Abstract
Fruit-flavored soft drinks (pH 3.0) spoiled due to flocculation caused by strains of Acetobacter spp. The floc consisted of bacterial cells attached to cellulose microfibrils. Floc production was inhibited at 4°C; it was not prevented by addition of 200 ppm benzoate, 200 ppm sorbate or 100 ppm sulfur dioxide.
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