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Merck

MHA00PRY2

Preservative Resistant Yeast Broth

ampoule filling volume 2 mL, ready-to-use, pack of 50 ampules, for yeasts

Synonym(s):

PRY broth

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About This Item

UNSPSC Code:
41106226
NACRES:
NA.74
eCl@ss:
32160801
Feature:
ready-to-use
Ph:
3.6±0.2 (25.0 °C)

Key Documents

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description

A low pH selective medium for the detection of spoilage microorganisms in beverages

sterility

sterile

form

liquid

shelf life

9 mo.

feature

ready-to-use

packaging

pack of 50 ampules

ampoule filling volume

2 mL

color

clear medium amber to yellow

pH

3.6±0.2 (25.0 °C)

Quality Level

100

input

sample type cosmetics
sample type wine
sample type sport drink
sample type bottled water
sample type soft drink
sample type food(s)
sample type cider
sample type beer

application(s)

bioburden testing
clinical
cosmetics
environmental
food and beverages
industrial qc (microbial monitoring)
microbiology
water monitoring

compatibility

for use with MF-method, for use with Microfil®, for use with MicropreSure®, for use with Milliflex®

shipped in

wet ice

storage temp.

2-8°C

suitability

yeasts

Related Categories

General description

Preservative Resistant Yeast broth is used for the detection of preservative resistant yeasts in water and beverage testing using the membrane filtration method. PRY Broth is a selective medium with a low pH used for the detection of spoilage microorganisms in beverages and water testing. It is used to selectively isolate and enumerate Zygosaccharomyces species.{16} The medium prevents growth of other yeasts such as Saccharomyces cerevisiae that are tolerant to lower levels of commonly used food preservatives. Spoilage resulting from growth of the yeast Zygosaccharomyces is widespread, which has caused significant economic losses to the food industry. Yeast extract in the medium provides the essential nutrients, while mannitol acts as source of fermentable carbohydrate and the Colonies appear yellow.

Application

PRY Broth is a low pH selective medium for the detection of spoilage microorganisms in beverages, Beer, Bottled Water, Cider, Soft Drink, Sport Drink and Wine. The media finds its application in Clinical, Cosmetics, Environmental Analysis, Food and Beverage and Industrial QC.

Features and Benefits

Incubation Temperature: 30 °C
Incubation Time: 24–48 hrs

Packaging

2 mL plastic ampoules

Preparation Note

Preservative Resistant Yeast

Analysis Note

Colonies appear yellow
QC organisms
Z. bailii (ATCC 58445)
Target Microorganisms: Yeast, preservative resistant

Legal Information

MICROFIL is a registered trademark of Merck KGaA, Darmstadt, Germany
MICROPRESURE is a registered trademark of Merck KGaA, Darmstadt, Germany
MILLIFLEX is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

12 - Non Combustible Liquids

flash_point_f

Not applicable

flash_point_c

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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James SA and Stratford M
Yeasts in Food, 171-191 (2003)
Zygosaccharomyces lentus: a significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperature
Steels H et al.
Journal of Applied Microbiology, 87(4), 520-527 (1999)

Global Trade Item Number

SKUGTIN
MHA00PRY204053252394492

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