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Acid Broth
  • Acid Broth
  • Acid Broth
  • Acid Broth
  • Acid Broth
Acid Broth

Acid Broth

$45.00
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Acid Broth

Low-pH Enrichment Broth for Acid-Tolerant Lactic Acid Bacteria

Catalog Number: AS-1104

Overview

Acid Broth is a non-selective, low-pH liquid culture medium formulated for the isolation, cultivation, and maintenance of acid-tolerant lactic acid bacteria (LAB), including Lactobacillus, Pediococcus, Leuconostoc, Oenococcus, and related genera.

The controlled acidic environment (pH 4.8–5.2) provides natural selectivity by inhibiting Gram-negative bacteria, spore-forming Bacillus, yeasts, and moulds, while supporting vigorous growth of aciduric LAB. Acid Broth is widely used in food microbiology, fermentation research, and probiotic studies.

Key Features & Benefits

  • Low pH selectivity for acid-tolerant microorganisms

  • Supports rapid and dense growth of lactic acid bacteria

  • Inhibits competing bacteria, yeasts, and moulds

  • Widely used in food, beverage, and probiotic research

  • Cost-effective and simple to prepare

Typical Applications

Food & Fermentation Microbiology

  • Isolation of Lactobacillus spp. from:

    • Yogurt

    • Cheese

    • Sauerkraut

    • Sourdough

    • Wine and beer

Enology & Brewing

  • Cultivation of Oenococcus oeni in malolactic fermentation studies

Probiotic & Starter Culture Research

  • Maintenance of acid-tolerant starter and probiotic cultures

  • Evaluation of culture stability under acidic conditions

Research & Development

  • Selective enrichment of LAB from mixed microbial populations

  • Testing acid resistance of bacterial isolates

Principle of the Medium

Acid Broth combines a nutrient-rich base (peptone, yeast extract, glucose) with LAB-specific growth factors (Tween 80, acetate, citrate, manganese) and a controlled acidic pH. This environment suppresses non-acid-tolerant organisms while promoting growth of aciduric lactic acid bacteria, making the medium ideal for selective enrichment and maintenance.

Composition (per litre)

  • Tryptone (Pancreatic Digest of Casein) – 10.0 g

  • Yeast Extract – 5.0 g

  • Glucose – 10.0 g

  • Tween 80 – 1.0 g (≈ 1 mL)

  • Dipotassium Phosphate – 2.0 g

  • Sodium Acetate·3H₂O – 5.0 g

  • Ammonium Citrate – 2.0 g

  • Magnesium Sulfate (MgSO₄·7H₂O) – 0.2 g

  • Manganese Sulfate (MnSO₄·H₂O) – 0.05 g

Final pH: 4.9 ± 0.1 at 25 °C
(Adjusted with lactic acid or HCl after sterilisation)

Preparation

  1. Suspend 35.25 g of basal components in 950–980 mL purified water

  2. Adjust volume to 1 L and mix thoroughly

  3. Dispense into suitable tubes or bottles

  4. Sterilise by autoclaving at 121 °C for 15 minutes

  5. Cool to ≈ 50 °C, then aseptically adjust pH to 4.9 using sterile lactic acid or HCl

  6. Mix gently before use

Alternative method:
Some laboratories autoclave the medium at pH 6.8–7.0 and adjust to pH 4.9 aseptically after cooling.

Incubation

  • Temperature: 30–37 °C

  • Atmosphere: Microaerophilic or anaerobic

  • Typical duration: 24–72 hours

Storage & Shelf Life

  • Dehydrated medium: Store below 30 °C, dry and protected from light

  • Prepared broth: Store at 2–8 °C; use within 4 weeks

Intended Use

For laboratory and research use only.
Not for diagnostic, therapeutic, medical, or food applications.

Quality & Documentation

  • Manufactured under controlled conditions for batch consistency

  • Certificate of Analysis (COA) available

  • SDS available upon request

Customs & Trade Information

HS / AHECC Code: 3821.00.00
Prepared culture media for development or maintenance of microorganisms

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