Tomato Juice Broth

Tomato Juice Broth is used for cultivation of yeasts and other aciduric microorganisms.

Composition**

Final pH (at 25°C): 6.7±0.2

**Formula adjusted, standardized to suit performance parameters

Directions

Suspend 41.23 grams in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense in tubes and sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.

Principle And Interpretation

Mickle and Breed (1) first described the use of tomato juice in the culture media for Lactobacilli. Tomato Juice Broth is recommended for the cultivation of yeast and other aciduric organisms (2) and is based on the formula of Kulp and White for cultivation of yeasts and other aciduric microorganisms (3).

Ability of tomato juice to enhance the recovery of Lactobacilli was observed by Kulp (4).

Tomato juice acts as a source of carbon, nutrients and proteins. Yeast extract provides nitrogenous compounds and amino acids which stimulate the growth of spoilage strains (5). Low pH of the medium encourages growth of Lactobacilli while inhibiting the growth of accompanying bacteria. Phosphates buffer the medium. Magnesium sulphate, manganese sulphate and ferrous sulphate provide inorganic ions. Sodium chloride maintains osmotic balance in the medium.

Quality Control

Appearance: Cream to yellow homogeneous free flowing powder

Colour and Clarity of prepared medium: Light amber coloured opalescent solution may contain slight precipitate.

Reaction: Reaction of 4.12% w/v aqueous solution at 25°C. pH: 6.7±0.2

pH: 6.50-6.90

Cultural Response

M1027: Cultural characteristics observed after an incubation at 35-37°C for 40-48 hours.

Storage and Shelf Life

Store below 30°C in tightly closed container and the prepared medium at 2 - 8°C. Use before expiry date on the label.

Reference

1. Mickle and Breed, 1925, Technical Bulletin 110, NY State Agricultural Exp. Station
2. Atlas R. M., 2004, Handbook of Microbiological Media, Lawrence C. Parks (Ed.), 3rd Edition, CRC Press.
3. Kulp J. W. L. and White V., 1932, Science, 76:17
4. Kulp J. W. L., 1927, Science 66:512.
5. Carr J. G., Cutting C. V. and Whiting G. C., (Eds.), 1975, Lactic Acid Bacteria and Food, Academic Press London, UK, pp. 87-102.