11 Microbiology of soft drinks and fruit juices

@inproceedings{Wareing201111MO,
  title={11 Microbiology of soft drinks and fruit juices},
  author={P. F. Wareing and R. R. Davenport},
  year={2011}
}
Soft drinks and fruit juices represent an important market within the food industry. The increasing variety of products being released at a bewildering rate has altered the potential for spoilage problems. Soft drinks are generally nutrientpoor media that are spoiled by relatively few organisms – usually yeasts, and a few acid-tolerant bacteria and fungi. Carbonation shifts the spoilage flora to those organisms tolerant of carbon dioxide. Soft drinks enhanced by the addition of low levels of… CONTINUE READING