DETECTION OF OSMOPHILIC OSMOTOLERANT YEASTS AS HARMFUL ORGANISMS IN SUGAR AS WELL AS IN SUGAR-CONTAINING RAW-MATERIALS AND FOODS

Sugar processing and storage as well as the manufacture and storage of sugar-containing foods and their raw materials are susceptible to spoilage or impairment by osmophilic/osmotolerant yeasts whose growth is not impeded by a high sugar concentration or low water activity (alpha(w) value). In the context of quality assurance, this leads to an increasing demand for separate detection of such yeasts. Both substrates and diluting liquids for the detection of osmophilic/osmotolerant yeasts must possess alpha(w) reduced value. For this purpose, sugar can be added to the media suitable for yeast detection. An addition of 40 g or 50 g of glucose per 100 g of solution (40% or 50% of mass) or 60 g of sucrose per 100 ml of solution (60% by volume) is recommended.