| Publication Date |
2011 |
| Personal Author |
Juvonen, R.; Virkajarvi, V.; Priha, O.; Laitila, A. |
| Page Count |
119 |
| Abstract |
During the past ten years considerable changes have occurred in the global beverage market. Functional beverages and bottled waters currently constitute the fastest growing sectors. Energy drinks, tooth-friendly beverages, and nonalcoholic malt beverages are also gaining popularity. This literature review aims at providing state-of-the-art knowledge on microbiological spoilage and safety risks in non-beer beverages produced in a brewery environment with special emphasis on functional and specialty products. Many modern beverages have less antimicrobial hurdles compared to traditional carbonated soft drinks due to higher level of nutrients for microbial growth, lower acidity and/or milder carbonation level. Thermal processing and the use of chemical preservatives have also been reduced for the production of more natural products. These changes in the beverage production are expected to lead to increase in the product spoilage rate unless the gap is filled with improvements in hygiene or with other hurdles. The major spoilage microbe types in the modern beverages will probably remain the same as in the traditional products, but the range of species is expected to increase. Previously innocuous LAB and yeasts common in the brewery environment may be able to grow in the more vulnerable products. Bacteria are expected to gain increasing importance in the product spoilage. New emerging spoilers include e.g. acid-tolerant aerobic bacteria (e.g. Alicyclobacillus) in PET-bottled beverages, Asaia spp. in flavoured mineral waters, Propionibacterium cyclohexanicum in juice-rich drinks, and spore-forming bacteria and enterobacteria in mildly acidic drinks. |
| Keywords |
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| Source Agency |
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| NTIS Subject Category |
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| Corporate Authors |
Valtion Teknillinen Tutkimuskeskus, Espoo (Finland). |
| Document Type |
Technical Report |
| NTIS Issue Number |
201209 |
