When the juice has been treated with our method, the quantity of germs and spores is significantly reduced, remaining its natural taste and colour intact. 

 

Because of the growth of microorganisms, fruit juice can be spoiled. Yeast and molds are common spoilage organisms, such as Saccharomyces Cerevisiae. It is also common for the juice to have Escherichia Coli, Listeria Innocua, Lactobacillus, Leuconostoc, and thermophilic Bacillus.