- Identification of microorganisms, determination of germ number (aerobic, anaerobic and microaerophilic bacteria and fungi).
- Determination of sensitivity of microbes against antimicrobial agents (antibiotics, fungicides).
- Digestibility tests in artificial gastrointestinal model.
- Determination of heat sensitivity of microorganisms, optimization of heat treatment programs.
- Survey of personal and technological hygiene.
- Characterization and identification of risk sources in the food industry.
- Determination of shelf-life of food products.
- Survey of stress tolerance of Lactobacillus strains under various conditions.
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