Recommended for the isolation and enumeration of mycelium, yeasts and molds in dairy products and food. Suspend 39 g in 1 litre of distilled water. Bring to the boil to dissolve completely. Sterilize by autoclaving at 121c for 15 minutes.In order to suppress bacterial growth, 1 ml of 10% sterile lactic acid can be added for dropping ph to 3.5. Studies on contamination of yogurt by yeast; for maintaining the stock culture of rhodotorula glutinis for the production of extracellular lipase; identification of aspergillus niger from infected onion tissue.