I'm working on a cheese project where we are going to study growth of
non-starter lactic acid bacteria/NSLAB (micro-organisms that gain access to
cheese curd during manufacture and can grow in the cheese during ripening).
Typical NSLAB in the cheeses we are working with are lactobacilli,
lactococci, pediococci and enterococci.
Can someone recommend selective mediums for the different NSLAB I've listet
?
Thanks !
Angelika Florvaag
Researcher
Department of Food Science
