The origin of the contaminating microorganisms has been traced to the soil adhering to the sugarcane stalks and leaves. Upon harvesting, the cut ends of the cane stalks are open to microbial infection originating not only from the soil and surrounding plant matter, but also from the contact with contaminated cane knives. During sugarcane processing most of the microorganisms which infect the cane stalks are washed off into the extracted juice this is an excellent substrate for microorganisms in which they utilize the sucrose for growth with the concomitant excretion of their metabolic products (acids, alcohols and polysaccharides) into the surrounding environment.