Primarily a concern in the dairy industry, Lactobacillus species are among the thermoduric bacteria that are in the initial microflora of freshly pasteurized milk. This organism is also frequently used as a starter culture for products such as yogurt and cheese.
50g minimum sample is recommended. Environmental surface samples can also be analyzed.
EMSL Test Code: F124
Sample retention time – 30 days, unless highly perishable