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Microbiological contamination profile in soft drinks.

Marselle M N Silva1, Verônica L Holanda2, Karen S Pereira2

  • 1Instituto de Química, UFRJ, Av. Athos da Silveira Ramos, 149, Bloco A-Cidade Universitária, Rio de Janeiro, RJ, 21044-020, Brazil. marselle@eq.ufrj.br.

Archives of Microbiology
|February 26, 2022
PubMed
Summary
This summary is machine-generated.

Microbiological spoilage in soft drinks is common due to their composition. This study identified various bacteria and fungi, including Zygosaccharomyces bisporus, indicating potential raw material contamination and process control failures in beverage production.

Keywords:
Food industryFood safetyMALDI-TOFNon-alcoholic beveragesSoft drinksSpoilage

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Area of Science:

  • Food Microbiology
  • Industrial Microbiology
  • Beverage Science

Background:

  • Soft drinks provide a favorable environment for microbial growth due to low pH, water activity, and nutrient content.
  • Current spoilage detection methods (off-flavor, clouding, package stuffing) are often reactive, impacting brand reputation.
  • Microbial contamination in beverages poses a significant challenge to product quality and shelf-life.

Purpose of the Study:

  • To conduct microbiological analyses of non-alcoholic beverages from Brazilian and Bolivian brands.
  • To identify microorganisms responsible for spoilage in soft drinks.
  • To investigate the potential sources of contamination and implications for process control.

Main Methods:

  • Microbiological analyses of non-alcoholic beverages.
  • Isolation and identification of bacteria and fungi using MALDI-TOF mass spectrometry.
  • Microscopic identification of filamentous fungi using established keys.

Main Results:

  • Isolated various microorganisms including Gram-positive and Gram-negative bacteria, yeasts, and filamentous fungi.
  • Identified Zygosaccharomyces bisporus in stuffed products and Gluconacetobacter liquefaciens and Brevibacillus agri in non-deteriorated packages.
  • Identified Aspergillus flavus, Penicillium citrinum, Paecilomyces niveus, and Paecilomyces variotii in products with visible fungal growth.

Conclusions:

  • The identified microorganisms primarily originate from soil and water, suggesting inadequate raw material sanitization.
  • Findings indicate a lack of robust process control in the soft drink manufacturing.
  • Effective microbial control strategies are crucial to prevent spoilage and maintain product integrity.