BY INDUSTRY · FOOD AND BEVERAGE TESTING
Lactic acid bacteria count: fermented dairy, kimchi, and probiotic products
The basis for labelled viable counts
THE SITUATION AND THE PAIN POINTS
Viable counts are central to labelling and QC of probiotic products and fermented foods. Results depend on the medium, incubation, and anaerobic conditions, and must be consistent batch to batch.
OUR APPROACH
MRS Agar (including the food-grade Halal version), M17 Agar, and Lactobacillus selective media, chosen by species and product; every batch verified with control strains.
- MRS and M17 cover lactobacilli and lactococci
- Food-grade Halal version usable directly in Halal product QC
Recommended products
Listed automatically from product tags; open a product to add it to a quote request.
Frequently asked questions
01Can bifidobacteria and lactobacilli be counted together?
Both grow on MRS and cannot be distinguished; use a dedicated selective medium when bifidobacteria must be counted separately.
Related applications
Fill media for beverage and food pipeline cleaning verificationAfter CIP, confirm with liquid media that the line is actually cleanRead moreTotal plate countRoutine QC of food, drinking water, and environmental samplesRead moreColiform and Enterobacteriaceae testingEnumeration and confirmation of hygiene indicator organismsRead more