Abstract
Various microorganisms present in beverages as contaminants, yet few can develop in the presence of acidic and low oxygen conditions. Notably, yeast is the dominant microbe group present in the fruit juices and drinks in the fruit juices and drinks. Due to the microbe development and secondary metabolite production, such as polluting compounds, carbon dioxide, and spoilage, the beverages were identified. Yeast and molds are considered to be a vital microbe that causes deterioration. The primary reason for the deterioration in fruits and fruit juices is because of the contamination caused by fungi and yeast, and sometimes damage may cause by insects. Sugars and sugar concentrates are generally polluted with osmophilic yeasts, for instance, Z. rouxii. This review mainly focuses on the types of spoilages in soft drinks and beverages and their control measures.