Changes in unpreserved product. Which microorganisms are are responsible for these changes.
I did make some sample lotions about two months ago without adding preservative or chelating agent or adjusting pH. pH was 6-7. I even added fresh ginger juice in them instead of water to accelerate contamination. The Purpose was just to see what will happen if a product get very heavily contaminated and what changes will happen. These changes happened. In some less and in some samples more.
1. The color of product turned darker2. Visible extra things grow there that i dont know it was yeast or mold.
3. The smell turned pretty bad.
4. The bottles got sucked inside. I mean the bottles were PET plastic, no pressure when filled and capped but after about some time it got squeezed inside. Although bottles were completely sealed impossible for air to come in or out. When i opened the bottle it sucked air and expanded again to it’s original form.
My question iswhich microorganisms are responsible for these 4 changes?
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