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. Lactobacillus confirmation can be performed upon request. The method is dependent on the sample being analyzed.
50g minimum sample is recommended. Environmental surface samples can also be analyzed.
EMSL Test Code: F124
Sample retention time – 30 days, unless highly perishable