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.
Detection of harmful yeasts and bacteria by means of membrane filtration and subsequent incubation on OFS agar.
Liquid sugar, filterable concentrates and raw materials.
A defined sample quantity is diluted, membrane-filtered, incubated and analysed.
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.
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.
Product spoilage can be divided into different categories depending on the type of microbiological contamination.
The method describes the harmfulness of microorganisms in beer-based beverages.
The beer-based beverage segment includes beverages with a wide variety of compositions.
Both clear and yeasty beers are used in the mix. The proportion of beer varies between 30 and 90 %. Clear or fruit-flavoured soft drinks are used. Various sweetening components are also used. The pH value of the finished beverage can vary greatly from product to product. These diverse influencing factors have an affect on the microflora, which can negatively impact the respective product.
Table 1 provides an overview of the harmfulness of microorganisms in mixed-beer beverages.