Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
Links relacionados
- Similares en SciELO
- uBio
Compartir
Revista argentina de microbiología
versión impresa ISSN 0325-7541versión On-line ISSN 1851-7617
Resumen
ANCASI, E. G.; CARRILLO, L. y BENITEZ AHRENDTS, M. R.. Moulds and yeasts in bottled water and soft drinks. Rev. argent. microbiol. [online]. 2006, vol.38, n.2, pp.93-96. ISSN 0325-7541.
Some damaged cartons of soft drinks and carbonated water were analyzed to detect the microorganisms that caused the damage. The contaminants of sugar used in the production of one of the drinks were also studied. The methods of Déak & Beuchat and Pitt & Hocking were used for the identification of yeasts and moulds, respectively. The agents of the spoilage of soft drinks were Debaryomyces hansenii, Debaryomyces polymorphus, Galactomyces geotrichum, Metschnikowia pulcherrima, Mucor circinelloides, Pichia anomala, Pichia jadinii, Pichia subpelliculosa, Rhodotorula glutinis and Zygosaccharomyces bailii. The microorganisms found in sugar were Aspergillus niger, Aspergillus penicilloides, Aspergillus versicolor, Cladosporium sphaerospermum, Mucor racemosus, P. anomala and Rhizopus stolonifer. Paecilomyces fulvus and Penicillium glabrum were observed in carbonated water.
Palabras clave : yeasts; moulds; soft drinks; carbonated water; sugar.