YOGURT
LAB, yeast and mold are major causes of spoilage of yogurt and yogurt-based drinks in which the low pH provides a selective environment for their growth. For examples, yoghurt containing LAB which may cause a post-acidification, Yoghurt having initial counts of yeast >100CFU/g (Candida spp., Kluyveromyces marxianus) tend to spoil quickly, resulting in fermented off-flavors and gassy appearance. Additionally, molds such as Penicillium spp. can also cause highly visible and pigmented growth in yogurt.
Epolyly® H25 is a perfect natural antimicrobial to inhibit all these spoilage microorganisms to extend the shelf life of yogurt.