Rose Bengal Chloramphenicol Agar

Intended Use

Rose Bengal Chloramphenicol Agar is specifically formulated for the selective isolation and enumeration of yeasts and molds primarily from food samples. This medium is essential for microbiological testing in various food safety applications.

Product Summary and Explanation

First utilized in 1944 by Smith and Dawson, Rose Bengal served as a vital tool for the selective isolation of fungi from environmental samples, notably soil. This agar comes with a neutral pH, a distinct feature that sets it apart from conventional acidified media. Numerous studies have affirmed that a neutral pH, along with a selective agent, effectively fosters fungal growth while inhibiting bacterial proliferation.

This formulation incorporates Chloramphenicol as the selective agent, enhancing its effectiveness in supporting fungal growth while providing a broad antibacterial spectrum. The heat-stable nature of Chloramphenicol makes it an ideal choice for this medium.

Rose Bengal Chloramphenicol Agar is endorsed in standard microbiological practices for the quantitative detection of yeast and molds in food and water samples. Frequently referenced as Rose Bengal Agar or Rose Bengal-Malt Extract Agar, it is a critical component in microbial analysis and quality control settings.