Non disponible en dehors du Royaume-Uni et de l'Irlande

Analysis Note

Colonies appear small,white, creamy and very convex, almost semi-spherical. A halo can appear around the colony due to acid production

Target Microorganisms: Brettanomyces species

QC organismsD. naardenensis (ATCC 22077 previously Brettanomyces naardenensis)Z. bailii (ATCC 60483)P. aeruginosa (ATCC 9721)

Application

Brettanomyces Selective Broth finds its application in the food and Beverages industry by testing wine and beer for Brettanomyces

Culture Medium

Brettanomyces Selective

General description

Brettanomyces Selective Broth is a medium used for the enrichment of Brettanomyces of wines. Brettanomyces is a genus of yeast capable of growing in high concentrations of alcohol and of fermenting sugars that have not been used by Saccharomyces cerevisiae during fermentation.{20} The presence of Brettanomyces is associated with the appearance of strange wine aromas. Dextrose is the fermentable carbohydrate providing carbon and energy. Peptone and malt extract provide nitrogen, vitamins, minerals and amino acids essential for growth. Yeast extract is source of vitamins, particularly the B-group. Thiamine is a growth factor. Selective agents are added to improve Brettanomyces recovery through the inhibition of common contaminants as Saccharomyces cerevisiae. Colonies appear small, white, creamy and very convex, almost semi-spherical. A halo can appear around the colony due to acid production

Legal Information

MILLIFLEX is a registered trademark of Merck KGaA, Darmstadt, Germany

MICROPRESURE is a registered trademark of Merck KGaA, Darmstadt, Germany

MICROFIL is a registered trademark of Merck KGaA, Darmstadt, Germany

Packaging

50×2 mL in ampoules

2 mL plastic ampoules

Specifications

Incubation Temperature: 30 °C

Incubation Time: 120 hrs