University of Food Technologies 1 article published in JoVE Biology The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective Raphael D. Ayivi1,2, Asia Edwards1, Deja Carrington1, Alaina Brock1, Albert Krastanov3, Abdulhakim S. Eddin1, Salam A. Ibrahim1 1Department of Food and Nutritional Sciences, North Carolina A&T State University, Greensboro, NC, USA, 2Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, NC, USA, 3Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria The quality control assessment of lactic acid bacteria (LAB) cultures has been confirmed as an effective way to enhance the viability and functionality of LAB strains for fermentation procedures. To buttress this assertion, we developed a protocol that elucidates how LAB cultures are activated and cultivated for fermentation and bioprocessing procedures.
