Biology
Un abonnement à JoVE est nécessaire pour afficher ce contenu. Connectez-vous ou commencez votre essai gratuit.
Chapitres
résumé
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.