Yeasts and molds are a major cause of spoilage in yogurt. 

Testing for these contaminants involves long incubation times that can last for up to half the shelf life of the product, and comes with a high rate of false negatives. 

The use of fluorescence-based sensors to detect microbial growth provides an alternative to plate counting that reduces the time to result and is less operator-dependent. 

For more information, see the application note in the Related Resources column.