Abstract
Bottled soft drinks are a class of nonalcoholic beverage that contain water, nutritive or nonnutritive sweeteners, acids, flavors, colors, emulsifiers, preservatives, and various other compounds that are added for their functional properties. Important spoilage microorganisms in bottled soft drinks are acid-tolerant yeasts and some yeasts can survive and grow under anaerobic conditions. Certain lactic acid bacteria (LAB) can also grow in acidic conditions. Acetic acid bacteria and molds are also aciduric, and they grow only in the presence of dissolved oxygen. When yeasts are responsible for spoilage of bottled soft drinks, sufficient CO2 is produced, and can cause swelling and bursting of the bottle. Microbiological analysis involves counting aerobic bacteria, yeasts and molds, and LAB count. Sanitary conditions of washed bottles analysis and closures can be indicated by aerobic bacteria count, and yeasts and molds count.
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