Introduction Lactic acid bacteria (LAB) are ubiquitous microorganisms that can be beneficial in crop and livestock production. With their long history of use in food preservation by many world cultures (Nordqvist 2004), LAB are generally recognized as safe for human consumption. By producing lactic acid as a fermentation metabolite, these microorganisms prolong storage, preserve nutritive value, and enhance flavors of otherwise perishable foods. LAB are easy to collect and economical to culture, store, and use. This fact sheet addresses frequently asked questions concerning LAB collection, culture, storage, and use in Natural Farming. click the link to learn more. >>>> https://cdn.shopify.com/s/files/1/0506/8629/6244/files/SA-8.pdf?v=1648496945
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Introduction Lactic acid bacteria (LAB) are ubiquitous microorganisms that can be beneficial in crop and livestock production. With their long history of use in food preservation by many world cultures (Nordqvist 2004), LAB are generally recognized as safe for human consumption. By producing lactic acid as a fermentation metabolite, these microorganisms prolong storage, preserve nutritive value, and enhance flavors of otherwise perishable foods. LAB are easy to collect and economical to culture, store, and use. This fact sheet addresses frequently asked questions concerning LAB collection, culture, storage, and use in Natural Farming. click the link to learn more. >>>> https://cdn.shopify.com/s/files/1/0506/8629/6244/files/SA-8.pdf?v=1648496945 
