Asaia sp. is a new species of acetic acid bacteria that is very common in nature. Tropical flowers, fruits, and insects in SE Asia constitute their natural environment. According to the literature data, they also occur in Europe, in flavoured mineral waters with natural juices or natural aromas added. Their development causes adverse sensory changes in the products, mainly opacity, sediments, flocks, and changes in smell or colour. Owing to their adhesive properties and the ability to form slime, they also occur as a component of bio-films and are a factor contaminating technological production lines and difficult to remove.
Asaia, AAB, flavoured water, organoleptic faults