Product Code TM 1832
Traditionally used acidified agar method for enumeration of yeasts and moulds in dairy products is now being replaced by antibiotic agar methods. Use of antibiotics rather than acid for suppressing bacteria results in improved recovery of injured (acid-sensitive) fungal cells, better control of bacteria and less interference during counting from precipitated food particles. Yeast Glucose Chloramphenicol Agar is recommended by APHA and the International Dairy Federation. Yeast Glucose Chloramphenicol Agar is a nutrient medium that inhibits the growth of organisms other than yeasts and moulds due to the presence of chloramphenicol.
for isolation, detection and enumeration of yeast and molds