Micro-organisms and beverages

Although there is little evidence of the formation of toxic fermentation products in beverages, the problem of spoilage frequently arises. Because of their utilisation of sugars, yeasts are of most immediate concern. 

Yeasts are classified with the fungi and are unicellular for most of their life-cycle. Together with moulds and bacteria they can bring about a deterioration in flavour, producing taints, off-notes, differences in mouthfeel and so on. Most yeasts can grow with or without oxygen, whereas most bacteria cannot survive in it. Hie majority of yeasts thrive in temperatures between 25 and 27°C some can survive at temperatures over 70°C and others can exist, apparently quite 

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