Department of Chemical Engineering

University of San Carlos Technological Center

Nasipit, Talamban, Cebu City

CHE EF12
Processes in the Beverage Industry

Written Report on Microbiology of Beverages

Detection Methods and Control of Spoilage Microorganisms

Submitted by
Clarince Joyce L. Doroy

Submitted to
Engr. May V. Tampus
Instructor, CHE EF12

December 17, 2014

Introduction
Microorganisms play an important role in beverage production. Some microorganisms
are used to make beverages while some are the cause of spoilage. Examples of microorganisms
used in beverage production are Acetobacter fabarum, Acetobacter tropicalis and
Gluconacetobacter diazotrophicus are used for coffee production. Aspergillus acidus is used to
make tea. These are just examples for microorganisms in the production of non-alcoholic
beverage. For alcoholic beverages, there is a wide array of microorganisms that are used. For
sake, Aspergillus oryzae and Lactobacillus sakei are used. For cider, Lactobacillus collinoides
and Lactobacillus mali are used. For schochu, Lactobacillus composti, and Lactobacillus
satsumensis. For rum, Lactobacillus mali is also used. For beer and wine there are even more
microorganisms used. Some of these include Cyberlindnera mrakii, Lactobacillus bucheri,
Lactobacillus hilgardii, Lactobacillus mali, and Oenococcus oeni for wine and Saccharomyces
bayanus, Saccharomyces cerevisiae, and Saccharomyces carlsbergensis for beer. The choice of
microorganism to use mainly depends on the desired product characteristics.
While there are microorganisms that are key in beverage production, there are also
microorganisms that cause their spoilage. In non-beer alcoholic beverages, only a few types of
microorganisms are able to cause spoilage because these products are very acidic (pH 2.4-3.5),
are strongly carbonated (2.5-3 vol.), contain high levels of alcohol (up to 8.5 %) and have low
oxygen and high carbon to nitrogen ratio. The most common microorganisms to cause spoilage
in alcoholic beverages are fermentative yeasts and acid-tolerant lactic acid bacteria
(microbiological spoilage and safety risks in non-beer beverages).
These microorganisms include the acid resistant Zygosaccharomyces bailii which grows
in the presence of weak preservatives and alcohols. This microorganism actively pumps acids
and preservatives out of cell therefore making them resistant to preservatives and acid sanitizers.
It is often present in very low numbers which makes them difficult to detect. This microorganism
is also salt resistant up to 20 %. Heat resistant mold in beverage include Paecilomyces variotii
which grows at a minimum water activity of 0.80. This microorganism has the ability to grow at
low oxygen levels. This is a common spoilage mold in beverages such as liquid sweeteners, fruit
concentrate, fruit purees, etc. Paecilomyces variotii can exist in two forms, as Conidia which is
susceptible at 160 F and as Ascospores of B. spectabilis which is very heat resistant.

Spoilage lactic acid bacteria in alcoholic beverages mainly belong to the Lactobacillus
and Pediococcus genera. The Lactobacillus spp. are mostly acidophilic and alcohol-resistant and
can form off-flavors and decrease alcohol yield. Heterofermentative species can produce excess
amounts of acetic acid and bitterness which can destroy the final products flavor. Other lactic
acid bacteria include Lb. collinoides, Lb. diolivorans and Lb. reuteri. While the Pediococcus
bacteris include P. parvulus, P. damnosus, and P. claussenii (microbiological spoilage and safety
risks in non-beer beverages).