|Related Categories||All Dairy Media (alphabetical), All Food Control Media (alphabetical), All Solid Media/Agars, Aspergillus, Candida,|
|shelf life||(limited shelf life, expiry date on the label)|
|composition||agar, 15 g/L|
|dextrose, 20 g/L|
|potato extract, 4 g/L|
|final pH||5.6±0.2 (25 °C)|
|suitability||nonselective for Aspergillus|
|nonselective for Candida|
|nonselective for Molds and Yeasts (General Media)|
|nonselective for Penicilliums|
|nonselective for Pichia|
|nonselective for Saccharomyces|
|nonselective for Zygosaccharomyces|
Recommended for the isolation and enumeration of yeasts and molds in dairy products and food.
Studies on contamination of yogurt by yeast1,2; For maintaining the stock culture of Rhodotorula glutinis for the production of extracellular lipase3; Identification of Aspergillus niger from infected onion tissue4
Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.
Analytix 2009, 5, 7.
Keywords: Antibiotics, Enzyme-linked immunosorbent assay, Fermentation, Microbiology, Molecular biology, Polymerase chain reaction, Reproduction, Separation, Vitamins
1. M. Dublin Green, S.N. Ibe J. Food Prot. 50, 193, (1987)
2. R.E. Beever, E.G. Bollard J. Gen. Microbiol. 60, 273, (1970)
3. D. Papaparaskevas et al. Biotechnol. Lett. 14, 397, (1992)
4. A. Behere et al. Enzyme Microb. Technol. 15, 158, (1993)
Calcineurin-responsive zinc finger transcription factor CRZ1 of Botrytis cinerea is required for growth, development, and full virulence on bean plants. Schumacher J Eukaryotic Cell 7(4), 584-601, (2008)
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