Yeast and mold are members of the fungal family. Fungi are common in nature, found in air, water, soil, vegetation, and decaying matter. Fungi species found in different geographical regions vary depending on soil, humidity and other environmental conditions. In general, fungi thrive in a wide range of pH environments and temperatures and survive in harsh conditions that bacteria cannot withstand. Mold cannot thrive in an oxygen-limited environment. In contrast, yeast can grow with or without oxygen. Mold that has developed for a sufficiently long period of time can be detected visually. Yeast growth is usually detected by bad taste and fermentation.
Humid conditions, poor air quality and poorly lit areas are favorable environments for yeast and mold growth. Factors such as incorrect irrigation, soil and fertilizer type, and poor air circulation increase the likelihood of mold growth in indoor environments.
The total yeast and mold count is the number of colony forming units present per gram of product. To determine the number, the food sample is placed in a petri dish and incubated at a certain temperature for three to five days. During this time, the yeast and mold present grow and multiply. Each colony, representing a group of yeasts and molds, forms a spot on the petri dish.
The total yeast and mold count is an indicator of the overall cleanliness of the product life cycle (growing environment, processing conditions, material handling and storage facilities). Having a high mold count is worrisome and harmful.
In our laboratories, "Yeast and Mold Counting" is carried out in accordance with the legal regulations and standards related to TÜRKAK accreditation.
