Fungal fermentations are considered to be the safest ones and least prone to contaminations. However, they also suffer from contamination problems. The most frequent are bacterial and fungal contaminations.
Due to relatively long development cycle of fungi, even a single bacterial cell can relatively easily multiply to high numbers during fungal fermentation. This may result in reduction of product or biomass yield. One of the most common contaminants are lactic acid bacteria.
Fungal cultures can be also contaminated by other fungi. As this type of contamination may be relatively hard to detect, good measures of precaution should be undertaken to prevent it.
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