Comparison of different media for isolation and enumeration of yeasts occurring in blue-veined cheese. Preliminary communication

Vasdinyei, R. and Simonics, T. and Mészáros, L. and Deák, T. (2003) Comparison of different media for isolation and enumeration of yeasts occurring in blue-veined cheese. Preliminary communication. Acta Alimentaria, 32 (2). pp. 205-212. ISSN 0139-3006

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Abstract

Comparison of eleven selective media for detecting and enumerating foodborne yeasts in blue-veined cheese showed that rose bengal chloramphenicol agar (RBC), dichloran rose bengal chloramphenicol agar (DRBC), oxytetracycline gentamycin glucose yeast extract agar (OGGY) and dichloran 18% glycerol agar (DG18) were the most efficient. Other examined media failed to be suitable for either inhibiting bacteria and suppressing the spread of moulds or supporting the growth of all yeasts present. Significant differences (P≯0.05) were obtained on different media, however counts obtained were overlapping on three groups of media. Yeast extract eugenol agar (YEE) medium significantly differed from all others.

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