Osmophilic Agar 1057 Condalab

Osmophilic Agar is a selective medium due to its high concentration of fructose. The recommended use to enumerate yeasts that develop in media with a high osmophilic pressure. These yeasts can change or affect fruit concentrates, syrups, and honey, etc. Yeast extract provides vitamins, particularly the B-group essential for bacterial growth. Fructose is a fermentable carbohydrate as an energy source. Bacteriological agar is the solidifying agent.

Yeasts are the most common osmophilic microorganisms found in non-ionic environments of high osmolarities, such as foods containing high concentrations of sugar. Osmophilic yeasts are responsible for the spoilage of high-sugar foods, such as jams, honey, concentrated fruit juices, chocolate candy with soft centers, etc. Osmophilic yeasts are of economic importance to the food industry. This medium is formulated according to the standards of the National Center for Foods and Nutrition (CeNAN) for the total counts of osmophilic yeasts.