Product Code TM 1002

  • Description

    Lactic streptococci are of critical importance to the dairy fermentation industry because these bacteria supply the lactic acid for the curd production and their metabolic products impart characteristic and desirable flavors. Bacteriophages play a vital role as they infect the starter cultures resulting in insufficient acid production. This medium is recommended for the bacteriophage detection.

  • Principle

    for enumeration of bacteriophages active against starter cultures employed in cheese production

  • Microorganism

    • Lactobacillus lactis
    • Streptococcus cremoris
    • Streptococcus thermophilus
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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