Product number: 7349
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.
- Suspend 51 g of the medium in one liter of purified water.
- Heat with frequent agitation and boil for one minute to completely dissolve the medium.
- Autoclave at 121°C for 15 minutes.
|Product #||Product Description|
|7349A||Tomato Juice Agar, 500 g|
|7349T||Tomato Juice Agar, 5 kg|
|7349C||Tomato Juice Agar, 10 kg|
7349 - Tomato Juice Agar, Product Information Sheet [English] [Portuguese]
7349 - Tomato Juice Agar, Safety Data Sheet [Danish] [Dutch] [English] [EU English] [Finnish] [French] [German] [Hungarian] [Italian] [Spanish, Mexico] [Swedish]
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