The aim of this study was to identify and characterize the microorganism responsible for a case of industrial spoilage in a soft drink factory. About 500000 bottles of an orange‐based soft drink were fermented by a Saccharomyces cerevisiae strain in spite of the addition of sodium benzoate. A similar soft drink, which differed mainly for its flavoring component, was not spoiled because of the antimicrobial activity of the orange essential oil used in its production.
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Ndagijimana et al. (2004) studied this question.
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