Qualitative detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in NAB 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 by means of liquid pre-enrichment.
Brewery yeast culture, pitching and harvest yeast as well as pure yeast.
Thermally extracted yeasts release their cell contents into the surrounding medium (= yeast water), which is then available for bacteria.