[Moulds and yeasts in bottled water and soft drinks].
Some damaged cartons of soft drinks and carbonated water were analyzed to detect the microorganisms that caused the damage. The contaminants of sugar used in the production of one of the drinks were also studied. The methods of Déak & Beuchat and Pitt & Hocking were used for the identification of yeasts and moulds, respectively. The agents of the spoilage of soft drinks were Debaryomyces hansenii, Debaryomyces polymorphus, Galactomyces geotrichum, Metschnikowia pulcherrima, Mucor circinelloides, Pichia anomala, Pichia jadinii, Pichia subpelliculosa, Rhodotorula glutinis and Zygosaccharomyces bailii. The microorganisms found in sugar were Aspergillus niger, Aspergillus penicilloides, Aspergillus versicolor, Cladosporium sphaerospermum, Mucor racemosus, P. anomala and Rhizopus stolonifer. Paecilomyces fulvus and Penicillium glabrum were observed in carbonated water.
Ancasi
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Cátedra de Microbiología Agrícola, Facultad de Ciencias Agrarias, UNJu Alberdi 47, 4600 SS Jujuy, Argentina.
Carrillo
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Benítez Ahrendts
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D001628:Beverages / Q000382:microbiology*; D002253:Carbonated Beverages / Q000382:microbiology; D019422:Dietary Sucrose; D005516:Food Microbiology; D005638:Fruit; D005658:Fungi / Q000302:isolation & purification*; D014867:Water; D015003:Yeasts / Q000302:isolation & purification*
D019422:Dietary Sucrose; D014867:Water