how to count bacteria within within pure bakery yeast?
gtamura at u.washington.edu
Thu Jun 18 13:15:42 EST 1998
I would add amphotericin B to the plates (fungizone). The exact quantity
to add for your particular strain would best be tested by doing an agar
dilution assay, i.e. add various quantities of ampho B to the agar before
pouring (starting probably about 0.5mcg/ml and going up to say 32mcg/ml in
two-fold steps) and plating out your yeast on them. I would use 1 dilution
higher than the minimum required to completely inhibit growth, just to be
on the safe side.
On Tue, 16 Jun 1998, Rainer Hofmann wrote:
> we want to determine total amount of aerobe mesophilic bacteria which
> may be natural part of pure yeast used in bakery.
> Any ideas of supplements or medias we could use to supress growth of
> yeasts? My idea is to add an anti-mycoticum to a simple plate-count
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