Susceptibility of new beverage products - avoiding microbiological problemsNew = susceptible?
Important selective characteristics, such as a low pH value and a high CO2 content, largely protect alcohol-free beverages from microbial spoilage. However, due to the omnipresent conidiospores moulds (particularly Penicillium spp.), non-sparkling beverages require pasteurisation under gentle conditions (Fig. 2).
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