Fungal spoilage of food represents a major cause of concern for food manufacturers. The use of active bioprotective cultures against microbial contaminants have been achieved at Handary.
Dairy products, including cheese and yoghurts, are also susceptible to microbial attack. Yoghurts have been primarily targeted as they are liable to yeast growth due to their low pH, storage at refrigeration temperature and the presence of fruits in certain products. Cheese are also susceptible to spoilage by psychrotolerant molds capable of withstanding low oxygen environments such as P. roqueforti. and "late blowing" caused by Clostridia. Befresh™ AF and Befresh™ LL have been proven effective against both yeasts and molds in fresh and fermented dairy products, while Befresh™ AC containing Lactobacillus lactis is added together with the starter culture to prevent “late blowing” and off-flavor caused by Clostridia in cheese.