Methods


Total Lactic Acid Bacteria Count
Total Lactic Acid Bacteria Petrifilm (Heterofermentative and Homofermentative)
Heterofermentative Lactic Acid Bacteria MPN (Most Probable Number)*

Method References


US FDA Bacteriological Analytical Manual
Compendium of Methods for the Microbiological Examination of Foods

Sample Size


50g

Estimated Turn Around Time


48 hours

Reporting Unit


Pour: cfu/mL or cfu/g
 
MPN: MPN/g or MPN/mL

Limit of Detection


N/A

Method Description


Pour: Samples are prepared and dilutions made. The samples are then plated on media and incubated based on method specifications. After incubation plates are read and results generated based on countable range.
 
MPN: Samples are prepared and dilutions made in MPN tubes and incubated based on method specifications. MPN tubes are then read and results generated based on number of positive tubes.

Additional Information


Lactic acid bacteria are the most commonly used microorganisms for the fermentation and preservation of foods. However some lactic acid bacteria can cause food spoilage as well.
 
Homofermentative LAB produce lactic acid, which can be responsible for a sour taste. Heterofermentative LAB form compounds commonly associated with spoilage.
 
These procedures enumerate/provide the most probable number (MPN) result to indicate the amount of lactic acid bacteria present in a sample.

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