Detection and standardization of yeasts in food.
The presence of yeasts in food is generally believed to be harmless to public health, although occasional allergies have been attributed to them. However, some species cause food spoilage, resulting in visible and detectable deterioration of the physical, chemical and organoleptic properties of foods. These undesirable adulterations are responsible for serious economic losses and in some cases may also pose potential risks to public health.
The Laboratory of Hygiene, Environmental Microbiology Unit offers yeast detection and standardization services in food that are based on the detection and identification of genetic material using modern molecular techniques.
In particular, the following analyses are carried out:
- Analysis for the detection and standardization of yeasts in food and juices.
- Analysis for the specific detection and identification of the yeast Zygosaccharomyces bailii. The species Zygosaccharomyces bailii is one of the most frequent causes of spoilage observed in fruit juices, sauces, carbonated soft drinks, salad dressings and ketchup.