Product Code TM 316

  • Description

    Lactic acid bacteria found in dairy products are a diverse group consisting primarily of Streptococcus, Lactococcus, Leuconostoc and homofermentative and heterofermentative Lactobacillus species. Testing for lactic acid bacteria in dairy products may be useful for determining the cause of acid defects in products and evaluating lactic starter cultures and thus controlling the quality of curds, cheese, cultured milks etc.
    Elliker Broth, recommended by APHA, is used for culturing Streptococci and lactobacilli in the dairy industry. Elliker, Anderson and Hannesson developed Elliker Broth, which was further modified by McLaughlin.

  • Principle

    for cultivation of Lactobacilli & Streptococci which are important in dairy industry

  • Microorganism

    • Lactobacillus casei
    • Lactobacillus plantarum
    • Lactococcus lactis
    • Streptococcus thermophilus
  • Industry

    • Food & Beverages
  • Pack Size

    • 500 gm
  • Downloads

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