2019/11/01 by Saeed A. Hayek, Rabin Gyawali, Sulaiman O. Aljaloud +2 · 1 citation
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods #Protein Hydrolysis and Bioactive Peptides
paper · pdf · doi:10.1017/s002202991900075x
crossref issued 2019/11/01 · crossref published 2019/11/01 · crossref published-print 2019/11/01 · openalex publication_date 2019/11/01 · crossref published-online 2019/11/14 · crossref created 2019/11/14 · crossref deposited 2020/01/27 · openalex created_date 2025/10/10 · crossref indexed 2026/07/29 · openalex updated_date 2026/08/01
This review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.