News
Oct 15, 2025 - Foods
DangerforSweetProducts:YeastUndertheScrutinyoftheQualityControl
Foods with a high sugar content and low water activity are increasingly the focus of quality control. The reason: so-called osmotolerant and osmophilic yeasts are considered dreaded spoilage organisms. They can reproduce even under extreme conditions - such as in confectionery, fine baked goods, delicatessen products, or beverages - and can cause significant economic damage to food manufacturers.
What is behind the terms?
- Osmotolerant yeasts are microorganisms that can survive and grow even under high osmotic pressure, for example in very sugary environments. Some species thrive at a minimal water activity value (aw-value) of 0.80.
- Osmophilic yeasts go a step further: they are adapted to extreme conditions and can remain active even at very high sugar concentrations. Laboratory tests have shown that some representatives even grow at an aw-value of 0.62.
For food companies, this means: Regular testing for osmotolerant and osmophilic yeasts is critical to prevent spoilage of sensitive products and to detect quality losses early.
New Rapid Method: Detection of Osmotolerant and/or Osmophilic Yeasts in Just Six Days
The BAV Institute will offer a new, accredited rapid method for the detection of osmotolerant and/or osmophilic yeasts from September 15, 2025.
With this innovative method, qualitative results are available after just six days - four days faster than conventional testing procedures.
For manufacturers, this means a significant advantage: potential contamination can be detected early and appropriate measures can be implemented more quickly - a crucial contribution to ensuring product quality and profitability. Our customer advisors are happy to assist with any questions. You are also welcome to contact Dirk Lorenz directly at: 0781-96 94 7-23 or by email at dirk.lorenz@bav-institut.de.