BCN
Labs provides
clients with unmatched technical expertise in food and beverage
mycology. We are trained to identify
the cause of yeast and mold spoilage. Spoilage can
be due to ingredients, packaging supplies, and the environment
(air and equipment). Due to our strong background in
sanitation, we can recommend the right sanitation procedures
and sanitizers to effectively eliminate the cause of your
spoilage.
Our
specialty is spoilage due to heat-resistant molds such
as Byssochlamys fulva, B. nivea, B. spectabilis (Paecilomyces
variotii complex), Talaromyces macrosporus, T. trachyspermus,
Neosartorya fischeri, etc.
BCN
Labs offers a wide array of mycological tests. Below is
a list of some of the tests we perform. Call us to inquiry
for additional tests.
Enumeration of yeasts and molds
Osmophilic yeasts
Preservative-resistant yeasts
Preservative-resistant molds
Xerophilic molds
Heat-resistant mold spores
A. flavus/A. parasiticusCount
Yeast Identification
Mold Identification
Shelf-life Studies
Environmental Audits
Mycotoxins
Consumer Complaints
Consulting
Sanitizer Challenge Tests
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