Description
Selective agar for the enumeration of yeasts and moulds in foodstuffs, particularly proteinaceous food
Mode of Action
The neutral pH in combination with chloramphenicol suppresses the growth of most bacteria. Rose bengal, taken up intracellular
by fungi, restricts the size and the spreading of moulds, preventing overgrowth of slow growing species by luxuriant species.
Typical Composition (g/litre)
Mycological peptone 5.0;
glucose 10.0;
potassium dihydrogen phosphate 1.0;
magnesium sulfate 0.5;
Rose Bengal 0.05;
chloramphenicol 0.1;
agar-agar 15.5.
pH 7.2 ± 0.2 at 25 °C.
Preparation
Suspend 32.2 g in 1 liter of demin. water and heat to boiling until completely dissolved. Autoclave the medium at 121 °C for 15min. Cool to approx. 50 °C, mix well and pour plates.
The appearance of the prepared medium is pink to red .
When stored at +2 to +8 °C in the dark, the shelf life of plates is approximately 1 week and in bottles approx. 2 months.
Experimental Procedure
Directly inoculate the agar plates using surface spreading technique with serial dilutions.
Incubate at 22 °C for 5 days in the dark.
Interpretation of Results
Count the number of yeast and moulds per 1 gram of food.
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