Tomato Juice Agar, 500 g

Tomato juice was included in media for lactobacilli (1) and was found to be advantageous for its growth, particularly Lactobacillus acidophilus (2). Tomato Juice Agar is a modified formula by Kulp and White (3) recommended for the isolation, cultivation and enumeration of Lactobacilli, especially L. acidophilus from clinical specimens and foodstuffs (4). Tomato juice provides an acid environment and is also a source of carbon, and other essential nutrients. Peptonized milk provides lactose, which acts as the energy source. Casein enzymic hydrolysate provides nitrogenous, carbonaceous compounds, trace elements and other essential growth nutrients. The low pH of medium inhibits many commensal bacteria and encourages growth of Lactobacilli . 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. References: 1.Mickle F. L. and Breed R. S., 1925, Technical Bulletin 110, N.Y. State Agriculture Exp. Station, Geneva, N.Y. 2.Kulp W. L., 1927, Science 66:512. 3.Kulp W. L. and White V., 1932, Science 76:17. 4.MacFaddin J. F., 1985, Media for Isolation-Cultivation-Identification-Maintenance of Medical Bacteria, Vol. 1, Williams & Wilkins, Baltimore, Md.