Osmophilic Agar is a selective medium as it has a high concentration of fructose and it is recommended 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 responsable for the spoilage of high-sugar foods, such as jams, honey, concentrated fruit juices, chocolate candy with soft centers, etc. Osmophilic yeasts are of ecomonic 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.
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