Product Code TM 2237

  • Description

    Yeasts and moulds are known to cause various degrees of deterioration and decomposition of foods. They can invade and grow on any type of processed or unprocessed foods and in food mixtures. Several foods borne moulds and possibly yeasts may also be hazardous to human and animal health because of their ability to produce mycotoxin.
    The laboratory diagnosis of fungal infection relies largely on direct as opposed to indirect methods. The use of malt and malt extracts for the propagation of yeasts and moulds is quite common Reddish described a culture medium prepared from malt extract that was a satisfactory substitute for wort. Malt Extract Glucose Peptone Agar is recommended by FDA BAM, 1998 for the detection, isolation and enumeration of yeasts and moulds.

  • Principle

    for isolation and enumeration of yeasts and moulds from food products in accordance with FDA BAM,1998

  • Microorganism

    • Aspergillus brasiliensis
    • Candida albicans
    • Penicillium chrysogenum
    • Penicillium notatum
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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