Food Microbiology needed for characterization and identification of probiotic strains for a fermented food item to verify if all 10 strains of a probiotic blend are still viable.
We have isolated colonies, but need screening identification of only these viable strains. (No shelf life study, no method that identifies non-viable cells, no pathogen testing).
Strains of interest:
L.acidophilus, L.rhamnosus, L.plantarum, L.casei, L.paracasei, L.brevis, L.salivarius, L.gasseri, Bifidobacterium lactis, B.longum.
Other Probiotics testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs include :
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