Lactobacillus bulgaricus (very acidifying; Lot of 2 x 3 g)

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

Storage: -18°C or 4°C

Practical applications:
- Culturing, inoculation
- Preparation and observation of microscopic slides
- Measurement and monitoring of pH
- Assessment of symbiotic effects
- Analysis of pH readings and data processing using a spreadsheet
- Selection and improvement of symbiotic strain mixtures in line with the students' project