【 Principle 】

Protein peptone provides the nitrogen source required for bacterial growth; Lactose is a fermentable carbon source; Glucose as an energy source; Phosphate as a buffering agent; Magnesium salts promote the growth of bacterial cells; Bengal red can inhibit the growth of bacteria, as well as limit the size and height of rapidly proliferating fungal colonies. In addition, it is a coloring agent that facilitates the observation of colonies after absorption by fungi or yeast; Chloramphenicol is an antibiotic that can inhibit bacterial growth; Agar is used as a coagulant.

Main components

Composed of peptone, glucose, potassium dihydrogen phosphate, magnesium sulfate (anhydrous), Bengal red, chloramphenicol, agar, and distilled water.

Storage conditions and expiration date

Storage conditions: This product should be stored in a dark environment at 2-8 ℃.

Validity period: The unopened original packaging has a validity period of 6 months.

This product is a disposable product.

Food safety testing: Count mold and yeast in meat products, pastries, and other foods according to GB 4789.15.

Cosmetics testing: Detecting the total number of mold and yeast in cosmetics to evaluate hygiene quality.

Clinical fungal culture: used for fungal isolation from sputum and other specimens of immunocompromised individuals to assist in the diagnosis of opportunistic infections.

Food environment monitoring: detect the level of mold and yeast contamination on the air, countertops, and other contact surfaces in the workshop.

Drug and equipment inspection: Used for counting mold and yeast in drugs and medical devices, in compliance with pharmacopoeia requirements.

Agricultural feed testing: detecting mold in seeds and feed, evaluating the safety and storage risks of agricultural products.

yeast

Biological characteristics: Single celled fungi, oval/round, budding reproduction, facultative anaerobic; Resistant to low concentrations of chloramphenicol and can grow in nutrient limited environments; Common in food, water bodies, and human mucous membranes; Most of them do not produce hyphae and have no spreading growth characteristics.

Colony characteristics: The colony is small, raised, smooth and viscous, appearing milky white/powdery white/light red, with clear boundaries, and will not spread and cover the flat plate; The center of the colony often has a light red color (stained with Bengal red).

mold

Biological characteristics: filamentous fungi, composed of mycelium, with aerial hyphae and vegetative hyphae; Propagation through spores (asexual and sexual spores); Slow growth, mycelium propagation begins after 2-3 days of cultivation.

Bacterial colony characteristics: fuzzy, cotton like, or spiderweb like; Different fungal forms are clearly distinguished:

Aspergillus niger: a black powdery colony with a pale yellow edge; Penicillium: gray green velvet like, radiating fine lines; Aspergillus flavus: yellow green fluffy; Rhizopus: Grey white loose cotton like.

All fungal colonies will adsorb Bengal red on their surfaces, with a slight reddish background.