ABSTRACT
As discussed in Chapter 3, from an ecological point of view, foods are considered habitats for microorganisms. Whether or not a microorganism will actually grow to the extent that spoilage will result depends on intrinsic and extrinsic factors and the inherent properties of the species. Clearly, a correlation exists between the type of species, the size of populations, and the kind of food. Many yeast species are associated with plant and animal products, and can also be found in food processing environments. Yeasts that get into food from these sources may start growing, and their populations form associations. Such associations can be highly specific, and sharp differences exist between yeast communities in different types of food. However, associations are dynamic and develop in time, in particular, in the course of processing due to changing ecological factors. Eventually, a final spoilage association develops, which is also specific and characteristic to the type of food.
