507 School House Rd., Suite 200, Kennett Square, PA 19348, USA
Your enquiry has been submitted
Something problem with the server. Try again.
Streptococcus thermophilus Isolation Agar
Recommended for determining the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt.
Your enquiry has been submitted
Please login to Post an Enquiry.
Streptococcus thermophilus Isolation Agar is recommended for determining the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt. Streptococcus Thermophilus Isolation Agar, recommended by APHA. Symboitic activity and equal population of Streptococcus thermophilus and Lactobacillus bulgaricus is essential for optimum consistency, flavour and odour generation during yoghurt production. Increase in the numbers of either species can lead to defects in the yoghurt characteristics.
| Product Name | Streptococcus thermophilus Isolation Agar |
|---|---|
| SKU | M948 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal |
| Packaging type | HDPE |
| References | 1. Downes F. P. and Ito K., (Eds.), 2001, Compendium of Methods for the Microbiological Examination of Foods, 4th Ed.,APHA, Washington, D.C. |
| Customized Product Available | No |
Write Your Own Review
