ABSTRACT

Determination of the extent of yeast contamination in foods and beverages is an essential part of quality assurance and quality control in the food industry. Likewise, enumeration of desirable yeasts and detection of undesirable ones associated with fermented foods and beverages are important in quality management programs. Cultivation using growth media is the traditional method for enumeration and detection of yeasts. The ideal media for these purposes should repress the growth of bacteria and molds and be nutritionally adequate to support all yeast species, including fastidious types. Although media with all these characteristics do not exist, several media have been formulated that satisfy general-purpose use, and several others have been devised to select specific groups or types of yeasts. Mycological media are also used in isolation and identification of yeasts.