Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages

Abstract

Several cases of consumer complaints to the still soft beverages – fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by microbial cells. The bacteria were isolated and identified as <I>Asaia</I> sp. The identification was confirmed by PCR technique. The sensitivity of bacteria to preservative agents especially to the sodium benzoate, potassium sorbate and dimethyldicarbonate was evaluated in model samples and in the real conditions of the beverage. The minimal inhibitory concentrations were estimated as well as the factors affecting the sensitivity of bacteria. Besides the stabilisation of drinks the general possibilities of decay prevention were considered, the efficiency of cleaning and sanitation procedures were evaluated, including the comparison of various sanitation agents.

Quillaja saponaria Saponins with Potential to Enhance the Effectiveness of Disinfection Processes in the Beverage Industry

“…contamination in soft drinks. However, flowers and fruits from Asia have been suggested as the source [1][2][3][4]. Asaia spp.…”

“…In the soft drinks environment, Asaia spp. are able to grow at pH 3.45, in the presence of sorbate, benzoate, and dimethyldicarbonate at concentrations of 1.5 mmol/L and higher [2]. The resistance of Asaia spp.…”

“…Its removal may require additional forcing media (e.g., hot sodium hydroxide and detergent solutions), and in the case of difficult to access areas (e.g., pipe bends, branches, connections, valves) procedures based on mechanical treatment [2].…”

Asaia lannensis–the spoilage acetic acid bacteria isolated from strawberry-flavored bottled water in Poland

“…Generally low pH and chemical preservatives (e.g. sodium benzoate, velcorin), can help prevent growth of most spoilage microflora, but the earlier reports suggested that some organisms were able to overcome this combination (Battey & Schaffner, 2001;Horsakova et al, 2009;Kregiel, Rygala, & Libudzisz, 2011;Moore, McCalmont, Xu, Millar, & Heaney, 2002;Parish, 2006). Different organoleptic changes of soft drinks are usually caused by acetic acid bacteria (AAB).…”

“…was also described as a producer of water soluble b-(2,6)-fructane (Kato et al, 2007). The extracellular polymeric substances can stimulate biofilm formation on different types of surfaces which are commonly used in food processing (Horsakova et al, 2009;Sedlackova, Cerovsky, Horskava, & Voldrich, 2011).…”