Selective detection of lactic acid and/or acetic acid bacteria or of fungi

A method for the detection of lactic acid bacteria and/or acetic acid bacteria in a carbonated or fermented beverage consisting of a lactic acid and/or acetic acid bacterial flora as well as a fungal flora, said method comprising:

• a) applying, to the carbonated or fermented beverage, an antifungal having an antifungal action which is lethal, at a first time limit, on the fungal flora, and an antibiotic action which is non-lethal on the lactic acid and/or acetic acid bacterial flora up to a second time limit;
• b) detecting the microbial flora between the first time limit and the second time limit, during which the lethal antifungal action releases, into the carbonated or fermented beverage, for the first time limit, adenosine triphosphate of fungal origin and in which the microbial flora is detected between the first time limit and the second time limit by:
• i) removing the free adenosine triphosphate from the carbonated or fermented beverage;
• ii) applying to the carbonated or fermented beverage a lysis agent, to release from the carbonated or fermented beverage the adenosine triphosphate of bacterial origin;
• and
• iii) measuring the adenosine triphosphate released wherein the detection of adenosine triphosphate is indicative of the presence of bacteria selected from the group consisting of lactic acid bacteria, acetic bacteria and combinations thereof in said carbonated or fermented beverage.