Article | REF: AG6520 V2

Food liquids - Packagings, conditioning and characteristics

Author: Pierre MILLET

Publication date: July 10, 2015

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8. Food liquids and acid bacteriology

Liquids in the acid bacteriology category have a pH below 4.5. In these products, only very specific, non-pathogenic micro-organisms such as acetic acid bacteria, lactic acid bacteria or yeasts can grow.

  • Importance of pH

    It is generally accepted that at pH levels below 3, yeasts are strongly inhibited, while certain lactobacillus species grow at pH levels close to 3, and leuconostoc growth is still active at pH 2.9 (Box 3).

    Learn more about pH

    By definition, pH is the cologarithm of the hydrogen ion concentration (H + ) of an aqueous solution. We thus define a degree of acidity ranging from 0 to 7 and a degree of alkalinity from 7 to 14 according to the gradation :

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