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Selective media for yeasts and bacteria in apple juice and cider
Author(s) -
Beech F. W.,
Carr J. G.
Publication year - 1960
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.2740110106
Subject(s) - bacteria , yeast , food science , isolation (microbiology) , biology , chemistry , yeast extract , microbiology and biotechnology , fermentation , biochemistry , genetics
From a large number of antibiotics and other inhibitory compounds surveyed in detail, several have been chosen for the selective isolation of yeasts and bacteria from the mixed microfloras of apple juices and ciders. Bacteria were isolated on a basal medium of apple juice plus yeast extract, in the presence of actidione and oxine, while a mixture of actinomycin and Aureomycin allowed the sole growth of yeasts. Diphenyl was also added to the medium for the suppression of moulds in samples heavily infected with these organisms.