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Ellatif, S. A. A., Bouqellah, N. A., Abu-Serie, M. M., Razik, E. S. A., AL-surhanee, A. A., Askary, A. E., Daigham, G. E., & Mahfouz, A. Y. (2022) · Environmental Science and Pollution Research · doi:10.1007/s11356-022-18537-z · Cited by 24 · see citing works

Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon

Maïworé, J., Tatsadjieu, L. N., Piro-Métayer, I., & Montēt, D. (2019) · Scientific African · doi:10.1016/j.sciaf.2019.e00159 · Cited by 24 · see citing works

Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea

Kandasamy, S., Park, W. S., Yoo, J., Yun, J., Kang, H. B., Seol, K., Oh, M., & Ham, J.-S. (2019) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.19.0553 · Cited by 24 · see citing works

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

Perpetuini, G., Rossetti, A. P., Battistelli, N., Arfelli, G., & Tofalo, R. (2021) · Microorganisms · doi:10.3390/microorganisms9030654 · Cited by 24 · see citing works

Stability, bioavailability and antifungal activity of reuterin during manufacturing and storage of stirred yoghurt

Pilote-Fortin, H., Said, L. B., Cashman-Kadri, S., St‐Gelais, D., & Fliss, I. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105141 · Cited by 23 · see citing works

Development of predictive models evaluating the spoilage-delaying effect of a bioprotective culture on different yeast species in yogurt

Nielsen, L. M., Rolighed, M., Buehler, A. J., Knøchel, S., Wiedmann, M., & Marvig, C. L. (2021) · Journal of Dairy Science · doi:10.3168/jds.2020-20076 · Cited by 21 · see citing works

Analysis of ochratoxin A, aflatoxin B1 and its biosynthetic precursors in cheese – Method development and market sample screening

Gützkow, K. L., Al-Ayoubi, C., Soler, L., Rohn, S., & Maul, R. (2022) · Food Control · doi:10.1016/j.foodcont.2022.109241 · Cited by 21 · see citing works

Development of an antifungal film by polyethylene surface modification with natamycin

Grafia, A. L., Vázquez, M. B., Bianchinotti, M. V., & Barbosa, S. E. (2018) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2018.11.001 · Cited by 21 · see citing works

Evaluation of the efficacy of commercial protective cultures to inhibit mold and yeast in cottage cheese

Makki, G. M., Kozak, S. M., Jencarelli, K. G., & Alcaine, S. D. (2021) · Journal of Dairy Science · doi:10.3168/jds.2020-19136 · Cited by 19 · see citing works

Food biopreservation using antimicrobials produced by lactic acid bacteria

Strack, L., Carli, R. C., da Silva, R. V., Sartor, K. B., Colla, L. M., & Reinehr, C. O. (2020) · Research Society and Development · doi:10.33448/rsd-v9i8.6666 · Cited by 18 · see citing works

Presence of pathogenic microorganisms in fermented foods

Oyedeji, A. B., Green, E., Jeff-Agboola, Y. A., Olanbiwoninu, A. A., Areo, E., Martins, I. E., El-Imam, A. M. A., & Adebo, O. A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00037-2 · Cited by 17 · see citing works

Spoilage of Stored, Processed and Preserved Foods

Pitt, J. I., & Hocking, A. D. (2022) · Springer eBooks · doi:10.1007/978-3-030-85640-3_12 · Cited by 17 · see citing works

Influence of process conditions on ultrasound‐assisted protein extraction from cold pressed tomato seed waste

Özyurt, V. H., Tetik, I., & Ötleş, S. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16079 · Cited by 16 · see citing works

Specific species of probiotic bacteria as bio-preservative cultures for control of fungal contamination and spoilage in dairy products

Erfani, A., Shakeri, G., Moghimani, M., & Afshari, A. (2023) · International Dairy Journal · doi:10.1016/j.idairyj.2023.105863 · Cited by 15 · see citing works

Conditioned place avoidance using encapsulated calcium propionate as an appetite suppressant for broiler breeders

Arrazola, A., & Torrey, S. (2019) · PLoS ONE · doi:10.1371/journal.pone.0206271 · Cited by 15 · see citing works

A mixed culture of Propionibacterium freudenreichii and Lactiplantibacillus plantarum as antifungal biopreservatives in bakery product

Ran, Q., Yang, F., Geng, M., Qin, L., Chang, Z., Gao, H., Jiang, D., Zou, C., & Jia, C. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101456 · Cited by 15 · see citing works

Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage

Xu, R., Sa, R., Jia, J., Li, L., Wang, X. Q., & Liu, G. (2021) · Journal of Food Protection · doi:10.4315/jfp-20-441 · Cited by 14 · see citing works

