MY40G Agar (40% Glucose Malt Yeast Extract Agar) is a high-sugar selective medium for osmophilic yeasts and xerophilic moulds. Ideal for food microbiology and confectionery quality control.

MY40G Agar | 40% Glucose Malt Yeast Extract Agar for Osmophilic Yeasts

$29.00 AUD

AuSaMicS Life Science • Food Microbiology Media

MY40G Agar

40% Glucose Malt Yeast Extract Agar

High-osmotic pressure solid medium for detection, isolation, and enumeration of xerophilic fungi in low water activity foods. MY40G Agar is the recognised reference medium for ISO 16087 workflows and is widely used for spoilage investigations in sugar-rich, dried, and shelf-stable food products.

AS-1304 🧪 Xerophilic Fungi Medium ✓ ISO 16087 Reference 🍬 Low-aw Food Testing

Target: Xerophilic and osmotolerant fungi Water Activity: Approx. aw 0.89 Use: Food spoilage and preservative-resistant mould studies

Low-aw Food Testing Specialist

40% Glucose System - High osmotic pressure selection

Slow Xerophile Recovery - Supports difficult spoilage fungi

ISO Method Ready - Reference-style low-aw workflow

Food Spoilage Focus - Sugar-rich and dried products

Stable Performance - Consistent controlled manufacture

Reference Xerophile Medium

Designed for low-moisture food microbiology

🧪 Complete Formulation & Selective Principle

📋 Typical Composition (per Liter)

Ingredient	Concentration	Primary Function	Contribution
Glucose (Anhydrous)	400.0 g	Osmotic selector	Reduces water activity and suppresses non-xerophilic flora
Malt Extract	10.0 g	Nutrient source	Supports mould growth and metabolism
Yeast Extract	2.5 g	Growth factors	Provides vitamins, nitrogen, and accessory nutrients
Agar	12.0–15.0 g	Solidifying agent	Supports plate-based recovery and colony enumeration

Final pH: 5.5 ± 0.2 at 25°C

⚗️ Principle of the Medium

High Osmotic Pressure
40% glucose lowers water activity to selectively favour xerophiles

Selective Recovery
Non-xerophilic fungi and many bacteria are strongly inhibited

Slow-Growth Support
Malt and yeast extracts support slow xerophilic spoilage moulds

Why MY40G Agar? Ideal for low-aw foods where conventional fungal media may fail to recover osmotolerant spoilage moulds or may overgrow with non-target organisms.

Complete Xerophilic & Food Spoilage Fungi Media Portfolio

Medium	Type	Water Activity Strategy	Best Application	Target Group	Key Advantage
MY40G Agar	High-osmotic fungal isolation agar	40% glucose, aw ~0.89	ISO 16087 xerophile testing	Xerophilic and osmotolerant moulds	Reference medium for low-aw food spoilage fungi
DG18 Agar	Reduced aw fungal agar	Glycerol-adjusted	General xerotolerant mould and yeast counts	Low-aw fungi and yeasts	Broad low-aw fungal recovery with colony restriction
Potato Dextrose Agar	General fungal medium	No strong aw reduction	Routine mould and yeast cultivation	General fungi	Fast broad-spectrum fungal growth
Malt Extract Agar	General fungal agar	Nutrient-driven, not low-aw selective	Fungal cultivation and morphology	Moulds and yeasts	Good sporulation and colony development
Other Osmotolerant Fungi Media	Specialized low-aw systems	Variable	Targeted spoilage studies	Specific osmotolerant groups	Alternative niche recovery conditions

Strategic Medium Selection for Low-aw Food Spoilage Testing

✅ MY40G Agar Advantages

✓ ISO Reference Status: Recognized medium for ISO 16087 workflows
✓ Strong Xerophile Selection: High glucose suppresses non-target organisms
✓ Supports Slow Growers: Suitable for Xeromyces and related fungi
✓ Low-aw Product Focus: Useful for confectionery, dried fruits, jams, spices, and syrups
✓ PRM Testing Utility: Supports preservative-resistant mould investigations

⚠️ Method Considerations

▲ Slow Incubation: Some target fungi require several weeks
▲ Careful Sterilization Needed: Excess heat can caramelize glucose and alter aw
▲ Not for Routine General Fungal Counts: Designed specifically for low-aw applications
▲ Moisture Control Is Critical: Plates should be sealed to avoid drying and performance drift

🎯 Best-Fit Applications

◆ Confectionery & Syrup Testing: Sugar-rich product spoilage studies
◆ Dried Fruit & Nut Microbiology: Low-moisture spoilage monitoring
◆ Spices & Bakery Fillings: Xerophilic mould detection
◆ Raw Material QC: Low-aw ingredient screening

📊 Typical Colony Appearance (14–30 days)

Organism / Group	Typical Colony Appearance	Growth Character	Notes
Eurotium spp. / Aspergillus glaucus group	Yellow-green to blue-green ascomata	Moderate to slow	Common low-aw spoilage fungi
Wallemia sebi	Dark brown, leathery, wrinkled colonies	Slow	Strongly osmotolerant species
Chrysosporium spp.	White to cream, powdery colonies	Slow to moderate	May require extended observation
Xeromyces bisporus	Very small, translucent to orange colonies	Very slow	May require 4–6 weeks for visible growth

🔬 Quality Control & Performance Guidance

Typical Targets:
Eurotium, Wallemia, Xeromyces
and other xerophilic moulds

Incubation:
25–27°C
Up to 30 days or longer for very slow growers

Critical Preparation Note:
Sterilize at 115°C for 10 minutes only
Avoid glucose caramelisation

Storage:
2–8°C, sealed
Protect against moisture loss

Positioning: A reference-style high-glucose medium for low water activity food microbiology, designed for reliable recovery of xerophilic spoilage fungi in challenging shelf-stable and sugar-rich matrices.

📋 Technical Specifications

Catalogue Number	AS-1304
Medium Type	High-osmotic pressure fungal isolation agar
Reference Status	ISO 16087 reference medium
Glucose Content	400.0 g/L
Approx. Water Activity	aw ~0.89
Final pH	5.5 ± 0.2 (at 25°C)
Sterilization	115°C for 10 minutes only
Prepared Plate Storage	2–8°C, sealed
Recommended Use Period	Within 4 weeks
HS / AHECC Code	3821.00.00

🧫 Primary Applications

✓ Detection of xerophilic spoilage fungi in sugar-rich foods
✓ Testing of dried fruits, jams, syrups, confectionery, spices, nuts, and bakery fillings
✓ Quality control of raw materials with low water activity
✓ Preservative-resistant mould investigations

⚗️ Preparation Protocol

1. Dissolve malt extract and yeast extract in approximately 600 mL purified water.
2. Slowly add glucose with gentle heating and continuous stirring until dissolved.
3. Add agar and adjust volume to 1 L with purified water.
4. Sterilise at 115°C for 10 minutes only.
5. Mix thoroughly while warm and pour plates.

📦 Storage & Intended Use

Prepared plates: Store at 2–8°C, sealed to prevent moisture loss.

Use period: Use within 4 weeks for optimal performance.

Incubation: 25–27°C, examine weekly, with longer incubation for very slow growers.

Notice: For food microbiology and low water activity product testing only. Not for human, veterinary, pharmaceutical, or therapeutic use.

AuSaMicS Life Science: Professional microbiology media for food safety, spoilage investigations, quality control, research, and specialized low water activity testing workflows. Product information is provided for laboratory and technical evaluation purposes only.