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.
Check for microbiological vulnerabilities by detecting bacteria (moderately acid-tolerant bacteria) and yeasts in process water.
Pour-plate method and membrane filtration
Two-stage enrichment for the detection of harmful yeasts and bacteria in cloudy, non-alcoholic beverages using liquid pre-enrichment and pouring plate
All cloudy, non-filterable, non-alcoholic drinks with a pH value < 4.3.
Detection of harmful yeasts and bacteria using liquid enrichment and pouring plate.
Quantitative detection of harmful yeasts and bacteria in clear, non-alcoholic beverages.
All clear non-alcoholic drinks with a pH value < 4.3.
Detection of harmful yeasts and bacteria using the pour-plate method.