Cultivation and Isolation of Lactic Acid Bacteria: Selective plating of Lactobacillus, Pediococcus, Leuconostoc, and Lactococcus from dairy, fermented foods, and probiotic products.

Enumeration (CFU Counting): Quantification of lactic acid bacteria in food and beverage quality control, including yogurt, cheese, sour beer, and wine.

Starter Culture Management: Streaking, isolation of single colonies, and routine propagation of LAB starter cultures.

Probiotic Quality Control: Verification of viable counts and purity of probiotic strains (e.g., Lactobacillus spp.).

Contamination Screening: Detection of LAB contaminants in brewing, winemaking, and bioprocessing workflows.

Strain Purification and Maintenance: Colony purification and short-term storage of LAB on plates.

Antimicrobial Susceptibility Testing: Disc diffusion or spot assays for LAB on a supportive medium.

Fermentation and Microbiome Research: Selective recovery of LAB from complex samples for downstream analysis.

Anaerobic/Microaerophilic Cultivation: Growth of LAB under reduced oxygen conditions using CO2 or anaerobic jars.