Antimicrobial activity of coconut oil-in-water emulsion on Staphylococcus epidermidis and Escherichia coli EPEC associated to Candida kefyr

de Oliveira, S. F., Lôbo, I. P., da Cruz, R. S., Andrioli, J. L., da Mata, C. P. S. M., Soares, G. A., Santos, E. D. C., Aguiar‐Oliveira, E., Franco, M., & da Conceição, A. O. (2018) · Heliyon · doi:10.1016/j.heliyon.2018.e00924 · Cited by 14 · see citing works

Effects of Moringa oleifera Leaves and Seeds Extracts against Food Spoilage Fungi

Ayirezang, F. A., Azumah, B. K., & Achio, S. (2020) · Advances in Microbiology · doi:10.4236/aim.2020.101003 · Cited by 14 · see citing works

Microbial Degradation of Food Products

Barbosa, J. R., da Silva, S. B., Martins, L. H. D. S., Bezerra, F. W. F., Freitas, L. C., Ferreira, M. C. R., & de Carvalho, R. N. (2021) · Environmental and microbial biotechnology · doi:10.1007/978-981-16-0518-5_6 · Cited by 14 · see citing works

The Vapor Phase of Selected Essential Oils and Their Antifungal Activity In Vitro and In Situ against Penicillium commune, a Common Contaminant of Cheese

Hlebová, M., Foltí­nová, D., Vešelényiová, D., Medo, J., Šramková, Z., Tančinová, D., Mrkvová, M., & Hleba, L. (2022) · Foods · doi:10.3390/foods11213517 · Cited by 14 · see citing works

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

Szafrańska, J. O., Muszyński, S., Tomasevic, I. B., & Sołowiej, B. G. (2021) · Foods · doi:10.3390/foods10040759 · Cited by 13 · see citing works

Use of chitosan and tannins as alternatives to antibiotics to control mold growth on PDO Pecorino Toscano cheese rind

Agnolucci, M., Daghio, M., Mannelli, F., Secci, G., Cristani, C., Palla, M., Giannerini, F., Giovannetti, M., & Buccioni, A. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103598 · Cited by 13 · see citing works

IMA genome-F18

Visagie, C. M., Magistà, D., Ferrara, M., Balocchi, F., Duong, T. A., Eichmeier, A., Gramaje, D., Aylward, J., Baker, S., Barnes, I., et al. (2023) · IMA Fungus · doi:10.1186/s43008-023-00121-w · Cited by 12 · see citing works

Potential Application of Postbiotics as a Natural Preservative in Cheese

Khani, N., Shakeri, A. H., Moosavy, M., Fard, M. S., Soleimani, R. A., Khorrami, R., Hosseinzadeh, N., & Rad, A. H. (2025) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-025-10559-6 · Cited by 12 · see citing works

A Systematic Review on Microbial Profiling Techniques in Goat Milk: Implications for Probiotics and Shelf-Life

Monareng, N. J., Ncube, K. T., van Rooi, C., Modiba, M. C., & Mtileni, B. J. (2025) · International Journal of Molecular Sciences · doi:10.3390/ijms26125551 · Cited by 12 · see citing works

Phylogenomic and biochemical analysis reassesses temperate marine yeast Yarrowia lipolytica NCIM 3590 to be Yarrowia bubula

Gaikwad, P., Joshi, S., Mandlecha, A., & RaviKumar, A. (2021) · Scientific Reports · doi:10.1038/s41598-021-83914-6 · Cited by 12 · see citing works

Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr

Srimahaeak, T., Petersen, M. A., Lillevang, S. K., Jespersen, L., & Larsen, N. (2022) · Foods · doi:10.3390/foods11121776 · Cited by 12 · see citing works

Possibilities of using the continuous type of UV light on the surface of lor (whey) cheese: impacts on mould growth, oxidative stability, sensory and colour attributes during storage

Urgu, M. (2022) · Journal of Dairy Research · doi:10.1017/s0022029922000590 · Cited by 11 · see citing works

Purification and structural characterization of APTs, a novel antifungal peptide produced by Lactobacillus paracasei ALAC-4, and its inhibitory effect on Candida albicans

Dong, J., Zhu, L. D., Sun, Z., Mandlaa, & Chen, Z. (2024) · LWT · doi:10.1016/j.lwt.2024.116077 · Cited by 11 · see citing works

Sensitivity of food spoilage fungi to a smoke generator sanitizer

Bernardi, A. O., da Silva, T. S., Stefanello, A., Garcia, M. V., Parussolo, G., Dornelles, R. C. P., & Copetti, M. V. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.09.004 · Cited by 11 · see citing works

