{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,9]],"date-time":"2026-06-09T11:15:55Z","timestamp":1781003755487,"version":"3.54.1"},"reference-count":29,"publisher":"American Dairy Science Association","issue":"6","license":[{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T00:00:00Z","timestamp":1757376000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","award":["2023-24-216"],"award-info":[{"award-number":["2023-24-216"]}],"id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007231","name":"Cornell University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007231","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["jdscommun.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["JDS Communications"],"published-print":{"date-parts":[[2025,11]]},"DOI":"10.3168\/jdsc.2025-0796","type":"journal-article","created":{"date-parts":[[2025,9,11]],"date-time":"2025-09-11T01:14:32Z","timestamp":1757553272000},"page":"727-732","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":1,"title":["The predominance of Penicillium, Mucor, and Yarrowia among spoilage fungi in cultured dairy products produced by 3 manufacturers, as revealed by amplicon sequencing"],"prefix":"10.3168","volume":"6","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3038-0310","authenticated-orcid":false,"given":"Xiaoxuan","family":"Shi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katerina","family":"Roth","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abigail B.","family":"Snyder","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jdsc.2025-0796_bib1","doi-asserted-by":"crossref","first-page":"26","DOI":"10.1159\/000082078","article-title":"Sucrose fermentation by Saccharomyces cerevisiae lacking hexose transport","volume":"8","author":"Batista","year":"2004","journal-title":"Microb. Physiol."},{"key":"10.3168\/jdsc.2025-0796_bib2","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.lwt.2018.06.037","article-title":"Efficacy of commercial sanitizers against fungi of concern in the food industry","volume":"97","author":"Bernardi","year":"2018","journal-title":"Lebensm. Wiss. Technol."},{"key":"10.3168\/jdsc.2025-0796_bib3","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.fm.2019.04.005","article-title":"Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi","volume":"83","author":"Bernardi","year":"2019","journal-title":"Food Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib4","doi-asserted-by":"crossref","first-page":"10759","DOI":"10.3168\/jds.2018-15082","article-title":"Evaluation of biopreservatives in Greek yogurt to inhibit yeast and mold spoilage and development of a yogurt spoilage predictive model","volume":"101","author":"Buehler","year":"2018","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jdsc.2025-0796_bib5","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.tifs.2018.07.012","article-title":"Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents","volume":"80","author":"Dehghan","year":"2018","journal-title":"Trends Food Sci. Technol."},{"key":"10.3168\/jdsc.2025-0796_bib6","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1556\/AMicr.55.2008.2.4","article-title":"Lactose and D-galactose catabolism in the filamentous fungus Aspergillus nidulans","volume":"55","author":"Fekete","year":"2008","journal-title":"Acta Microbiol. Immunol. Hung."},{"key":"10.3168\/jdsc.2025-0796_bib7","doi-asserted-by":"crossref","first-page":"123","DOI":"10.21608\/bvmj.2022.147816.1539","article-title":"Isolation and genotypic identification of some spoilage and pathogenic microbes from yogurt","volume":"43","author":"Fetouh","year":"2022","journal-title":"Benha Vet. Med. J."},{"key":"10.3168\/jdsc.2025-0796_bib8","series-title":"Chapter 5 in The Yeasts","article-title":"Yeast spoilage of foods and beverages","author":"Fleet","year":"2011"},{"key":"10.3168\/jdsc.2025-0796_bib9","doi-asserted-by":"crossref","first-page":"629","DOI":"10.4315\/0362-028X-47.8.629","article-title":"Contaminating mycoflora in yogurt: General aspects and special reference to the genus Penicillium.","volume":"47","author":"Garc\u00eda","year":"1984","journal-title":"J. Food Prot."},{"key":"10.3168\/jdsc.2025-0796_bib10","doi-asserted-by":"crossref","first-page":"42","DOI":"10.3390\/microorganisms5030042","article-title":"Diversity and control of spoilage fungi in dairy products: An update","volume":"5","author":"Garnier","year":"2017","journal-title":"Microorganisms"},{"key":"10.3168\/jdsc.2025-0796_bib11","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.ijfoodmicro.2016.10.026","article-title":"Diversity of spoilage fungi associated with various French dairy products","volume":"241","author":"Garnier","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib12","doi-asserted-by":"crossref","first-page":"1702","DOI":"10.1111\/2041-210X.13266","article-title":"Combining the 5.8S and ITS2 to improve classification of fungi","volume":"10","author":"Heeger","year":"2019","journal-title":"Methods Ecol. Evol."},{"key":"10.3168\/jdsc.2025-0796_bib13","doi-asserted-by":"crossref","first-page":"1510","DOI":"10.1128\/JCM.38.4.1510-1515.2000","article-title":"Identification of Aspergillus species using internal transcribed spacer regions 1 and 2","volume":"38","author":"Henry","year":"2000","journal-title":"J. Clin. Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib14","doi-asserted-by":"crossref","first-page":"1613","DOI":"10.1128\/AEM.01761-07","article-title":"Sexual reproduction as the cause of heat resistance in the food spoilage fungus Byssochlamys spectabilis (anamorph Paecilomyces variotii)","volume":"74","author":"Houbraken","year":"2008","journal-title":"Appl. Environ. Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib15","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1186\/s43008-020-00033-z","article-title":"Unambiguous identification of fungi: Where do we stand and how accurate and precise is fungal DNA barcoding?","volume":"11","author":"L\u00fccking","year":"2020","journal-title":"IMA Fungus"},{"key":"10.3168\/jdsc.2025-0796_bib16","doi-asserted-by":"crossref","first-page":"9946","DOI":"10.3168\/jds.2020-18769","article-title":"Evaluation of the efficacy of commercial protective cultures against mold and yeast in queso fresco","volume":"103","author":"Makki","year":"2020","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jdsc.2025-0796_bib17","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1590\/S1517-83822001000200009","article-title":"Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil","volume":"32","author":"Moreira","year":"2001","journal-title":"Braz. J. Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib18","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.mycmed.2017.12.003","article-title":"Yeasts and filamentous fungi associated with some dairy products in Egypt","volume":"28","author":"Moubasher","year":"2018","journal-title":"J. Mycol. Med."},{"key":"10.3168\/jdsc.2025-0796_bib19","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1016\/j.fgb.2010.04.011","article-title":"The decarboxylation of the weak-acid preservative, sorbic acid, is encoded by linked genes in Aspergillus spp","volume":"47","author":"Plumridge","year":"2010","journal-title":"Fungal Genet. Biol."},{"key":"10.3168\/jdsc.2025-0796_bib20","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pgen.1010086","article-title":"High sorbic acid resistance of Penicillium roqueforti is mediated by the SORBUS gene cluster","volume":"18","author":"Punt","year":"2022","journal-title":"PLoS Genet."},{"key":"10.3168\/jdsc.2025-0796_bib21","doi-asserted-by":"crossref","first-page":"3299","DOI":"10.1093\/molbev\/msx248","article-title":"DnaSP 6: DNA sequence polymorphism analysis of large data sets","volume":"34","author":"Rozas","year":"2017","journal-title":"Mol. Biol. Evol."},{"key":"10.3168\/jdsc.2025-0796_bib22","doi-asserted-by":"crossref","first-page":"678","DOI":"10.1080\/15572536.2006.11832639","article-title":"Utilization of various carbon sources for the growth of waterborne conidial fungi","volume":"98","author":"Sati","year":"2006","journal-title":"Mycologia"},{"issue":"D1","key":"10.3168\/jdsc.2025-0796_bib23","doi-asserted-by":"crossref","first-page":"D20","DOI":"10.1093\/nar\/gkae979","article-title":"Database resources of the National Center for Biotechnology Information in 2025","volume":"53","author":"Sayers","year":"2025","journal-title":"Nucleic Acids Res."},{"key":"10.3168\/jdsc.2025-0796_bib24","doi-asserted-by":"crossref","first-page":"1035","DOI":"10.4315\/0362-028X.JFP-18-031","article-title":"Fungal spoilage in food processing","volume":"81","author":"Snyder","year":"2018","journal-title":"J. Food Prot."},{"key":"10.3168\/jdsc.2025-0796_bib25","doi-asserted-by":"crossref","first-page":"153","DOI":"10.3390\/foods12010153","article-title":"Diversity of Filamentous fungi associated with dairy processing environments and spoiled products in Brazil","volume":"12","author":"Souza","year":"2023","journal-title":"Foods"},{"key":"10.3168\/jdsc.2025-0796_bib26","doi-asserted-by":"crossref","first-page":"6534","DOI":"10.1128\/AEM.01246-07","article-title":"Decarboxylation of sorbic acid by spoilage yeasts is associated with the PAD1 gene","volume":"73","author":"Stratford","year":"2007","journal-title":"Appl. Environ. Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib27","doi-asserted-by":"crossref","first-page":"243","DOI":"10.3109\/10408419409113558","article-title":"Heat-resistant fungi of importance to the food and beverage industry","volume":"20","author":"Tournas","year":"1994","journal-title":"Crit. Rev. Microbiol."},{"key":"10.3168\/jdsc.2025-0796_bib28","series-title":"PCR Protocols: A Guide to Methods and Applications","first-page":"315","article-title":"Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics","author":"White","year":"1990"},{"key":"10.3168\/jdsc.2025-0796_bib29","doi-asserted-by":"crossref","first-page":"823","DOI":"10.1016\/j.foodchem.2018.11.119","article-title":"Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases","volume":"278","author":"Zanutto-Elgui","year":"2019","journal-title":"Food Chem."}],"container-title":["JDS Communications"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2666910225001371?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2666910225001371?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T09:59:21Z","timestamp":1773309561000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2666910225001371"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11]]},"references-count":29,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2025,11]]}},"alternative-id":["S2666910225001371"],"URL":"https:\/\/doi.org\/10.3168\/jdsc.2025-0796","relation":{},"ISSN":["2666-9102"],"issn-type":[{"value":"2666-9102","type":"print"}],"subject":[],"published":{"date-parts":[[2025,11]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"The predominance of Penicillium, Mucor, and Yarrowia among spoilage fungi in cultured dairy products produced by 3 manufacturers, as revealed by amplicon sequencing","name":"articletitle","label":"Article Title"},{"value":"JDS Communications","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3168\/jdsc.2025-0796","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025","name":"copyright","label":"Copyright"}]}}