Recommended for the isolation and enumeration of yeasts and moulds from water, dairy and other food products and clinical samples.
Ingredients:
Potatoes, infusion from 200g: 4g/L
Dextrose (Glucose): 20 g/L
Agar: 15 g/L
Final pH ( at 25°C): 5.6±0.2
Appearance: Cream to yellow granulated free flowing powder
Gelling: Firm, comparable with 1.5% Agar gel
Colour and Clarity of prepared medium: Yellow coloured clear to slightly opalescent gel forms in Petri plates.
Reaction: Reaction of 3.9% w/v aqueous solution at 25°C. pH : 5.6±0.2
Cultural Response: Cultural characteristics observed after an incubation at 22 - 25°C for 4 - 5 days.
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