Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Intended Use
YXT Agar Base with or without added tetracycline is used for detecting yeasts and moulds from foods.
Composition
| Ingredients | Gms / Litre |
|---|---|
| Yeast extract | 4.000 |
| Glucose | 4.000 |
| Malt extract | 10.000 |
| Agar | 15.000 |
Formula adjusted, standardized to suit performance parameters
Directions
Suspend 33 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 50°C and aseptically add filter sterilized tetracycline at a final concentration of 10 mcg/ml of medium. Mix well and pour into sterile Petri plates.
Principle and Interpretation
Yeasts are unicellular, eukaryotic, budding cells that are generally round oval or elongate in shape (1). They multiply principally by the production of blastoconidia (buds) (1). Yeast colonies are moist and creamy or glabrous to membranous in texture and are considered opportunistic pathogens. Moulds are microscopic, plant-like organisms, composed of long filaments called hyphae. Both are widely distributed in soil, water and air. Consequently, unprocessed materials of both plant and animal origin are contaminated with fungi at the time they reach the food manufacturer. The detection and enumeration of viable yeasts and moulds in unprocessed and processed foods is an integral part of total quality management programs, and can be used to monitor the effectiveness of sanitation practices at each step during post-harvest and post-slaughter handling, processing and distribution of foods (2). YXT Agar Base is formulated as recommended in APHA for detecting yeasts and moulds from foods (4). In this medium, yeast extract and malt extract serve as inorganic nitrogen source and a source of other growth factors, while dextrose serves as carbon and energy source. Tetracycline is added for the improved, selective isolation and enumeration of yeasts and moulds from foods (3).
Quality Control
Appearance: Cream to yellow homogeneous free flowing powder
Gelling: Firm, comparable with 1.5% Agar gel.
Colour and Clarity of prepared medium: Yellow coloured opalescent gel with flocculant precipitate forms in Petri plates.
Cultural Response
M957: Cultural characteristics observed after an incubation at 25-30°C for 24-72 hours with added Tetracycline at a final concentration of 10mcg/ml.
| Organism | Inoculum (CFU) | Growth | Recovery |
|---|---|---|---|
| *Aspergillus brasiliensis ATCC 16404 | 50-100 | good-luxuriant | |
| Candida albicans ATCC 10231 | 50-100 | good-luxuriant | >=50% |
| Pencillium notatum ATCC 10108 | 50-100 | good-luxuriant | |
| Saccharomyces cerevisiae ATCC 9763 | 50-100 | good-luxuriant | >=50% |
*Key: formerly known as Aspergillus niger
Storage and Shelf Life
Store below 30°C in tightly closed container and prepared medium at 2-8°C. Use before expiry period on the label.
References
- Murray P. R., Baron J. H., Pfaller M. A., Jorgensen J. H. and Yolken R. H., (Ed.). 2003, Manual of Clinical Microbiology, 8th Ed., American Society for Microbiology, Washington, D.C.
- Corry J. E. L., Curtis G. D. W., and Baird R. M., (Eds.), Culture Media for Food Microbiology, Vol. 34, Progress in Industrial Microbiology, 1995, Elsevier, Amsterdam.
- Cooke, 1954, Antibio. and Chemother., 4:657.
- Speck M. L., (Eds.), 1984, Compendium of Methods for the Microbiological Examination of Foods, 2nd Ed., APHA, Washington, D.C.
| Product Name | YXT Agar Base |
|---|---|
| SKU | M957 |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal Free (Microbial) |
| Packaging type | HDPE |
| References | 1. Murray P. R., Baron J. H., Pfaller M. A., Jorgensen J. H. and Yolken R. H., (Ed.). 2003, Manual of Clinical Microbiology,8th Ed., American Society for Microbiology, Washington, D.C. |
| Customized Product Available | No |
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