Abstract
ABSTRACT: The aim of this study was to identify and characterize the microorganism responsible for a case of industrial spoilage in a soft drink factory. About 500000 bottles of an orange‐based soft drink were fermented by a Saccharomyces cerevisiaestrain in spite of the addition of sodium benzoate. A similar soft drink, which differed mainly for its flavoring component, was not spoiled because of the antimicrobial activity of the orange essential oil used in its production.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
