Used as a selective growth medium for the isolation and cultivation of lactic acid bacteria, especially Lactobacillus species. Commonly applied in food microbiology to analyze fermented products like yogurt, cheese, and sauerkraut. Supports the enumeration of lactic acid bacteria in probiotic supplements and dairy cultures. Its composition promotes the growth of fastidious organisms by providing essential nutrients, vitamins, and carbohydrates. Frequently used in research and quality control laboratories to assess microbial content in food, feed, and clinical samples.