YGC/Agar 355-5489
(Yeast - Glucose - Chloramphenicol) 356-4104
PRECAUTIONS
- Avoid prolonged heating during melting. KEY WORDS
- The medium may look frothy after gelification YGC / Yeasts / Molds / Food products /
in bottles. It nevertheless keeps all its Enumeration / Chloramphenicol / Medium.
qualities as through its appearance is
changed by melting and shaking. BIBLIOGRAPHY
- The time lapse between the end of • SAINCLIVER M. - ROBLOT A.M. (1966):
preparation of the stock solution (or the 10-1 Choix d’un milieu de culture pour le
dilution in the case of a solid product) and the dénombrement des levures et moisissures
moment when the dilutions come into contact dans le beurre. Annales de l’Institut Pasteur.
with the culture medium must not exceed 15 17: 181.
minutes.
- The Petri dishes should be handled with care • MOSSEL D.A.A. - VISSER M. - MENGERINK
in order to avoid the dispersion of mold W.H.J. (1962): A comparison of media for the
spores. enumeration of molds and yeasts in food and
- Comply with Good Laboratory Practice. beverages. 2ab. Pract. 11:109-112.
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