AGAR PAPA DEXTROSA AGAR PDA X 500 GR

Yeast and moulds are the largest group of microorganisms consisting of several thousands species. Yeast and moulds can cause
various degrees of food decomposition. Invasion and growth may occur virtually on any type of food if environmental conditions are
favourable. Some foodborne yeasts and moulds are undesirable and poses potential hazards to human and animal health (1).
Potato Dextrose Agar, prepared in accordance with the methodology of USP/EP/BP/JP (2-5) It is recommended for microbial limit tests in
pharmaceutical testing. It is also used for stimulating sporulation, for maintaining stock cultures of certain dermatophytes and for
or detecting faecal coliforms drinking in water waste water, seawater and foods samples by MPN Method.
differentiation of typical varieties of dermatophytes on the basis of pigment production (6).
Potato infusion and dextrose promote luxuriant fungal growth. Adjusting the pH of the medium by tartaric acid to 3.5 inhibits the bacterial growth. Heating the medium after acidification should be avoided as it may hydrolyse the agar, which can render the agar unable to solidify.