Description

Tomato Juice HiVeg™ Medium Base is used for isolation and identification of Lactobacilli encountered in wine. This medium is the modification of the medium devised by Yoshizumi. These Lactobacilli take part in the malolactic fermentation and spoilage. Cycloheximide and sorbic acid act as fungistats, inhibiting the growth of yeasts. Tomato juice acts as a source of carbon, nutrients and proteins. This medium is prepared by replacing animal peptones with vegetable defined peptones to avoid BSE/TSE/GMO risk.