Dehydrated culture media
Brettanomyces Agar
For the cultivation of Brettanomyces.
- Cat. No.
- LC-2006
- Category
- Dehydrated culture media
- Format
- 500 g
- Storage
- 2 to 25 °C
- Minimum guaranteed shelf life
- 15 months
- Also available
- Ready-to-use medium, 1 format (LC-4739)
Brettanomyces Agar is a medium used for the cultivation of Brettanomyces of wines.
Key features
Applications
Enrichment of Brettanomyces.
Industry
Alcoholic beverages.
Preparation
44.2 g in one liter of distilled water; boil for 10 minutes, add 16 mL of ethanol, do not autoclave.
Principles and uses
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. The presence of Brettanomyces is associated with the appearance of strange wine aromas due to the production of 4-ethylguaiacol and 4-ethylphenol.
Brettanomyces is also called Dekkera (name given to species with sexual reproduction and therefore formation of spores by meiosis). It is generally found in red wines in barrels or bulk storage, since acids necessary to form some of the indicative aromas are extracted from grape skins, but infections have also been found in Chardonnay and Sauvignon Blanc.
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 a source of vitamins, particularly of the B-group. Thiamine is a growth factor. Selective agents are added to improve Brettanomyces recovery through the inhibition of common contaminants such as Saccharomyces cerevisiae.
Technical specifications
| Solubility | Without residues |
|---|---|
| Appearance | Fine powder |
| Color of the dehydrated medium | Beige |
| Color of the prepared medium | Green-bluish |
| Final pH (25 °C) | 5.3 ± 0.2 |
| Amount per litre | 44.2 g |
| Storage | 2 to 25 °C |
Formula
| Ingredient | g/L |
|---|---|
| Dextrose | 10 |
| Bacteriological agar | 20 |
| Bromocresol green | 0.022 |
| Chloramphenicol | 0.1 |
| Cycloheximide | 0.01 |
| Malt extract | 3 |
| Peptone | 5 |
| Thiamine | 0.02 |
| Yeast extract | 3 |
| Yeast nitrogen base | 3 |
| Coumaric acid | 0.1 |
Typical formula in g/L, adjusted and/or supplemented as required to meet performance criteria.
Preparation and use
Preparation
Suspend 44.2 grams of the medium in one liter of distilled water. Mix well and dissolve by heating with frequent agitation. Boil for 10 minutes. Add 16 mL of ethanol and mix well. Pour into Petri plates. DO NOT AUTOCLAVE.
Instructions for use
Inoculate and incubate at a temperature of 25-30 °C and observe after 7 days.
Quality control
Microbiological test
Incubation conditions: 25-30 °C / 7 days.
| Microorganism | Specification |
|---|---|
| Dekkera anomalaATCC 10562 | Good growth |
| Salmonella typhimuriumATCC 14028 | Inhibited growth |
| Escherichia coliATCC 25922 | Inhibited growth |
| Enterococcus faecalisATCC 29212 | Inhibited growth |
| Dekkera bruxellensisATCC 36234 | Good growth |
| Saccharomyces cerevisiaeATCC 9763 | Inhibited growth |
Bibliography
- Winemaking update. Brettanomyces/Dekkera. Control y detección en bodegas.
- Wine Microbiologists practical application and procedure.
- Silva, P., Cardoso, and H. Gerós. 2004. Studies on the wine spoilage capacity of Brettanomyces/Dekkera spp. Am. J. Enol. Vitic. 55.
What you receive
The product
Shipped under controlled temperature when the product requires it.
Lot certificate
Every lot comes with its certificate.
Tracked shipment
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Frequently asked questions
Can I ask for formats other than those listed?
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