Abstract: The juice extracted from sugarcane preserves the micronutrients of the source, such as vitamins B and C, P, Na, Ca, Fe, K and Mg. In contrast, normally carries a high amount of microorganisms present in the stems, roots and leaves of the plant. In this context, the present work aimed to obtain and study the microbiological profile of pasteurized cane juice after 270 days of storage at room temperature (± 20 ºC) and under refrigeration (± 5 ºC). Four samples of sugarcane juice were prepared: VMR (red cane, refrigerated); VMNR (red, not refrigerated); BRR (white, refrigerated) and BRNR (white, uncooled). All samples were obtained through the following operations: selection; cleaning; sanitation; bleaching; extraction; filtration; heating; packaging; pasteurization; regeneration and storage. Microbiological analyzes for the determination of molds and yeasts and total coliforms and at 45 ºC were conducted in triplicate and according to the methodology described by ICMSF (1998). The values ​​for molds and yeasts and total coliforms were lower than those reported in the literature: 1 x 10 - 6,1 x 103 CFU.mL-1 and 1100 MPU.mL-1, respectively. There was no coliform at 45 °C presence, desirable, according to RDC nº 12/2001 (BRAZIL, 2001). Based on the results obtained, it is believed that the processing performed in this research was efficient in order to comply with current legislation, thus contributing to the industrialization of sugarcane juice.