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Use of antibiotics in media for assessing bacterial contamination in food yeast
Author(s) -
Fleming Muriel,
Barnard N. H.,
Allen L. A.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740101203
Subject(s) - antibiotics , food science , yeast , contamination , agar , biology , nystatin , microbiology and biotechnology , industrial fermentation , bacteria , yeast extract , growth medium , agar plate , chemically defined medium , chemistry , fermentation , biochemistry , in vitro , ecology , genetics
A selective medium was required which would permit accurate enumeration of bacterial contaminants in an actively growing culture of food yeast (taken, for example, from a fermenter). the necessary criteria were that the medium should allow unrestricted growth of species of bacteria likely to be encountered as contaminants in factory conditions, and that the growth of food yeasts should be inhibited by low concentrations of the antibiotic. These criteria were fulfilled by a basal medium of tryptone‐Yeastrel‐glucose agar in which was incorporated one of the following antibiotics in the concentration indicated: candicidin, filipin, fungichromin or rimocidin (5 p.p.m.) or nystatin (15 p.p.m.).