Product Code TM 937

  • Description

    Yeasts are unicellular, eukaryotic, budding cells that are generally round oval or elongate in shape. They multiply principally by the production of blastoconidia (buds). Yeast colonies are moist and creamy or glabrous to membranous in texture and are considered opportunistic pathogens. Moulds are microscopic, plant-like organisms, composed of long filaments called hyphae. Both are widely distributed in soil, water and air. Consequently, unprocessed materials of both plant and animal origin are contaminated with fungi at the time they reach the food manufacturer. The detection and enumeration of viable yeasts and moulds in unprocessed and processed foods is an integral part of total quality management programs, and can be used to monitor the effectiveness of sanitation practices at each step during post-harvest and post-slaughter handling, processing and distribution of foods. YXT Agar Base is formulated as recommended in APHA for detecting yeasts and moulds from foods.

  • Principle

    for detecting yeasts and molds in foods with or without added tetracycline

  • Microorganism

    • Aspergillus brasiliensis
    • Candida albicans
    • Pencillium notatum
    • Saccharomyces cerevisiae
  • Industry

    • NA
  • Regulation

    • NA
  • Pack Size

    • 500 gm
  • Downloads

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