The service consists of the plate count of microorganisms (colony-forming units) in specific media from fermented food samples. It is intended for the food industry.
Methodology: Using a homogenate of the food to be analyzed, serial dilutions of the sample are made and plated in specific agar media for the microorganisms of interest: lactic acid bacteria (LAB) in Man, Rogosa, Sharpe medium and yeasts (LE) in Yeast Extract, Glucose, Chloramphenicol medium. The plates are incubated in an oven at 37ºC for LAB and 30ºC for LE. The incubation period is 48 h for LAB and 24 h for LE, after which the microorganisms are counted.
The service is associated with CONICET’s STAN ST2736
Lead professional: Emiliano Salvucci