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Lactic Acid Bacteria Quality Control Guide by Maria Cecília Mireski is a document available to read on EtoBox.

What is Lactic Acid Bacteria Quality Control Guide about?

The document discusses the cultivation, growth, and viability of lactic acid bacteria (LAB) from a quality control perspective, emphasizing their importance in dairy fermentation processes. It outlines a standard protocol developed by the Food Microbiology and Biotechnology Laboratory to ensure the viability and functionality of LAB cultures, which is crucial for the production of fermented dairy products. The protocol addresses challenges related to the activation and recovery of LAB strains, ultimately ai

Author

Maria Cecília Mireski

Language

EN