APRY AGAR BASE

Preservation of salads, salad dressing usually depends on the vinegar (acetic acid) or lemon juice present. The microflora causing salad dressings to spoil seems quite restricted. These spoilage organisms come from the ingredients, from manufacturing equipment or from air Yeast Zygosaccharomyces has a long history of spoilage in the food industry. Zygosaccharomyces species is described as osmophilic, suggesting a habitat restricted to high solute environments. Zygosaccharomyces is extraordinarily resistant to common preservatives used in juices, concentrates and wine. Addition of acetic acid and potassium sorbate allows the growth of acid resistant yeasts.

for detection and isolation of acid resistant yeasts, Zygosaccharomyces bacillii and Zygosaccharomyces rouxii in food products