Agar has been specifically formulated for use in the brewing industry for the detection of both saccharomyces and non-saccharomyces wild yeasts in the presence of culture yeasts
Oxoid yeast and mould agar (CM920) has been specifically formulated for use in the brewing industry for the detection of both saccharomyces and non-saccharomyces wild yeasts (which could cause product spoilage) in the presence of culture yeasts.
Oxoid yeast and mould agar is recommended for use with copper in the examination of the microbiological quality of beers in process, pitching yeasts and packaged beers, providing consistent copper binding properties and reproducibility.
The growth and detection of wild yeasts in beer and pitching yeast is complicated by the presence of culture yeast.
Taylor and Marsh described the use of MYGP + copper medium for the selective isolation of wild yeasts - the addition of copper having an inhibitory effect on culture ale and lager yeasts and thus allowing growth of any wild yeasts present.
However the authors recognised that variations in the raw materials of the formulation, such as peptones, malt, yeast extract and agar, could markedly affect the performance of the medium by neutralising the inhibitory action of the copper.
Oxoid has overcome this problem of variability through the careful selection and formulation of raw materials to ensure high quality, reproducible results.
Oxoid yeast and mould agar has been optimised for the addition of copper, usually within the range of 50-300mg/l depending on the sensitivity of the culture yeast to copper, as recommended by the Institute of Brewing methods of analysis.
