Yeasts and Molds
Yeasts and molds, depending on genus and species, may be technological agents, spoilage agents or pathogenic agents in food.
- ImageYGC (Yeast Glucose Chloramphenicol) AgarMedium used for the enumeration of yeasts and molds in the analysis of food products
- ImageSabouraud + Actidione + Chloramphenicol AgarRecommended for the isolation of dermatophytes and other pathogenic fungi from heavily contaminated specimens
- ImageSabouraud + Chloramphenicol + Gentamicin AgarRecommended for the isolation of all species of yeast and other fungi from contaminated specimens
- ImageSabouraud AgarMedium used to isolate, identify and culture yeasts and molds in samples only slightly contaminated by bacteria.