M-BCG YEAST AND MOLD AGAR

The microbiology of beverages will vary greatly depending upon the method of processing and the means of preservation. High microbial populations often indicate poor quality in raw material, unsanitary equipments or opportunity for growth in the food at some stage in the process. Heat processed beverages will be free of aciduric microorganism but may yield low numbers of viable spore forming bacteria when cultured on non-selective media. Bacteria cannot grow in the high acid environment and therefore direct microscopic count for yeast, bacteria or moulds may provide a clue to the conditions of sanitization during processing. Heat resistant spores may be present in low numbers. Because of their slow growth and poor competitive ability, yeast and moulds often manifest themselves on or in foods in which the environment is less favourable for bacterial growth.
M-BCG (Bromocresol Green) Yeast and Mould Agar is used for the detection of fungi in routine analysis of beverages using membrane filter technique.

for the detection of fungi in routine analysis of beverages using membrane ?lter techinque