Rapid evaluation of ergosterol to detect yeast contamination in fruit juices

Abstract Foods and beverages are nutrient-rich systems prone to a rapid development of microorganisms that hamper their long-period storage. Particularly, yeasts strong fermenters fresh processed fruits vegetables; hence, they often accountable for spoilage production off-flavor. This work provides quick easy tool recognize count the juices with ergosterol as distinctive biomarker molds yeasts. Melon juice was reconstituted at natural physical–chemical parameters according legislation, Saccharomyces cerevisiae selected yeast contaminate juice. Chemical enzyme tests were performed on ensure its authentic properties. Ergosterol then evaluated using spectrophotometric method proven against official plate test. The study showed linear consistent results and, therefore, molecule may be indicated testing in contaminated beverages, replacing common time-consuming analysis.