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. 2011 Apr;77(8):2772–2784. doi: 10.1128/AEM.02547-10

Table 2.

Main differences between the synthetic bakery, brewery, and enology media

Main component Bakery medium Brewery medium Enology medium
Glucose 80 g liter−1 80 g liter−1 220 g liter−1
Assimilable nitrogena 0.4 g liter−1 0.4 g liter−1 0.2 g liter−1
pH 5.5 4.5 3.5
Sorbitol (osmotic pressure) 150 g liter−1 No No
Anaerobic growth factors No No Yes
a

The assimilable nitrogen was available from ammonium sulfate (one-third) and amino acids (two-thirds).