indicated that, the most important
spoilage species of yogurt and cheese are: Penicillium commune and
Penicillium nalgiovense. Debaryomyces hansenii, Kluyveromyces
marxianus, Rhodotorula mucilaginosa, Yarrowia lipolytica, Zygosaccharomyces
bailii and Penicillium brevicompactum are also the
most frequently encountered fungal contaminants in yogurt and
fermented milks