Tomato Juice Broth: Principle and Composition

Tomato Juice Broth

Tomato juice broth used in Lactobacilli culture media was first described by Mickle and Breed. Kulp noted the ability of tomato juice to improve the recovery of Lactobacilli which is now recommended for yeast and other aciduric microorganism’s culture.

Composition of Tomato Juice Broth

Ingredients Gms / Litre
Tomato juice 20.000
Dextrose 10.000
Yeast extract 10.000
Dipotassium phosphate 0.500
Monopotassium phosphate 0.500
Magnesium sulphate 0.200
Manganese sulphate 0.010
Ferrous sulphate 0.010
Sodium chloride 0.010
Final pH ( at 25°C) 6.7±0.2

Principle of Tomato Juice Broth

  • Tomato juice is a source of carbon, nutrients and proteins.
  • Yeast extract offers nitrogenous compounds and amino acids that boost the development of spoilage strains.
  • Low pH of the medium promotes the development or growth of lactobacilli while inhibiting that of associated bacteria.
  • The medium is buffered with phosphates.
  • Sulfate of magnesium, sulphate of manganese and ferrous sulphate provide inorganic ions.
  • Sodium chloride retains the osmotic balance of the medium.

Appearance of Tomato Juice Broth before preparation

Cream to yellow homogenous free flowing powder

Tomato Juice broth ideal for yeast culture
Tomato Juice broth ideal for yeast culture

Appearance of Tomato Juice Broth after preparation

Light amber opalescent solution may contain a slight precipitate

Tomato Juice Broth Cultural characteristics

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

Organism Growth
Lactobacillus casei luxuriant
Lactobacillus leichmannii luxuriant
Saccharomyces cerevisiae luxuriant
Saccharomyces uvarum luxuriant

Shelf Life and Storage

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

Where can I buy Tomato Juice Broth

Buy HiMedia M1027-500G Tomato Juice Broth, 500 g by HiMedia Laboratories

Some useful Links

Also read  Acetate differential Agar principle and interpretation of test

Have you used this medium Before? Please drop your review concerning this medium to help other scientist

Reference

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

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About the Author: Arthur Westmann

DEFFE ARTHUR (AMOEBAMANN) is the founder and author of MLTGEEKS and MLTEXPO.He’s from Cameroon and is currently a Final year State Medical Laboratory Technician (MLT MA). Beyond lab works, he’s a passionate internet user with a keen interest in web design and blogging. Furthermore He likes traveling, hanging around with friends and social networking to do in his spare time.

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