Microbiology Lab
Cultivator Phyto Lab aims to serve many food and related industries across India, with its world-class microbiological setup. Our team of experts consisting of postgraduates, scholars, researchers, and doctorates in the field of microbiology together form a strong core microbiological team. The microbiological laboratory deals with the isolation and identification of common indicator organisms and foodborne pathogens in a variety of food matrices, ensuring the quality of raw materials and finished products thereby assuring the safety and quality of the final food product.
Our laboratory is supported by a well-equipped facility which includes updated equipment as listed below:
Test Parameters
|
Total Plate Count |
Total Yeast and Mould Count |
|
Coliform Count |
E. coli |
|
Heat Resistant Mould |
Staphylococcus aureus |
|
Sulphite Reducing Bacteria |
Salmonella |
|
Vibrio cholerae |
Vibrio parahaemolyticus |
|
Listeria monocytogenes |
Shigella |
|
Bacillus cereus |
Faecal streptococci |
|
Pseudomonas aeruginosa |
Enterobacteriaceae |
|
Bile Tolerant Gram-Negative Bacteria Flat sour organisms |
Clostridium perfringens |
NEWS AND BLOGS
Find up to date information, news releases, and corporate publications for Cultivator Phyto Lab customers
Superantigens of Streptococci Cause Streptococcal Toxic Shock Syndrome (STSS)
Be aware of a flesh-eating bacterium waiting on poor-quality of food stuff Toxic shock syndrome (TSS) was first identified in 1978 as a Staphylococcus aureus infection in children, followed by a tampon-related outbreak in 1980, which was further termed as...
You Should Know differences of A1 and A2 Milk Before Purchase
Milk is a mainstay in many people's diets around the world, and it's known for its high nutritional value. However, not all milks are the same. In recent years, there has been an increasing interest in A1 and A2 milk, which differ in their beta-casein proteins. This...
An intelligent adulterant Melamine; a white poison
Melamine is still a silent threat to food safety, posing considerable snags to food regulation in all nations. This seemingly harmless chemical compound, with its white crystalline form, has made its way into the food chain, posing as a protein booster while...