spain.
Abstract:
The isolation, enumeration, and identification of yeasts and molds were carried out in 20 samples of commercial fermented milk containing bifidobacteria produced in Spain. Thirty percent of the samples yielded yeast counts of 102/g or higher and 40% gave mold counts of 10/g or higher. In the nine samples in which the presence of yeasts was detected, Torulopsis Candida was the only species identified. A total of five molds was isolated and identified as belonging to the genera Aspergillus , Penicillium , Mirothecium , Paecylomices , and Mycogene . In two samples (10%), Aspergillus flavus (group) was detected.
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