Brettanomyces Selective Broth

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

QC organisms
Dekkera(Brettanomyces) naardenesis (ATCC 22075)

Z. bailii (ATCC 60483)

P. aeruginosa (ATCC 9721)

Target Microorganisms: Brettanomyces species

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

Incubation Temperature: 30 °C

Incubation Time: 120 hrs

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

2 mL plastic ampoules

Brettanomyces Selective

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