OXYTETRA GLUCOSE YEAST AGAR BASE (OGYE AGAR BASE)

Acidic media are not completely suitable for counting yeasts and moulds in foods since yeast cells, stressed by heat do not tolerate the acidic conditions necessary to inhibit bacterial contamination. Yeast and moulds growth is often limited by the presence of acid-tolerant bacterial flora. Therefore, it is evident that more active media and different selective agents are needed in order to deal with various kinds of foodstuffs, incubation conditions and types of microorganisms to be studied. Under certain conditions and when testing certain foods like milk and milk products, the use of oxytetracycline alone was not sufficient to obtain reliable yeast and moulds counts. OGYE Agar Base is formulated by Mossel et al for the selective isolation and enumeration of yeast and moulds from foods. They found that addition of Oxytetra selective supplement to a neutral pH medium increased the recovery / count of yeast and moulds as compared to acidified medium.

for selective isolation and enumeration of yeast and molds in food products

Aspergillus niger | Candida albicans | Saccharomyces cerevisiae | Saccharomyces uvarum

Food & Beverages

100 gm | 500 gm