Concentrates of fruit juices because of their increased acidity and sugar concentration, favor the growth of yeasts and of acid- and sugar- tolerant Leuconostoc and Lactobacillus species.
The most commonly reported bacterial genera include Acetobacter, Alicyclobacillus, Bacillus, Gluconobacter, Lactobacillus, Leuconostoc, Zymomonas, and Zymobacter. Among yeasts Pichia, Candida, Saccharomyces, and Rhodotorula are commonly encountered genera responsible for spoilage of juices.
