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A Plating Technique for the Selective Isolation of Yeast Utilizing Water Immiscible Carbon
Author(s) -
CIRIGLIANO MICHAEL C.,
CARMAN GEORGE M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03536.x
Subject(s) - plating (geology) , isolation (microbiology) , yeast , agar , chemistry , aniline , fluorescence , yeast extract , agar plate , chromatography , carbon source , emulsion , microbiology and biotechnology , food science , biology , bacteria , biochemistry , fermentation , organic chemistry , paleontology , genetics , physics , quantum mechanics
An emulsion overlay plating technique was developed for the rapid and selective isolation of yeast that assimilate water immiscible substrates. The plating medium contains a defined enrichment broth and an Aniline blue agar base. Growth is easily detected by colony dye concentration, decolorization zones around colonies and fluorescence of colonies under long wave UV light.