lactic bacteria: medium A1, B2 or C3 with the utilisation method for the strain as indicated by the producer,
aerobic bacteria: Bacto-Agar medium,
yeasts: Malt-Wickerham medium,
mould: Malt-Wickerham or Czapeck medium.
| Yeast extract | 5 g |
| Meat extract | 10 g |
| Trypsic peptone | 15 g |
| Sodium acetate | 5 g |
| Ammonium citrate | 2 g |
| Tween 80 | 1 g |
| Manganous sulphate | 0,05 g |
| Magnesium sulphate | 0,2 g |
| Glucose | 20 g |
| Water to make up | 1 000 ml |
| pH | 5,4 |
| Tomato juice | 250 ml |
| Difco-yeast extract | 5 g |
| Peptone | 5 g |
| L-malic acid | 3 g |
| Tween 80 | 1 drop |
| Manganous sulphate | 0,05 g |
| Magnesium sulphate | 0,2 g |
| Water to make up | 1 000 ml |
| pH | 4,8 |
| Glucose | 5 g |
| Tryptone Difco | 2 g |
| Peptone Difco | 5 g |
| Liver extract | 1 g |
| Tween 80 | 0,05 g |
| Tomato juice diluted 4,2 times filtered with Whatman No 1 | 1 000 ml |
| pH | 5,5 |