Quantitative detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in non-alcoholic beverage raw material samples.
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the non-alcoholic beverage section.
Detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria using the pour-plate method.
Pour-plate method and microscopy.
Quantitative detection of aerobic, mesophilic and thermophilic bacteria in weakly acidic, non-alcoholic beverages.
All non-alcoholic drinks with a pH value > 4.3.
Detection of aerobic mesophilic and thermophilic bacteria using the pour-plate method.
Quantitative detection of anaerobic, mesophilic and thermophilic bacteria in weakly acidic, non-alcoholic beverages (pH value > 4.3).
All non-alcoholic drinks with a pH value > 4.3.
Detection of anaerobic mesophilic and thermophilic bacteria using the pour-plate method.
Check for microbiological vulnerabilities by detecting bacteria (moderately acid-tolerant bacteria) and yeasts in process water.
Pour-plate method and membrane filtration
Detection of fermentable yeasts and bacteria using the pour-plate method after prior liquid enrichment.
All non-filterable concentrates, bases and syrups.
The sample, which is pre-enriched in the SSL broth, is suspended in the culture medium (OFS agar), incubated and analysed.