Detection of harmful yeasts and bacteria in weakly acidic non-alcoholic beverages.
All non-alcoholic drinks with a pH value > 4.3.
Non-alcoholic beverages with a pH value greater than 4.3, e.g. vegetable juices, mixed drinks etc., are considered to be more susceptible to contamination. In addition to the fermentable yeasts, respiratory yeasts, moulds, lactic and acetic acid bacteria, it is also advisable to record the mesophilic and thermophilic bacterial counts (aerobic and anaerobic). These also provide initial indications of possible heat-resistant spore formers such as bacilli and clostridia.
Detection of harmful yeasts and bacteria in weakly acidic non-alcoholic beverages using liquid pre-enrichment and pouring plate
All non-alcoholic drinks with a pH value > 4.3.
Detection of harmful yeasts and bacteria using liquid enrichment and pour plates.
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.
Quantitative detection of harmful yeasts and bacteria in weakly acidic non-alcoholic beverages using the pour-plate method
All non-alcoholic drinks with a pH value > 4.3.
Quantitative detection of harmful yeasts, moulds and bacteria using the pour-plate method.
The method describes the cultivation of microorganisms under anaerobic conditions.
Laboratories in the beverage industry in general and the brewing industry in particular.
In vacuum-proof, special incubation devices (e.g. cylindrical vessels/bags) suitable for holding Petri dishes and culture tubes, anaerobic conditions are created by chemical binding of oxygen or gas exchange.