Product Description
Acetobacter Mannitol Broth – HX-MEDIA
Product Overview
Acetobacter Mannitol Broth is a selective enrichment medium formulated for the cultivation of acetic acid bacteria, particularly Acetobacter. Mannitol Broth serves as the primary carbon source, supporting the growth and metabolic activity of these organisms.
The medium promotes the proliferation of Acetobacter species, which are known for their ability to oxidize alcohols into organic acids, especially the conversion of ethanol into acetic acid. Selective components may be included to inhibit the growth of non-target microorganisms.
It is widely used in fermentation industries, food and beverage production, vinegar manufacturing, and microbiology research laboratories. Acetobacter Mannitol Broth provides efficient enrichment, reliable growth, and consistent performance, making it suitable for routine and industrial microbiological applications.
🔬 Key Features
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Mannitol broth-based formula to support acid production and Acetobacter growth
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Favors acid-tolerant, aerobic acetic acid bacteria
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Clear broth makes it easy to observe turbidity or pellicle formation
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Suitable for industrial QC, research, and academic labs
🎯 Applications
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Enrichment of Acetobacter spp. from vinegar, kombucha, and fermented beverages
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Fermentation research and metabolic studies
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Quality control in vinegar and acetic acid production
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Preparation of starter cultures for downstream plating or analysis
🧪 Composition (Typical)
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Mannitol – 20 g
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Yeast extract – 10 g
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Peptone – 5 g
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Distilled water – 1 L
🛠️ How to Use
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Dissolve and sterilize the dehydrated broth as directed.
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Inoculate your sample (e.g., vinegar, kombucha, fermented products) into the broth.
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Incubate aerobically at 28–30°C.
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Look for turbidity or pellicle formation, indicating Acetobacter growth.
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Use the culture for further analysis or transfer to solid media.
⏳Storage and Shelf Life
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Store dehydrated medium at 2–30°C, dry and sealed
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Prepared broth should be kept at 2–8°C and used promptly
👍 Ideal For
✔ Cultivating Acetobacter
✔ QC in vinegar and fermentation processes
✔ Studies on acetic acid production
✔ Preparing starter cultures for further work
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