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.
Detection of harmful osmophilic and osmophilic-tolerant 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.
Intermediate products such as fruit juice concentrates or sugar syrups indicate a high level of intrinsic microbiological protection due to their usually very low water activity (low Aw value) and high osmotic pressure (high Brix value). This means that predominantly osmophilic and osmotolerant bacteria are to be expected. Only a few can have a harmful effect on the product after re-dilution.
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.
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 NAB area
The microorganisms should be quickly transferred from the lag phase to the log phase by the liquid pre-enrichment and then visualised as a colony in the agar plate.