Product Code TM 1034

  • Description

    Osmophilic yeasts usually are the cause of spoilage of high-sugar foods, including jams, honey, concentrated fruit juices, chocolate candy with soft centres etc. Organisms that can grow in high concentrations of organic solute, particularly sugars, are called osmophiles. Yeast are the most common osmophilic microorganisms encountered in non-ionic environments of high osmolality, such as foods containing high concentrations of sugar. Osmophilic Glucose Agar formulated by Pivnick and Gabis is prepared as per APHA and is used for the detection and isolation of osmophilic microorganisms like yeasts, which are most commonly encountered in the food industry. MY in MY-40G Agar stands for malt extract and yeast extract and 40 for the 40% of glucose in the medium, which meets the requirements of the medium.

  • Principle

    for detection and isolation of osmophillic microorganisms from food samples

  • Microorganism

    • Saccharomyces rouxii
  • Industry

    • Food & Beverages
  • Pack Size

    • 500 gm
  • Downloads

Follow Us