LACTIC ACID BACTERIA AS SPOILAGE ORGANISMS OF FRUIT JUICE PRODUCTS

SUMMARY: The spoilage of wines and ciders by lactic acid bacteria is described. The pioneering work on wine bacteriology at the turn of the century is discussed in addition to modern work carried out in Australia and the U.S.A. Similarly, past and present work on the spoilage of ciders by lactic acid bacteria is discussed, special reference being made to their activity against malic acid as well as chlorogenic acid and its derivatives.