I want to make a probiotic bacterial suspension for application in food. I want to know that Is it MBC dependent or MIC dependent? Does any one know any formula/calculation method to prepare probiotic formulation for industrial application in food?
Probiotic suspensions should be MBC based if you are adding bacterial cells directly and their application in food is mainly meant for probiotic purpose. On the other hand, for food biopreservation, bacteriocin secreted from probiotic bacteria should be used as formulation.