Experts in Mycology
BCN Labs expertise in food and beverage mycology makes us indispensable for certain sectors of the industry. understanding mold and yeast physiology is fundamental to prevent food and beverage spoilage. Using the right methodology is essential.
BCN Labs provides clients with unmatched technical expertise in food and beverage mycology. We are well known for our yeast and mold spoilage investigation assessments.
What is the associated mycobiota?
Not every mold or yeast can spoil your product. A total yeast and mold count may not be meaningful unless you know what microorganism(s) can spoil your product which is called the associated mycobiota.
To prevent spoilage, it is essential to know your product characteristics and its associated mycobiota that can spoil it. Then, monitor your environment and ingredients for the specific mycobiota.
Heat-resistant molds (HRM)
One of our specialties is spoilage due to heat-resistant molds such as Byssochlamys fulva, B. nivea, B. spectabilis (Paecilomyces variotii), Talaromyces macrosporus, T. trachyspermus, Neosartorya fischeri (Aspergillus fisheri), etc. We specialize in their detection, enumeration, and risk assessment. We also can offer means to correct the problem.
Preservative-resistant molds (PRM) and yeasts (PRY)
BCN Labs also specializes in preservative-resistant yeasts (PRY) and molds (PRM). These molds can cause huge economic losses of preserved foods and beverages.
Moderate xerophilic molds and yeasts
Moderate xerophilic molds and yeast cause great economic loses to the baking industry and food products with an intermediate water activity: breads, muffins, tortillas, etc. Some of these molds have a minimum water activity requirement for growth of 0.70.
Extreme xerophilic molds and yeasts
We specialize in extreme xerophilic molds and yeasts (also referred as asmophilic yeasts) that can spoil low water activity (below 0.85) foods such as cereal bars, jams, preserves, pet food, pet treats, jerky, gummy treats, etc. Some of these molds have a minimum water activity requirement for growth of 0.61.
How did your product get spoiled? Is it safe to eat?
Are there mycotoxins in your product?