METHOD OF IMPROVING MICROBIOLOGICAL STABILITY IN A STILL WATER-BASED BEVERAGE AND MICROBIOLOGICALLY SHELF-STABLE STILL WATER-BASED BEVERAGES.

摘要

The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and/or mould growth during their preparation and/or storage.