Used primarily in microbiological testing for the cultivation and enumeration of lactic acid bacteria, especially in dairy and food products. The medium supports the growth of lactobacilli and other acid-producing organisms due to its nutrient-rich composition derived from tomato juice, which provides natural sources of vitamins, amino acids, and organic acids. Commonly used in quality control laboratories to assess microbial load in fermented foods, probiotics, and raw milk. Its modified formulation enhances selectivity and promotes clearer identification of target microorganisms.