Invitro Evaluation of Microbial Content in Bottled Soft Drinks, Fruit Flavored Juices and Fruit Juices

The soft drinks, fruit flavoured juices and fruit juices are the fastest growing and rapidly changing areas in the food and drink industry. From high source of energy to no low sugar, functional to long life, carbonated or still, soft drinks and their associative preservative and packaging systems have their own microbiological issues. Many microbes found in soft drinks fruit flavoured juices has environmental or raw material contaminants, but relatively few can grow in the acidic or low oxygenic environment. Spoilage will be seen as the growth and production of metabolic by products, produced by the microorganisms present in that drinks. Most spoilage is caused by yeasts and mold species and some of the spoilage is caused by bacteria. Bacteria that cause spoilage in the soft drinks industry they include Acetobacter, Alicyclobacillus, Bacillus, Clostridium, Gluconobacter, Lactobacillus, Leuconostoc, Saccharobacter, Zymobacter and Zymomonas. Gluconobacter is a commonest bacterial agent of fruits. E.coli, Salmonella, Klebsiella and Vibro have been isolated from soft drinks, fruit flavoured juices and fruit juices. The aim of this study is to evaluate the microbiological load of soft drinks and fruit juices in invitro condition. J. Ishwarya | D. Prema "Invitro Evaluation of Microbial Content in Bottled Soft Drinks, Fruit Flavored Juices and Fruit Juices" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-6 | Issue-4 , June 2022, URL: https://www.ijtsrd.com/papers/ijtsrd50174.pdf Paper URL: https://www.ijtsrd.com/biological-science/microbiology/50174/invitro-evaluation-of-microbial-content-in-bottled-soft-drinks-fruit-flavored-juices-and-fruit-juices/j-ishwarya