# The Inactivation of Microscopic Fungi in Bakery Products Using Hurdle Technology--A Case Study
## 5 Conclusions  
Yeasts of the genus _Hyphopichia_ sp., _Saccharomyces_ sp., and _Candida_ spp. as well as molds--_Aspergillus_ spp. and _Penicillium_ spp.--were found to be predominant as the spoilage microorganisms of half-baked products. Due to a large number of microscopic fungi found both in the air and on production surfaces, the plant disinfection and implementation of hygiization process procedures were required. In order to effectively prevent the growth of yeast and mold on the surface of the packaged products, the hurdle method of protection (Figure 4) was necessary. Modified atmosphere packaging alone turned out to be ineffective. The additional application of ethanol, although protecting the products quite well, contributed to the unpleasant smell of the product. The best solution to protect baked goods against microbiological contamination was to combine packaging in a modified atmosphere with the use of LAB starter cultures. Conceptualization, A.K. and A.D.; methodology, A.K., P.K. and A.D.; formal analysis, A.K. and P.K. ; investigation, P.K. and A.K. ; data curation, A.K. ; statistical analysis, A.K. ; writing--original draft preparation, A.K., A.D. and P.K; writing--review and editing, A.K. and A.D.; visualization, A.K. ; supervision, A.K. and A.D. All authors have read and agreed to the published version of the manuscript. This research was funded by the \"Industrial Doctorate\" project implemented at the Faculty of Biotechnology and Food Sciences of the Lodz University of Technology (TUL), contract No. 40/DW/2017/01/1, financed by Ministry of Science and Education in Poland. The original contributions presented in the study are included in the article, further inquiries can be directed to the corresponding author. Author [PERSON] was employed by the company Dakri Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Figure 4: Application of hurdle technology in the prevention of bakery goods spoilage. * _[PERSON] et al. (2020)_ [PERSON]; [PERSON]; [PERSON] [PERSON]; [PERSON] [PERSON]; [PERSON]; [PERSON]; [PERSON] [PERSON] DNA Barcoding for The Identification of Mold Species in Bakery Plants and Products. _Food Chem._**2020**, _318_, 126501. [CrossRef]
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