Microbiological mapping of the production of fruit-based beverages
Fruit-based beverages, such as juices and ciders, are widely consumed due to their nutritional value, but are also susceptible to microbial spoilage, contributing to food waste. This study aimed to investigate the presence and behaviour of spoilage microorganisms along the production lines of two fruit-based beverages: apple cider and a pear fruit drink. Sampling was conducted at various proce
