Product Code TM 497

  • Description

    The Lactic Acid Bacteria comprise a clad of gram positve low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria produce lactic acid as the major metabolic endproduct of carbohydrate fermentation. The industrial importance of the LAB is evidenced by their generally regarded safe status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus as well as the more peripheral Aerococcus, Teragenococcus, Vagococcus, and Weisella. Lactococci (formerly Lancefield group N streptococci) are used extensively as starter innocula in dairy fermentations, with humans estimated to consume 1018 lactococci annually. Partly due to their industrial relevance, both Lactococcus lactis subspecies (lactis and cremoris) are widely used as generic LAB models for research. Yeast Glucose Beef Agar is used for the cultivation of lactic Streptococci.

  • Principle

    for cultivation of lactic Streptococci for determining growth characteristics

  • Microorganism

    • Lactobacillus lactis
    • Streptococcus cremoris
    • Streptococcus thermophilus
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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