Water Agar

TM 914 – WATER AGAR

PRODUCT SUMMARY AND EXPLANATION
The growth of fungi may result in several kinds of food-spoilage i.e. off-flavors, toxins, discoloration, rotting, and formation of pathogenic or allergenic propagules. Over the past 40 years fungi in foods have received special attention because of their ability to produce toxic metabolites.
Water Agar is often recommended for enumeration, cultivation and observation of sporulation of some fungi. Direct Plating is considered to be one of the most effective techniques for mycological examination of all foods. Water Agar is
used for enumeration of fungi according to MPN method. Successful isolation of the fungi can be achieved by the use of selective media that slow down the growth of the fungi. Most fungi and bacteria will grow on Water Agar, but at such a slow rate that it is relatively easy to isolate the target fungus. The simple formulation of the medium allows for easy observation of sporulation.

PRINCIPLE
The medium consists of Agar which act a solidifying agent.

QUALITY CONTROL SPECIFICATIONS
Appearance of Powder : White to cream homogeneous free flowing powder.
Appearance of prepared medium : White coloured clear to slightly opalescent gel forms.
pH (at 25°C) : 7.0 ± 0.2