A method for detecting lactic acid and/or acetic acid bacteria in a food-processing matrix comprising a microbial flora (the microbial flora comprising a lactic acid and/or acetic acid bacterial flora) and a fungal flora, the bacterial flora containing an adenosine triphosphate of bacterial origin, the fungal flora containing an adenosine triphosphate of fungal origin, which comprises the following steps: - applying, to the matrix, 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, at a second time limit after the first time limit, on the bacterial flora, - detecting the microbial flora between the first time limit and the second time limit; in which the lethal antifungal action releases, into the matrix, 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 means of the following steps: - removing t
