BCN Labs provides clients with unmatched technical expertise in food and beverage mycology. We are trained to identify the cause of yeast and mold spoilage. Spoilage can be due to ingredients, packaging supplies, and the environment (air and equipment). Due to our strong background in sanitation, we can recommend the right sanitation procedures and sanitizers to effectively eliminate the cause of your spoilage.

Our specialty is spoilage due to heat-resistant molds such as Byssochlamys fulva, B. nivea, B. spectabilis (Paecilomyces variotii complex), Talaromyces macrosporus, T. trachyspermus, Neosartorya fischeri, etc.

BCN
Labs offers a wide array of mycological tests. Below is
a list of some of the tests we perform. Call us to inquiry
for additional tests. 

Enumeration of yeasts and molds
Osmophilic yeasts
Preservative-resistant yeasts
Preservative-resistant molds

Xerophilic molds
Heat-resistant mold spores
A. flavus/A. parasiticusCount
Yeast Identification
Mold Identification
Shelf-life Studies

Environmental Audits
Mycotoxins
Consumer Complaints
Consulting
Sanitizer Challenge Tests