Acetic acid bacteria were selectively isolated and enumerated (8) by plating wine
samples on the following medium (per liter): glucose, 10 g;
Casamino Acids (Difco Laboratories),5 g; yeast extract, 5 g;
and tomato juice, 10 ml. Tomato juice (10 ml) was extracted from tomatoes by crushing and was clarified by centrifugation.
The pH was adjusted to 4.5, and the medium was
sterilized at 10 lb. (ca. 4.5 kg) of pressure for 20 min.