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.

饮料中的各种微生物均以污染物的形式存在，但在酸性和低氧条件下几乎不会发展。值得注意的是，酵母是果汁和饮料中果汁和饮料中存在的主要微生物群。由于微生物的发展和次级代谢产物的产生，例如污染化合物，二氧化碳和腐败变质，饮料得以鉴定。酵母和霉菌被认为是导致变质的重要微生物。水果和果汁变质的主要原因是由于真菌和酵母菌造成的污染，有时昆虫可能造成损害。糖和糖浓缩物通常会被渗透酵母（例如Z. rouxii）污染。这篇综述主要着眼于软饮料和饮料的变质类型及其控制措施。