Spoilage Organisms

Spoilage describes the process of natural food decay, which includes a significant decline in quality (color, consistency, smell, and taste) but without causing illness. Causes of food spoilage include decomposition processes caused by bacteria and fungi. Possible unwanted metabolites produced include organic acids, alcohols, ketones, amino acids and ammonia.

foodproof® Yeast and Mold Quantification LyoKit

Yeasts and molds are widely distributed in the environment and can enter foods through inadequately sanitized equipment or as airborne contaminants. Yeasts and molds frequently become predominant on foods when conditions for bacterial growth are less favorable, e.g. foods with low aw, low pH, high salt, or high sugar content. Therefore they also become a problem in dairy products. Conventional microbiological methods for the detection, quantification and identification of yeasts and molds are very time-consuming, taking up to 14 days to perform.
BIOTECON Diagnostics has developed a new, unique detection and quantification kit, the foodproof Yeast and Mold Quantification LyoKit, 5’Nuclease, for the quantification of yeasts and molds in all kind of dairy products, including finished products and raw materials. The new test kit detects and quantifies the total count of all yeast and mold species within a time of only 5 hours.

BIOTECON Diagnostics Kit

Available Platforms:

LightCycler 480
  • Reactions: 96
  • Product No.: R 602 42

  • Reactions: 96
  • Product No.: R 602 42


  • All yeasts and molds

  • All kind of dairy products, including raw materials and finished products