title: An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.
abstract: Five countries representative of laboratories 1-5 evaluated 11 different selective media, designed to suppress mould and bacterial growth and support yeasts growth, for the recovery of yeast populations from blue veined cheeses. In addition, qualitative results were also incorporated. The yeast enumeration values were subjected to statistical analysis using analysis of variance (ANOVA) and the Tukey-Kramer multiple comparison test. With the exception of Laboratory 3, none of the other laboratories was successful in recovering yeasts on all the media. Six of the media proved inadequate for the enumeration of yeasts in the mould invested environment and were therefore omitted from statistical analysis. No significant differences in quantitative data obtained on Rose-Bengal Chloramphenicol Agar (RBCA), Dichloran Rose-Bengal Chloramphenicol Agar (DRBC), Dichloran 18% Glycerol Agar (DG18), and Malt extract agar supplemented with NaCl and oxytetracycline (MES) were detected by four of the collaborating laboratories whereas one laboratory found RBCA to be superior for yeast enumeration. DG18 and Malt Extract Agar with Biphenyl (MEB), however, were ranked superior based on qualitative results compared to the other media, attributed to distinctive individual yeast colonies and mould inhibition. RBCA, DRBC, DG18, and MES on the other hand, all proved to be adequate in supporting yeast colony development for quantitative analysis in samples obtained from blue veined cheeses.
authors.affiliation: Department of Microbial, Biochemical and Food Biotechnology, P.O. Box 339, University of the Free State, Bloemfontein 9300, South Africa. Viljoebc@sci.uovs.ac.za
authors.forename: B C
authors.initials: BC
authors.lastname: Viljoen
authors.forename: A
authors.initials: A
authors.lastname: Knox
authors.forename: L R
authors.initials: LR
authors.lastname: Beuchat
authors.forename: T
authors.initials: T
authors.lastname: Deak
authors.forename: M
authors.initials: M
authors.lastname: Malfeito-Ferreira
authors.forename: T K
authors.initials: TK
authors.lastname: Hansen
authors.forename: A
authors.initials: A
authors.lastname: Hugo
authors.forename: M
authors.initials: M
authors.lastname: Jakobsen
authors.forename: V
authors.initials: V
authors.lastname: Loureiro
authors.forename: A
authors.initials: A
authors.lastname: Lourens-Hattingh
authors.forename: R
authors.initials: R
authors.lastname: Vasdinnyei
mesh_terms: D000362:Agar / Q000737:chemistry; D000704:Analysis of Variance; D001431:Bacteriological Techniques; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D003470:Culture Media / Q000737:chemistry*; D005516:Food Microbiology; D015003:Yeasts / Q000254:growth & development*
chemical_list: D003470:Culture Media; D000362:Agar