BY INDUSTRY · FOOD AND BEVERAGE TESTING
Yeast and mould count
Fungal testing of food, dairy, and cosmetics
THE SITUATION AND THE PAIN POINTS
Fungi grow slowly and are easily overgrown by bacteria; counting requires suppressing bacteria without harming fungi, and the right medium and incubation differ by sample.
OUR APPROACH
Potato Dextrose Agar, Sabouraud Dextrose Agar, Yeast Mould Agar, Malt Extract Agar, and others, chosen by sample and method, acidified or supplemented with antibiotics as required.
- Agar and broth versions available
- Halal-certified versions available
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Frequently asked questions
01Acidify or add antibiotics?
Both suppress bacteria. Acidification is simple but inhibits some fungi; antibiotics are gentler on fungi. Follow the method you work to.
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