Identifying a bacterial strain in a dairy product requires several days of analysis, sometimes complex. The LIAL laboratory in Rioz, which is responsible for 5 million analyses in the northeastern quarter of France, is developing a new technology.
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Identifying a bacterial strain in a dairy product requires several days of analysis, sometimes complex. The LIAL laboratory in Rioz, which is responsible for 5 million analyses in the northeastern quarter of France, is developing a new technology.