What is yeast ? What yeasts are found in the food industry ?
Yeasts are unicellular micro-organisms belonging to the Fungi group (mushrooms), including moulds (fungal flora). They mainly reproduce by budding.
Microbiological studies have mainly dealt with so-called “useful” or “technological” yeasts (of the Saccharomyces genus, used for their fermentation capacities: production of wine, beer, etc.) or yeasts that are pathogenic for humans (such as Candida).
There is less understanding about yeasts that are undesirable in food production, in sectors such as the dairy industry, bakeries, etc.
With 50 years of experience with agri-food industries, LCB food safety has developed its own mycological collection. Our experts can provide you with its expertise in identifying and searching for the sources/vehicles of contaminating yeasts.