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Ikona iskalnik Ikona iskalnik
Gumb išči

Institute of dairy science & probiotics

We analyze a variety of products containing probiotic microorganisms (dairy products, tablets, capsules, powders, drinks, food for animals...) and probiotic cultures

The laboratory of Institute of Dairy Science and Probiotics is accredited by Slovenian Accreditation with accreditation number LP-062 in the field of testing (SIST EN ISO/IEC 17025:2017).

Accredited methods are marked with *.

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  • We analyze the presence of the following bacterial groups: lactobacilli*, Lactobacillus acidophilus*, bifidobakterije*, Streptococcus thermophilus*, Enterococcus*, Lactococcus, yeasts (eg. Saccharomyces ssp., Kluyveromyces marxianus...), Bacillus subtilis...
  • We analyze the presence of various bacterial species: Lactobacilli (L. rhamnosus*, L. acidophilus*, L. plantarum*, L. casei/paracasei*, L. reuteri*, L. salivarius*, L. delbrueckii ssp. bulgaricus*, L. gasseri, L. johnsonii, L. fermentum, L. helveticus, Enterococcus faecium*, Bifidobacterium (Bif. animalis ssp. lactis*, Bif. bifidum*, Bif. longum*,Bif. longum ssp. infantis*, Bif. breve), Streptococcus thermophilus*, Lactococcus lactis*, Bacillus subtilis, Kluyveromyces marxianus...
  • We also analyze the presence of individual bacterial strains (eg. LGG, BB12, LA5...) and the stability of the strains by RAPD-PCR analysis.
  • We perform various analyses that are necessary to ensure the safety of bacterial strains: determination of antibiotic susceptibility (E-test or microdilution method), determination of the presence of genes for virulent factors, determination of the activity of various enzymes.
  • We perform the analyses, which are necessary for the description of the strain: description of morphology, fermentation of different substrates, the ability of growth in different conditions, the presence of plasmids, monitoring the stability of the strain with RAPD-PCR analysis, complete genome analysis...
  • We test the functional properties of probiotic strains: antimicrobial activity, the presence of bacteriocins, determination of the viability during passage through the gastro-intestinal tract (survival at low pH, in the presence of bile salts, ...), the ability to adhere to epithelial cells (eg. Caco-2 cells)
  • We analyze the technological properties of probiotic bacterial strains: the ability of growth and survival in milk, dairy products, vegetable drinks, various culture media, pilot production of probiotic dairy products,...

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