Tomato Juice Agar

Cat. no. G119 Tomato Juice Agar, 15x100mm Plate, 18ml 10 plates/bag


Hardy Diagnostics Tomato Juice Agar is recommended f or the cultivation and maintenance of Lactobacillus and other acid-loving bacteria.

This product is not intended to be used for the diagnosis of human disease.


Lactobacilli are long, slender, non-sporeforming, gram-positive rods that are generally facultatively anaerobic, most of which grow well with reduced oxygen tension and increased CO2.(1) Lactobacilli are important microorganisms for the dairy, food, and beverage industry. Microbial spoilage of fruit juice is most commonly due to aciduric organisms such as lactic acid bacteria and yeast.(2) Lactic acid organisms are important to the dairy industry for determining the cause of acid defects in dairy products, as well as in evaluating the lactic starter cultures in cured cheese and cultured milks.(3) Lactobacillus brevis is a contaminating organism in the production of beer that, if present, can be responsible for spoilage.(6) These lactobacilli damage beer by causing turbidity and a poor flavor due to diacetyl, a strongly flavored by-product of their metabolism.(4) Finally, lactobacilli are used by the vegetable food industry for the fermentation of cabbage to sauerkraut.(4)

Hardy Diagnostics Tomato Juice Agar is a nonselective medium for the cultivation of Lactobacilli species, especially Lactobacillus acidophilus , and other acid-loving bacteria. Tomato juice acts as a source of carbon and proteins, while peptone provides a source of nitrogen, amino acids and carbon.


Ingredients per liter of deionized water:*

Tomato Juice Solids 20.0gm
Enzymatic Digest of Casein 10.0gm
Peptonized Milk 10.0gm
Agar 11.0gm

Final pH 5.0 +/- 0.3 at 25ºC.

* Adjusted and/or supplemented as required to meet performance criteria.


Storage: Upon receipt store at 2-8ºC. away from direct light. Media should not be used if there are any signs of deterioration (shrinking, cracking, or discoloration), contamination, or if the expiration date has passed. Product is light and temperature sensitive; protect from light, excessive heat and freezing.



Allow the medium to come to room temperature prior to use. Consult listed references for more information on the correct procedure for use .(1-6)


Examine medium for the presence of microbial growth, noting the types of colonies formed. Pick representative colonies for subculture and further identification.



Standard microbiological supplies and equipment such as loops, swabs, applicator sticks, other culture media, incinerators, and incubators, etc., as well as serological and biochemical reagents, are not provided.


Test Organisms Inoculation Method* Incubation Results
Time Temperature Atmosphere
Lactobacillus acidophilus
ATCC ® 314
A 18-48hrs 35°C CO 2 ** Growth
Weisella paramesentroides
ATCC ® 33313
A 18-48hrs 35°C CO 2 ** Growth

** Atmosphere of incubation is enriched with 5-10% CO2.


Physical Appearance

Tomato Juice Agar should appear opaque, and very light orange-red in color with a slight precipitate.


1. MacFaddin, J.F. Biochemical Tests for Identification of Medical Bacteria,, Lipincott Williams & Wilkins, Philadelphia, PA.

2. APHA Technical Committee on Microbiological Methods for Foods. Compendium of Methods for the Microbiological Examination of Foods, APHA, Washington, D.C.

3. American Public Health Association. Standard Methods for the Examination of Dairy Products, APHA, Washington, D.C.

4. Doyle, Michael P., Beuchat, Larry R., and Montville, Thomas J. 1997. Food Microbiology Fundamentals and Frontiers, 1st ed. American Society for Microbiology, Washington, D.C.

5. Quality Assurance for Commercially Prepared Microbiological Culture Media, M22. Clinical and Laboratory Standards Institute (CLSI - formerly NCCLS), Wayne, PA.

6. Yasui, T., and Yoda, Y. 1997. Imaging of Lactobacillus brevis Single Cells and Microcolonies with a Microscope by an Ultrasensitive Chemiluminescent Enzyme Immunoassay with a Photon-counting Television Camera. Appl. Environ. Microbiol.; 63:4528-4533.

ATCC is a registered trademark of the American Type Culture Collection.