Determination of Yeast and Mold
Determination of Yeast and Mold
Mold; Fungi are defined as multicellular mycelium-forming, while yeasts are defined as unicellular and non-mycelium-forming structures. Yeast and molds are used in the production of many products in food production. Yeast species are used in the production of foods such as bread, beer and wine. Molds are used especially in the production of various cheese products.
Apart from the benefits of yeast and molds, we see more of their damage in our daily lives. Yeast and molds cause bitter taste, bad odor and gas formation, especially in the foods we consume daily. At the same time, some mold types can develop and affect human health due to the toxic mycotoxins they create.
For this reason, "Yeast and Mold Count" is one of the test parameters performed in foods within the scope of microorganism analysis. "Yeast and Mold Count" is done within the scope of many routine analyzes carried out in foods and it allows us to have information about food.