YEAST GLUCOSE BEEF BROTH

Product Code TM 575

  • Description

    The Lactic Acid Bacteria (LAB) 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 (GRAS) 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, Carnobacterium, Enterococcus, Oenococcus, Teragenococcus, Vagococcus and Weisella.

  • 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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