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Updated: Jan 25, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Enumeration of Psychrotrophic Bacteria in Raw Milk Inoculated with Lactic Acid Bacteria by the Agar Droplet Method
Claude P Champagne1, Nancy Gardner1
1Saint-Hyacinthe Food Research Centre, Agriculture Canada, 3600 Casavant Blvd, West, Saint-Hyacinthe, Québec, Canada J2S 8E3.
Abstract:
Selected cultures of lactic acid bacteria (LAB) can be added to raw milk with the aim of inhibiting growth of pyschrotrophic bacteria. We compared the standard pour plate method (7°C/10 d) and a rapid surface plate method (18°C/45 h) with the agar droplet method for enumeration of psychrotrophs in raw milks seeded with LAB. The LAB did not interfere with the standard method or the 7°C/5 d agar droplet method, but interfered with the surface plate method. High correlations were obtained between the standard method and the agar droplet method (7°C) in uninoculated raw milk. High correlations were also found when LAB were added, but only when agar droplet plates were read after 4 or 5 d of incubation (7°C); sharp decreases in correlations were observed upon further incubation. Correlations between standard method and agar droplet method (7°C) were influenced by the LAB culture added as well as their level of inoculation. Inoculation levels greater than 106 per mL produced a decrease in correlation.
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