Speptococcus thermophilus

Complete range of lactic ferments developed and selected in collaboration with a specialized food producer. The use of known and calibrated strains allows real control of the parameters for all research and development activities carried out by the student.


Storage: -18°C or 4°C.


Put into practice :


- Cultivation, sowing
- Assembly and observation of microscopic preparations
- pH measurement and monitoring
- Measurement of symbiotic effects
- Analysis of pH readings and data processing by spreadsheet
- Selection and improvement of symbiotic mixtures of strains in line with the students' project