International Journal of All Research Education & Scientific Methods
An ISO Certified Peer-Reviewed Journal
ISSN: 2455-6211
International Journal of All Research Education & Scientific Methods
An ISO Certified Peer-Reviewed Journal
ISSN: 2455-6211
Posted Date : 02nd Jan, 2026
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Spoilage of Breads by Fungi: A Comprehensive Review
Author Name : Priyanshi Shah, Dr. Felisa Parmar
DOI: https://doi.org/10.56026/IJARESM.2026.1401260082
ABSTRACT Bakery products are an important part of balanced diet. It is a good source of nutrients, such as macronutrients and micronutrients that are essential for human health. Most common products are breads, bun, cupcakes, cookies, pizza base, toasts etc. These products are subject to fungal spoilage. The fungi, Aspergillus spp, Rhizopus spp, Fusarium spp, Mucor spp, Alternaria spp, Tricothecium spp, Sporendonema spp Trichothecium spp and Cladosporium spp. occurs most frequently in the bread sample.
