Open AccessIdentification of Microbial Contamination Sources in Distilled Spirits
Author(s) -
Ancuţa Mihaela Rotar,
Cristina Anamaria Semeniuc,
Elena Mudura,
Teodora Emilia Coldea,
Carmen Pop
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8788
Subject(s) - contamination , distilled water , food science , environmental science , chemistry , biology , chromatography , ecology
Due to their high alcohol content, distilled spirits are not susceptible to microbial contamination. Because moulds were found in samples of vodka and spirit drinks, the present study was conducted to identify the sources of microbial contamination during the manufacturing process. Total bacterial count (TBC), total yeast and mould count (TYMC) and total coliform count (TCC) were determined in water and from different processing area surfaces, TBC and TYMC in the air of processing areas and TYMC in distilled spirits samples. The source of microbial contamination of distilled spirits was microaeroflora from processing areas.