Diversity of yeasts and moulds in dairy products from Umbria, central Italy

Cenci-Goga, B. T., Cruciani, D., Crotti, S., Karama, M., Yıldırım, G., Bulut, M., Marino, C., & Grispoldi, L. (2021) · Journal of Dairy Research · doi:10.1017/s002202992100042x · Cited by 11 · see citing works

Impact of carbon dioxide on the radial growth of fungi isolated from dairy environment

Valle, M., Long, N. N. V., Jany, J., Koullen, L., Couvert, O., Huchet, V., & Coroller, L. (2023) · Food Microbiology · doi:10.1016/j.fm.2023.104324 · Cited by 10 · see citing works

Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blend

Sassi, G., Salmieri, S., Allahdad, Z., Karboune, S., & Lacroix, M. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16273 · Cited by 10 · see citing works

Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil

Souza, L. V., Rodrigues, R. D. S., Fusieger, A., da Silva, R. R., Silva, S. R. D. J., Martins, E., Machado, S. G., Caggia, C., Randazzo, C. L., & de Carvalho, A. F. (2022) · Foods · doi:10.3390/foods12010153 · Cited by 9 · see citing works

Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications

Commenges, A., Coucheney, F., Lessard, M.-H., Drider, D., & Labrie, S. (2024) · Fungal Biology Reviews · doi:10.1016/j.fbr.2024.100369 · Cited by 9 · see citing works

Impact of intraspecific variability and physiological state on Penicillium commune inactivation by 70% ethanol

Visconti, V., Rigalma, K., Coton, E., & Dantigny, P. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108782 · Cited by 9 · see citing works

Intraspecific variability in cardinal growth temperatures and water activities within a large diversity of Penicillium roqueforti strains

Long, N. N. V., Rigalma, K., Jany, J., Mounier, J., & Vasseur, V. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110610 · Cited by 9 · see citing works

Food ecology and microbial food spoilage

Onyeaka, H. N., & Nwabor, O. F. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85700-0.00018-6 · Cited by 9 · see citing works

Functional Low-Fat Goat Feta Cheese Formulated with Dietary Fiber as a Fat Replacer: Physicochemical, Textural, and Sensory Interactions

Wongkaew, M., Tinpovong, B., Inpramoon, A., Chaimongkol, P., Chailangka, A., Thomya, S., & Salee, N. (2025) · Dairy · doi:10.3390/dairy6040031 · Cited by 8 · see citing works

Cutaneotrichosporon suis sp. nov., a lipolytic yeast species from food and food-related environment

Péter, G., Mounier, J., Garnier, L., Soós, D., & Dlauchy, D. (2019) · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · doi:10.1099/ijsem.0.003485 · Cited by 8 · see citing works

Early prediction of ochratoxigenic Aspergillus westerdijkiae on traditional Italian caciocavallo during ripening process by MS-based electronic nose

Cervellieri, S., Longobardi, F., Susca, A., Anelli, P., Ferrara, M., Netti, T., Haidukowski, M., Moretti, A., & Lippolis, V. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142470 · Cited by 7 · see citing works

The biopreservative properties of Metschnikowia pulcherrima LMA 2038 and Trichosporon asahii LMA 810 in a model fresh cheese, are presented

Commenges, A., Lessard, M.-H., Coucheney, F., Labrie, S., & Drider, D. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103458 · Cited by 7 · see citing works

Milk and Dairy Products

Xue, Z., & Marco, M. L. (2019) · ASM Press eBooks · doi:10.1128/9781555819972.ch5 · Cited by 7 · see citing works

Food spoilage fungi: Main agents, sources and strategies for control

Copetti, M. V., Bernardi, A. O., & Garcia, M. V. (2024) · Advances in food and nutrition research · doi:10.1016/bs.afnr.2024.09.011 · Cited by 6 · see citing works

Food spoilage and packaging solutions: key Mediterranean case studies

Chiara, M., Essid, I., Bouacha, O. D., Mallek, H., Guillard, V., Coffigniez, F., Hariri, M., Lammi, S., Kurek, M., Awad, N. M. H., et al. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118446 · Cited by 6 · see citing works

Distribution of mycotoxins during manufacture and storage of cheeses – A review

Massarolo, K. C., Kupski, L., Badiale–Furlong, E., & Drunkler, D. A. (2024) · International Journal of Dairy Technology · doi:10.1111/1471-0307.13089 · Cited by 6 · see citing works

Impact of Commercial Protective Culture on Manouri PDO Cheese

Bintsis, Τ., & Kyritsi, M. A. (2025) · Fermentation · doi:10.3390/fermentation11010035 · Cited by 5 · see citing works

Dairy environment and seasons affect the microbiome of a traditional artisanal cheese

