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Lactic Acid Bacteria (LAB) can be either beneficial or problematic depending on the product being tested.
In some foods, Lactic Acid Bacteria are intentionally added to create desired characteristics.
In other foods, elevated LAB counts may indicate spoilage, shelf-life limitations, or process control issues.
Understanding the context of the result is critical. Questions manufacturers often ask include:
PBR Laboratories provides Lactic Acid Bacteria testing, food microbiology testing, dairy testing, and shelf-life studies throughout Alberta, Western Canada, and Canada.
Lactic Acid Bacteria are a group of microorganisms that produce lactic acid as they metabolize sugars.
Common groups include:
These organisms are naturally found in many food products and processing environments.
Lactic Acid Bacteria play a major role in:
Production of yogurt, cheese, cultured dairy products, fermented meats, and fermented foods.
Acid production may help inhibit growth of undesirable microorganisms.
LAB can either extend shelf life or contribute to spoilage depending on the product.
LAB influence flavor, aroma, texture, and product stability.
Results are typically reported as:
Examples:
<10 CFU/g
100 CFU/g
10,000 CFU/g
1,000,000 CFU/g
Examples:
<10 CFU/mL
100 CFU/mL
100,000 CFU/mL
Interpretation depends entirely on the product and intended use.
In fermented foods, elevated LAB counts are often expected.
Examples include:
In these products, LAB contribute to:
In non-fermented products, elevated LAB counts may indicate:
One of the most common applications. Examples: Milk | Cheese | Yogurt | Cultured dairy products
Evaluate fermentation performance and consistency.
Investigate spoilage concerns.
Monitor product stability and quality.
Track microbiological changes over time.
The answer depends on the product.
High LAB count may indicate: Expected fermentation activity | Active culture performance | Product consistency
High LAB count may indicate: Spoilage development | Reduced shelf life | Process control concerns
High LAB count may indicate: Product aging | Storage impacts | Shelf-life limitations
Improper storage may accelerate growth.
Sugar content and nutrients influence growth.
Available water supports microbial activity.
Package atmosphere may affect growth rates.
LAB populations may increase throughout shelf life.
Lactic Acid Bacteria are frequently included in shelf-life studies because they may help explain:
Tracking LAB over time helps manufacturers understand how products behave throughout their intended shelf life.
Determine whether elevated LAB are expected.
Compare current results to previous production lots.
Assess product age and storage conditions.
Evaluate production conditions and formulation consistency.
Additional testing may include: Aerobic Plate Count (APC) | Yeast & Mold | Total Coliforms | Water Activity (aw) | Shelf-Life Studies
Aerobic Plate Count (APC): Measures total aerobic microorganisms.
Lactic Acid Bacteria (LAB): Measures a specific group of microorganisms.
Both tests provide useful but different information.
Lactic Acid Bacteria: Often associated with fermentation and acid production.
Yeast & Mold: Often associated with spoilage, visible growth, and shelf-life concerns.
These tests are frequently reviewed together during shelf-life investigations.
False. In fermented products, elevated LAB counts may be expected and desirable.
False. LAB are generally not considered foodborne pathogens.
False. LAB testing is used across many food categories.
False. Results should be reviewed alongside other microbiological and quality parameters.
Lactic Acid Bacteria testing helps manufacturers:
The goal is not simply generating laboratory results.
The value of testing comes from understanding whether LAB activity is beneficial or problematic within the specific product.
PBR Laboratories provides Lactic Acid Bacteria testing, food microbiology testing, dairy testing, shelf-life studies, water activity testing, and food quality testing services throughout Alberta, Western Canada, and Canada.
Contact PBR to discuss microbiological results, fermentation monitoring, shelf-life objectives, product stability concerns, and food quality programs.
Choose PBR – Because Precision Matters, Defining Excellence in Laboratory Services Since 1984.