In carbonated drinks, mould and aerobic bacterial growth is very unlikely,

as these organisms are very sensitive to CO2

. Generally, CO2

is required at a minimum of 1.7 volumes (3.3 g/l) and above to inhibit aerobic microorganisms.

For example, most bacteria and moulds show increasing inhibition as CO2

level

increases to 3.0–3.5 volumes (6.5–6.9 g/l). At this upper level, all but yeasts are

normally inhibited.

The recent trend towards the use of polyethylene terephthalate (PET) packaging presents its own
problems. Although most PET containers can be hot filled

at 85°C, some cannot, which means that a hot fill is not possible. The blowing

process can generate a static charge on the bottle, which can allow airborne mould

spores to attach to the bottle. If these are heat‐resistant, they can survive the hot

fill process, growing and causing spoilage over the shelf life of the product.

The solution is to rinse the bottles with sterile air or water prior to filling. PET

containers are also permeable to oxygen (Rodriguez et al., 1992), which allows

the growth of aerobic spoilage agents.

Dans les boissons gazeuses, la croissance de
moisissures et de bactéries aérobies est très peu
probable,
car ces organismes sont très sensibles au CO2
. Généralement, le CO2
est nécessaire à un minimum de 1,7 volumes (3,3
g/l) et plus pour inhiber les micro-organismes
aérobies.
Par exemple, la plupart des bactéries et des
moisissures présentent une inhibition croissante à
mesure que le CO2
niveau
augmente à 3,0–3,5 volumes (6,5–6,9 g/l). A ce
niveau supérieur, toutes sauf les levures sont
normalement inhibée.
La tendance récente à l'utilisation d'emballages en
polyéthylène téréphtalate (PET) présente ses propres
problèmes. Bien que la plupart des contenants en
PET puissent être remplis à chaud
à 85°C, certains ne le peuvent pas, ce qui signifie
qu'un remplissage à chaud n'est pas possible. Le
soufflage
processus peut générer une charge statique sur la
bouteille, ce qui peut permettre la moisissure en
suspension dans l'air
spores à attacher à la bouteille. S'ils sont résistants à
la chaleur, ils peuvent survivre à la chaleur
processus de remplissage, se développant et
provoquant une détérioration pendant la durée de
conservation du produit.
La solution est de rincer les bouteilles avec de l'air
stérile ou de l'eau avant le remplissage. ANIMAL DE
COMPAGNIE
les contenants sont également perméables à l'oxygène
(Rodriguez et al., 1992), ce qui permet
la croissance des agents de détérioration aérobies.
11.7.8 Carbonation (CO2) Carbonation is the process of dissolving carbon dioxide into beverages
under pressure, forming the characteristic taste of sparkling beverages. These include colas, sparkling
fruit drinks, mixers such as tonic or ginger ale, cream sodas, lemonades, and sparkling wines such as
Cava and Champagne. Carbonation is measured in units of volumes bunsen, the CO2 volume, at 0˚C
and atmospheric pressure, dissolved per volume of liquid, or in grams CO2 dissolved per litre (1.96g/l
= 1 vol; Mitchell 1990). Carbonation in soft drinks is typically around 3 vol, ranging from 1.5 vol in
sparkling fruit juices to 5 vol in soda water or bottle-fermented wines (Sand 1976b; Mitchell 1990). It
is not often appreciated that carbonation has a considerable antimicrobial effect (Schmidt 1995;
Monch et al. 1995), particularly at the higher concentrations permitted by increased pressure. The
antimicrobial nature of highly carbonated lowpH soft drinks has enabled successful production of
beverages such as “Codds Wallop” in relatively unhygienic conditions since 1870 (Taylor 1998; de
Thouars 1999). Inhibition is not caused by pressure per se; yeasts are inhibited by pressurized CO2 ,
not by nitrogen (Lumsden et al. 1987). The degree of carbonation required to inhibit the growth of
most yeasts species is of the order of 2 bar, although yeasts can be killed at 30 bar (Schmitthenner
1949; Amerine 1958; Kunkee and Ough 1966; Eyton-Jones 1987; van der Aar et al. 1993). CO2 is also
a weak acid in aqueous solution, with a pKa of 6.3 (Dixon and Kell 1989). Bicarbonate ions
predominate at a pH above 6.3, while at more acidic pH, molecular CO2 is dissolved in solution. The
physiological effects of CO2 at sublethal concentrations may include inhibition of cell division
(Lumsden et al. 1987), inhibition of amino acid uptake (Knatchbull and Slaughter 1987), perturbation
of cytoplasmic buffering (Sigler et al. 1981), induction of sporulation (Ohkuni et al. 1998) and
membrane disruption (Dixon and Kell 1989). An action by CO2 in lowering cytoplasmic pH is also
possible. CO2 is known to cross membranes so fast by diffusion that concentrations rarely differ
across a membrane (Thomas 1995). With a pKa of 6.3 and a near neutral cytoplasmic pH, CO2 would
certainly dissociate into bicarbonate and protons, forcing the cytoplasmic pH down. Recent work on
ultrahigh pressure has shown a substantially greater microbial kill if pressure is applied in the
presence of CO2, for example supercritical CO2 at 200 bar (Spilimbergo et al. 2002). It has been
suggested that the lethality of CO2 at high pressure was probably a double effect due to a decline in
cytoplasmic pH and cytoplasmic membrane modification. The yeasts most resistant to carbonation
are Dekkera anomala, Dekkera naardenensis and Dekkera bruxellensis, Saccharomycodes ludwigii,
Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces pastorianus and Saccharomyces
exiguus (Kunkee and Ough 1966; Reed and Peppler 1973; Ison and Gutteridge 1987; Dixon and Kell
1989; M. Stratford and H. Steels, unpublished data). These yeasts can grow in beverages containing
up to 5–6 vol carbonation. Other moderately carbonation-resistant yeasts include I. orientalis, P.
fluxuum, Candida boidinii, Schizosaccharomyces pombe, T. delbrueckii, Z. bailii, Z. cidri, Z.
microellipsoides and Z. fermentati (Goswell 1986; Ison and Gutteridge 1987; M. Stratford and H.
Steels, unpublished data). Yeasts largely responsible for spoilage of carbonated beverages (some
lightly carbonated) include Dekkera anomala and Dekkera bruxellensis, Z. bailii, T. delbrueckii and
Saccharomyces cerevisiae (Pitt and Richardson 1973; Smith and van Grinsven 1984)