Dehydrated culture media
Brettanomyces Selective Broth
For the enrichment of Brettanomyces in wines.
- Cat. No.
- LC-2005
- Category
- Dehydrated culture media
- Format
- 500 g
- Storage
- 2 to 25 °C
- Minimum guaranteed shelf life
- 15 months
Brettanomyces Selective Broth is a medium used for the enrichment of Brettanomyces of wines.
Key features
Applications
Selective enrichment of Brettanomyces.
Industry
Alcoholic beverages, fermentation.
Preparation
21.3 g in one liter of distilled water; boil for one minute, dispense and boil for 10 minutes, 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.
Brettanomyces is also called Dekkera (name given to species with sexual reproduction and therefore formation of spores by meiosis). Brettanomyces 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. Brettanomyces contaminations 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 | Amber |
| Final pH (25 °C) | 5.3 ± 0.2 |
| Amount per litre | 21.3 g |
| Storage | 2 to 25 °C |
Formula
| Ingredient | g/L |
|---|---|
| Dextrose | 10 |
| Chloramphenicol | 0.1 |
| Cycloheximide | 0.1 |
| Gentamicin | 0.05 |
| Malt extract | 3 |
| Peptone | 5 |
| Thiamine | 0.01 |
| Yeast extract | 3 |
Preparation and use
Preparation
Suspend 21.3 grams of the medium in one liter of distilled water. Mix well and dissolve by heating with frequent agitation. Boil for one minute until complete dissolution. Dispense into appropriate containers and boil for 10 minutes. 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 | Inhibition |
| Escherichia coliATCC 25922 | Inhibition |
| Enterococcus faecalisATCC 29212 | Inhibition |
| Dekkera bruxellensisATCC 36234 | Good growth |
| Saccharomyces cerevisiaeATCC 9763 | Inhibition |
Bibliography
- Winemaking update. Brettanomyces/Dekkera. Control y detección en bodegas.
- Wine Microbiologists practical application and procedure.
What you receive
The product
Shipped under controlled temperature when the product requires it.
Lot certificate
Every lot comes with its certificate.
Tracked shipment
Follow your shipment live, from our warehouse to your lab.
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Frequently asked questions
Can I ask for formats other than those listed?
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