Yeast Glucose Chloramphenicol Agar is supplied by Micromaster. It is available in the form of a light yellow to greenish yellow homogeneous free flowing powder which has a pH in the range of 6.4 to 6.8. It is advisable to store this product between 15-25C.

Quantity provided: 500 g/pack

Yeast Glucose Chloramphenicol Agar is a selective agar recommended for enumerating yeasts and moulds in milk and milk products. Acidified agar methods which were traditionally used for enumeration of yeasts and moulds in dairy products, has now been replaced by antibiotic agar methods. Use of antibiotics rather than acid for suppressing bacteria results in improved recovery of injured (acid-sensitive) fungal cells, better control of bacteria and less interference during counting from precipitated food particles. Yeast Glucose Chloramphenicol Agar is recommended by APHA and the International Dairy Federation. Yeast Glucose Chloramphenicol Agar is a nutrient medium that inhibits the growth of organisms other than yeasts and moulds due to the presence of chloramphenicol. Yeast extract provides basic nutrients essential for growth. Glucose is a carbon and energy source. Chloramphenicol inhibits bacterial growth. After incubation at 25C, colonies are counted and yeast colonies are distinguished from moulds by colony morphology.