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The Cultivation, Growth, and Viability of Lactic Acid Bacteria
 

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Article DOI: 10.3791/63314-v • 04:40 min • June 16th, 2022
June 16th, 2022 •
1,2, 1, 1, 1, 3, 1, 1
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

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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.

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Keywords: Lactic Acid Bacteria Quality Control Fermentation Performance Cell Purity Viability Functionality Glycerol Stock MRS Agar Optical Density Anaerobic Incubation Isolated Colonies Working Cultures
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