Tomato Juice Agar is used for the cultivation of lactobacilli.
In 1925, Mickle and Breed reported the use of tomato juice in culture media used for cultivating lactobacilli. Kulp investigated tomato juice on bacterial development and found growth of L. acidophilus was enhanced. Tomato Juice Agar, prepared according to Kulp and White's modification, is especially useful in cultivating L. acidophilus from clinical specimens and foodstuffs.
|Tomato Juice Solids||20 g|
|Enzymatic Digest of Casein||10 g|
|Peptonized Milk||10 g|
Final pH: 6.1 ± 0.2 at 25°C
Formula may be adjusted and/or supplemented as required to meet performance specifications.
|Product #||Product Description|
|7349A||Tomato Juice Agar, 500 g|
|7349T||Tomato Juice Agar, 5 kg|