jjh wrote in message <85jd5v$ss5$1 at f2nntp3.channeli.net>...
>I am working at food company
>>The major problem of fermented food is yeast # of product.
>>Is there any effective anti-yeast agent(Natural base)?
Yeasts aren't easy to eliminate from many products because they grow over a
wide range of pH, don't require many nutrients and tend to dominate many
microbial populations. But sometimes there ARE answers!
There are some preservatives- and some MIGHT be considered natural- organic
acids etc. but they obviously aren't appropriate for all foods.
What kind of product?
What kind of yeast?