## 3 Results
[29]. Meanwhile, [PERSON] et al. [46] found no fungal growth in yogurt samples. There are previous reports of isolated and recognized yeast and mold species from yogurt samples [47; 48]. The microbial quality of yogurt affects its quality and acceptability. The possibility of microbial contamination due to unhygenic conditions raises the risk of serious consequences for consumer health [13]. A food's shelf life is the amount of time it can be stored without losing its safety, nutritional value, or sensory qualities, making it suitable for human consumption [49]. The product will lose some of its desirable qualities while being stored. Food can be harmed by oxygen, water, light, and harmful microorganisms. It can produce toxins as well as off-flavors and odors. Assessing a food's shelf life is simple; one observes how its colors and odors change. The quantity of microorganisms (bacteria and fungi) and acid produced during starter fermentation determine how long a food can be stored. Pasteurization does not kill all microorganisms. Other bacteria, in addition to a starter, may contribute to a reduction in pH levels [50]. The viability of the microorganisms during storage is influenced by several variables, including acidity, pH, hydrogen peroxide [51], storage temperature, and oxygen content. Microorganism viability will be decreased by unfavorable environmental conditions and poor nutrition [50]. This study revealed that _Bacillus cereus_ exhibited the highest frequency of the isolates tested, resulting in bacteria that persist in pasteurized milk and shorten its shelf life. ### Molecular Identification of Bacterial and Fungal Isolates  
Our molecular analysis of both the fungal and bacterial isolates using ITS and 16S rRNA sequences revealed that the four isolates belonged to one fungal genus, _Mucor_, and two bacterial genera, _Bacillus_ and _Serratia_, respectively. In _M. circinellioides_, a partial sequence consisting of internal transcribed spacers 1 and 2, the large subunit ribosomal RNA gene, and 5.8S ribosomal RNA was found. For a wide range of fungi, the ITS area is one of the indicators with the greatest chance of identification [52]. Several fungal researchers have reported the ITS region as an appropriate fungal barcode [53; 54; 55]. The nucleotide sequences of the bacterial and fungal species were matched to those in the GenBank database (NCBI), and a phylogenetic tree was built in MEGA 11 using the neighbor-joining method [36]. In NCBI, there was significant clustering and a high degree of similarity with the associated identified species. _Bacillus cereus_ was 99.63% identified; _B. subtilis_ was 99.01 to 99.10% identified; _S. marcescens_ was 98.64% identical to 98.82% of the nucleotide sequences in the NCBI GenBank, and _M. cricinelloides_ was 99.49% to 100% identified. The nucleotide sequences that were determined for the five microorganisms helped in the confirmation of their identities. We obtained a sufficient definition of the species within the genera _Bacillus_, _Serratia_, and _Mucor_ and our results agreed with those of [56], who proposed describing the classification of the species in the genus _Diaporthe_ based on morphological, cultural, and DNA sequences. The similarity of the strains to linked identified species suggests that these fungi have not been subjected to varied environmental conditions that would otherwise generate increased genetic variation, which is generally referred to as coordinated evolution [57]. A BLAST search indicated that certain isolates from various places were 100% identifiable, such as in _M. cricinelloides_ (MK559692.1) and _M. cricinelloides_ (MK560184.1). [PERSON] et al. [58] found that 23% of yogurt samples were contaminated with harmful microorganisms. To remove and limit the potential for contamination, it is necessary to identify critical limits with automated control systems [58].