Skip to the beginning of the images gallery

Tomato Juice HiVeg™ Medium Base

0 Review

As low as ₹7,263.00

Availability: In stock

Only %1 left

SKU:

MV829

Used for isolation and identification of Lactobacilli encountered in wine.

Description

Intended Use

Tomato Juice HiVeg Medium Base is recommended for isolation and identification of Lactobacilli encountered in wine.

Composition

Ingredients	Grams/Litre
HiVeg special peptone	5.0
Yeast extract	5.0
Dextrose	10.0
Monopotassium phosphate	0.5
Potassium chloride	0.125
Calcium chloride	0.125
Sodium chloride	0.125
Magnesium sulphate	0.125
Manganese sulphate	0.03
Bromo cresol green	0.03
Tomato juice solids, from	150.0
Agar	15.0

Final pH (at 25°C) 5.0 ± 0.2

** Formula adjusted, standardized to suit performance parameters.

Product Profile

Vegetable based (Code MV)	Animal based (Code M)
MV829	M829
HiVeg special peptone	Peptone special

Recommended for : Isolation and identification of Lactobacilli encountered in wine.

Reconstitution : 40.0 g/l

Quantity on preparation (500g) : 12.5 L

pH (25°C) : 5.0 ± 0.2

Supplement : Lactobacilli Supplement (FD098) or Sorbic acid

Sterilization : 121°C / 15 minutes

Storage : Dry Medium and Prepared Medium 2 - 8°C.

Directions

Suspend 20 grams in 500 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Aseptically add 1 vial of Lactobacilli Supplement (FD098) or Sorbic acid (1.2g/l). Mix well before pouring.

Principle and Interpretation

Tomato Juice HiVeg Medium Base is prepared by using vegetable peptones in place of animal based peptones which are free from BSE/TSE risks. Tomato Juice HiVeg Medium Base is the modification of the medium devised by Yoshizumi (1), which is widely used for isolation of slow growing Lactobacilli from wines which take part in the malolactic fermentation and spoilage. Kulp (3) observed the improved growth of Lactobacilllus in the medium containing tomato juice. Tomato juice acts as a source of carbon, protein and nutrients. HiVeg special peptone and yeast extract provide nitrogenous compounds and amino acids which stimulate the growth of spoilage strains (1). Low pH of the medium encourages growth of Lactobacilli while inhibiting the growth of accompanying bacteria. Bromo cresol green acts as an inhibitory dye. Cycloheximide and sorbic acid act as fungistats inhibiting the growth of yeasts (2). Monopotassium phosphate buffers the medium well. Magnesium sulphate, manganese sulphate and potassium chloride provide inorganic ions. Sodium chloride maintains ionic balance.

Quality Control

Appearance of powder
Light yellow coloured, may have slightly greenish tinge, homogeneous, free flowing powder.

Gelling
Firm, comparable with 1.5% Agar gel.

Colour and Clarity
Bluish green, clear to slightly opalascent gel forms in petri plates

Reaction
Reaction of 4.0% w/v aqueous solution is pH 5.0 ± 0.2 at 25°C.

Cultural Response
Cultural characteristics observed on addition of one vial of Lactobacilli Supplement, (FD098)/ Sorbic acid on incubation at 35-37°C for 18 - 48 hours.

Organisms (ATCC)	Inoculum (CFU)	Growth	Recovery
Lactobacillus bulgaricus (11842)	10²x10³	luxuriant	>70%
Lactobacillus casei (7469)	10²x10³	luxuriant	>70%

Product Information

More Information
Product Name	Tomato Juice HiVeg™ Medium Base
SKU	MV829
Product Type	HiVeg™
Physical Form	Powder
Origin	Animal Free (Veg)
Packaging type	HDPE
References	1. Alcamo I. E., 2001, Fundamentals of Microbiology, 6th Ed., Jones and Bartlett Publishers2.Mickle and Breed, 1925, Technical Bulletin 110, NY State Agricultural Exp. Station.3.Carr J. G., Cutting C. V. and Whiting G. C., (Eds.), 1975, Lactic Acid Bacteria and Food, Academic Press London, UK,pp. 87-102.4.Kulp J. W. L., 1927, Science 66:512.5.Chalfan Y., Goldberry I. and Moteles R. I.,1977, J. Food Sci., Vol. 42.p: 939.6.MacFaddin J. F., 1985, Media for Isolation-Cultivation-Identification- Maintenance of Medical Bacteria, Vol. 1, Williams& Wilkins, Baltimore, Md.
Customized Product Available	No