What type of food content do yeasts primarily cause spoilage in?
high sugar or acid content
Yeasts, which are single-celled fungi, are characterized by their ability to ferment sugars. This metabolic activity is why they typically cause spoilage in foods that possess a high content of sugar or acid, such as fruit juices, jams, and jellies. The fermentation process converts these sugars into alcohol and carbon dioxide gas, which often manifests as bubbling or an alcoholic off-flavor in the product. While yeasts can exist in various conditions, their significant spoilage activity is directly linked to the presence of fermentable sugars or high acidity. Refrigerated temperatures are often more conducive to certain bacteria like psychrotrophs, low pH environments might inhibit some common spoilage microbes, and high fat matrices are more commonly associated with rancidity.
