Product Code TM 2287
Potato Dextrose media are recommended by APHA and F.D.A. for plate counts of yeasts and moulds in the examination of foods and dairy products. Yeasts are the principle causes of spoilage in confectionaries. Zygosaccharomyces rouxii is identified as a principal cause of spoilage, which grows over a wide range of pH. Z. rouxii is an osmophillic yeast that has been commercially important for the production of soy sauce. Yeast spoilage of chocolate-covered creams is evident by cracking of the coating and leaking of the fondant and syrup. Potato Dextrose Sucrose Agar is formulated as recommended by APHA and used for the isolation and cultivation of Z. rouxii from chocolate syrup.
for the isolation and cultivation of Zygosaccharomyces rouxii from chocolate syrup
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