YGC (Yeast Glucose Chloramphenicol) Agar
YGC (Yeast Glucose Chloramphenicol) Agar medium used for the enumeration of yeasts and molds in the analysis of food products, especially in dairy products according to ISO Standard.
YGC (Yeast Glucose Chloramphenicol) Agar medium used for the enumeration of yeasts and molds in the analysis of food products, especially in dairy products according to ISO Standard.
Principle
The nutrient substances provided by yeast extract and the use of glucose as an energy source promote the growth of yeast and mold. The presence of chloramphenicol, a thermostable broad-spectrum antibiotic, inhibits the growth of non-target microorganisms.
Theoretical Composition
| Yeast extract | 5 g |
| Glucose | 20 g |
| Chloramphenicol | 0.1 g |
| Agar | 16 g |
| Distilled water | 1,000 ml |
| Final pH at 25 ⁰C = 6.6 ± 0.2 |
Reconstitution Ratio
41.1 g/L (500 g of powder makes 12.1 L of medium)
Storage
Store dehydrated medium at 15-25 ⁰C in carefully sealed bottles in a cool, dry place
References
- ISO 6611:2004 [IDF 94:2004]
- ISO 7218:2007/AMD1:2013