Description
Selective agar for isolating and counting yeasts and moulds in milk and milk products.
This culture medium complies with the recommendations of the International Dairy Federation (Internationaler Milchwirtschaftsverband) (1990), the International Organization for Standardization (ISO), the DIN Norm 10186 for the examination of milk and the German recommendations for food examination acc. to § 35 LMBG.
Mode of Action
The culture medium contains chloramphenicol to suppress accompanying bacterial flora. Unlike other similar culture media, which contain antibiotics (e.g. Oxytetracycline Glucose Yeast Agar), it has the advantage of being fully autoclavable.
Once prepared, it is stable for a long period of time – at least 4 months according to ENGEL (1982).
Typical Composition (g/litre)
Yeast extract 5.0; D(+)glucose 20.0;
chloramphenicol 0.1;
agar-agar 14.9.
Preparation
Suspend 40 g/litre and autoclave (15 min at 121 °C).
pH: 6.6 ± 0.2 at 25 °C.
The plates are clear and yellowish.
Application and Evaluation
The culture medium is usually inoculated using the poured plate method and incubated aerobically for up to 5 days at 25 °C aerobically. The yeast and mould colonies are then counted.
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