M-BCG YEAST AND MOULD BROTH, MODIFIED

The number of microbes present in beverages depends on the methods of processing and means of preservation. High microbial populations often indicate poor quality in raw material, unsanitary equipments or opportunity for growth in the food at some stage in the process. Heat processed beverages will be free of aciduric microorganism but may yield low numbers of viable spore forming bacteria when cultured on nonselective media. Bacteria cannot grow in the high acid environment and therefore direct microscopic count for yeast, bacteria or moulds may provide a clue to the conditions of sanitization during processing. Heat resistant spores may be present in low numbers. Because of their slow growth and poor competitive ability, yeast and moulds often manifest themselves on or in foods in which the environment is less favourable for bacterial growth.
M-BCG Yeast and Mould Broth, Modified is also recommended for detecting fungi in routine analysis of beverages using membrane filter technique.
The membrane filter pad is saturated with 2.0 to 2.5 ml broth. Place the membrane filter used for filtration of test sample on the saturated pad and incubate at 30-35?C for 48-72 hours.

for the detection of fungi in the routine analysis of beverages