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Updated: Oct 18, 2025

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Jian-Ming Liu1, Christian Solem2, Ting Lu3
1School of Biology and Biological Engineering, South China University of Technology, Guangzhou, 510006, Guangdong, China; The National Food Institute, Technical University of Denmark, Kongens Lyngby 2800, Denmark.
Abstract:
Lactic acid bacteria (LAB) are important members in synthetic microbial consortia due to their 'generally recognized as safe' status and diverse metabolic activities. Defined communities with LAB show great potential in elucidating metabolic interactions that drive their assembly and demonstrating power to address sustainability challenges in food, environment, and health.
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