BTJABacillus Tomato Juice Agar (food science)
BTJABritish Taiho Jutsu Association (martial arts; est. 1996; UK)
BTJABroadcast Television Journalists Association
References in periodicals archive ?
With use of BTJA, this lack of pH elevation was always repeated.
Cadaverine was added aseptically at levels of 0, 40, 80, and 120 mM to the sterilized BTJA medium.
The effect of cadaverine as a potential inhibitor was also observed on growth of isolates in BTJA.
These acidic products were added to bring PBB (Table 3) and BTJA to pH 4.
Desired colonies were those that grew on BTJA and produced zones of purple in the yellow, acidified medium.
Comparative Growth of Isolates in Acidified PBB and BTJA
All cultures were grown aerobically on trypticase soy agar slants (TSA) (BBL Microbiology Systems, Cockeysville, MD) or BTJA at 44[degrees]C.
Moreover, the ability of isolates to proliferate in BTJA suggests that our isolates may be able to grow at the same pH as in ripe or overripe tomatoes that have relatively high digested carbohydrate content.
In a quality-control laboratory, BTJA could be used to identify survivors of inadequately canned foods for aerobic or anaerobic plate count as a MPN procedure due to its acid-base indicator and selectivity spore-formers of interest in food quality monitoring and research.
Therefore, the Rice and Pederson study supports the results of the present study in which tomato juice can be used as an acidulant in BTJA, with no inhibitors for aciduric spore-former Bacillus strains at pH 4.