Product Code TM 2379

  • Description

    Wine may also be made from fruit and fruit juices. Mickle and Breed first described the use of tomato juice in the culture media for Lactobacilli. Tomato Juice Medium Base is the modification of the medium devised by Yoshizumi, used for isolation of the slow growing Lactobacilli from wines. These Lactobacilli take part in the malolactic fermentation and spoilage. Ability of tomato juice to enhance the recovery of Lactobacilli was observed by Kulp.

  • Principle

    for isolation and identifcation of Lactobacilli encountered in wine

  • Microorganism

    • Lactobacillus bulgaricus
    • Lactobacillus casei
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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