Ferrocino, I., Biolcati, F., Giordano, M., Bertolino, M., Zeppa, G., & Cocolin, L. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117927 · Cited by 5 · see citing works

Screening of the critical control points of microbial contamination in the production line of Liangpi by microbial profiling analysis and the spoilage potential assessment of dominant microorganisms

Fan, S., Wang, X., Tang, M., Li, Y., Li, Z., Zhang, Z., & Suo, B. (2025) · LWT · doi:10.1016/j.lwt.2025.118009 · Cited by 4 · see citing works

Molecular identification of yeasts from Turkish traditional cheeses: Extracellular enzyme activities and physiological properties important for dairy industry

Günay, M., & Genç, T. (2023) · Nusantara Bioscience · doi:10.13057/nusbiosci/n150101 · Cited by 4 · see citing works

Effect of essential oils of Myrtaceae plants on the Penicillium commune

Tančinová, D., Foltí­nová, D., Mašková, Z., Štefániková, J., & Árvay, J. (2019) · Potravinarstvo Slovak Journal of Food Sciences · doi:10.5219/1106 · Cited by 4 · see citing works

Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products

Ermenlieva, N., Stamova, S., Ivanova, N. A., Atanasova, P., Marinova, V., Ibryamova, S. F., Ivanov, I., & Georgieva, E. P. (2025) · Microorganisms · doi:10.3390/microorganisms13091965 · Cited by 3 · see citing works

Identification and Characterization of Antiyeast Organic Acids Produced by Lactiplantibacillus plantarum 3121M0s Derived from Mongolian Traditional Fermented Milk, Airag

Lijon, M. B., Matsuura, Y., Ukita, T., Arakawa, K., & MIYAMOTO, T. (2025) · Microorganisms · doi:10.3390/microorganisms13092017 · Cited by 3 · see citing works

Efficacy of selected cleaning and sanitiser agents against brine yeast biofilms with relevance to commercial applications

Lindsay, D., Nowakowsky, K., Harrigan, M., Killington, A., Loh, M. L., & Robertson, R. (2024) · Food Control · doi:10.1016/j.foodcont.2024.110350 · Cited by 3 · see citing works

Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

Kitessa, D. A. (2024) · World Journal of Food Science and Technology · doi:10.11648/j.wjfst.20240802.11 · Cited by 3 · see citing works

The Prevalence and Control of Spoilage Mold and Yeast in Cheese

Kim, J.-H., Kim, B.-M., Jeong, S.-G., & Oh, M. (2017) · Journal of Dairy Science and Biotechnology · doi:10.22424/jmsb.2017.35.3.152 · Cited by 3 · see citing works

Aspergillus versicolor as producer of known and novel aflatoxin precursors on hard cheese

Gützkow, K. L., Maul, R., Rohn, S., & Schmidt‐Heydt, M. (2025) · Food Control · doi:10.1016/j.foodcont.2025.111337 · Cited by 2 · see citing works

Competition-Exclusion for Manganese Is Involved in Antifungal Activity of Two Lactic Acid Bacteria Against Various Dairy Spoilage Fungi

Boulet, C., Coton, E., Rouget, M., Valence, F., & Mounier, J. (2025) · Microorganisms · doi:10.3390/microorganisms13112543 · Cited by 2 · see citing works

The predominance of Penicillium, Mucor, and Yarrowia among spoilage fungi in cultured dairy products produced by 3 manufacturers, as revealed by amplicon sequencing

Shi, X., Roth, K., & Snyder, A. B. (2025) · JDS Communications · doi:10.3168/jdsc.2025-0796 · Cited by 1 · see citing works

Fungal biodiversity in dairy industry and antifungal activity of lactic acid bacteria in cheese matrix

Souza, L. V. (2023) · doi:10.47328/ufvbbt.2023.059

Diversity of yeasts and moulds in dairy products from Umbria, central Italy

Cenci-Goga, B. T., Cruciani, D., Crotti, S., Karama, M., Yıldırım, G., Bulut, M., Marino, C., & Grispoldi, L. (2021) · Journal of Dairy Research · doi:10.1017/s002202992100042x · Cited by 11 · see citing works

Survey on mycoflora of cow and buffalo dairy products from Southern Italy

Minervini, F., Montagna, M. T., Spilotros, G., Monaci, L., Santacroce, M. P., & Visconti, A. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00583-9 · Cited by 29 · see citing works

BIOPRESERVATION TO CONTROL SPOILAGE IN DAIRY PRODUCTS: PROTECTIVE CULTURES AND LACTOSE OXIDASE, OPPORTUNITIES AND CHALLENGES

Makki, G. M. (2019) · eCommons (Cornell University) · doi:10.7298/hkah-sg46