Some considerations when analyzing foods for the presence of Xerophilic Fungi

Abstract

Foodborne fungi capable of growing at reduced water activity (aw) are described as xerophilic. Some xerophilic fungi will not grow or grow very slowly at aw values characteristic of media traditionally used to enumerate yeasts and molds in foods. Populations of xerophiles may therefore be underestimated or go undetected. A brief review of the habitats and physiology of xerophiles, followed by a description of media and methods available for detection, enumeration, and a key for identification are presented.