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The Cultivation, Growth, and Viability of Lactic Acid Bacteria
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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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Summary
Automatic Translation

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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Cultivation Growth Viability Lactic Acid Bacteria Quality Control Protocol Purity Check Fermentation Performance Consistency Of Yield Technique Cell Purity Viability Functionality User-friendly Basic Equipment Technical Requirements Graduate Research Assistant Glycerol Stock LAB Strains Centrifuge Tubes Minus 80 Degree Celsius Ultralow Freezer Disinfect Vortex MRS Test Tubes Anaerobically Incubate Overnight Growth Culture
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