Effects of Yeast and Mold Growth on Product Moisture

Hello all,

I am working on a case at my current post where we had some product quality issues with a Lentil Flour Pellet. The product had some areas of discolouration which is assumingly due to yeast/mold. I had some of the discoloured sample isolated and sent for moisture and Y/M testing alongside an unchanged sample (mostly normal colour).

The isolated, discoloured sample did have higher mold counts (60,000 cfu/g) compared to the unchanged sample (12.000 cfu/g), but the moisture was more of a curiosity to me. The moisture of these pellets had dropped from 11.86% at time of manufacture to 9.41% at time of additional testing.

My question is as follows, does a Y/M issue gradually reduce moisture content if moisture increasing is restricted somehow? This product is toted and maintained in a food grade warehouse with low humidity and no dripping water. 

Looking forward to any ideas.

Thank-you and regards,

Gareth

I would have expected the opposite distribution.  Is there a physical factor like lower density/compression that could be giving the spoiled pellets a higher bioavailability or water activity?

It is hard to conclude based on one trial. Also, the difference is not that great. 

What was the timeline of two tests?