Identification of microbial contamination sources in distilled spirits.
作者： Ancuța ROTAR , Cristina Anamaria SEMENIUC , Elena MUDURA , Teodora COLDEA , LAZÄ Carmen
DOI: 10.15835/BUASVMCN-AGR:8788
关键词:
摘要: Due to their high alcohol content, distilled spirits are not susceptible microbial contamination. Because moulds were found in samples of vodka and spirit drinks, the present study was conducted identify sources contamination during manufacturing process. Total bacterial count (TBC), total yeast mould (TYMC) coliform (TCC) determined water from different processing area surfaces, TBC TYMC air areas samples. The source microaeroflora areas.
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