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83551

Millipore

Rice Extract Agar

suitable for microbiology

Synonym(s):

REA

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About This Item

UNSPSC Code:
41106200
NACRES:
NA.85

sterility

non-sterile

Quality Level

100

shelf life

limited shelf life, expiry date on the label

composition

agar, 14.3 g/L
rice extract concentrate, 0.7 g/L

final pH

5.8±0.2 (25 °C)

application(s)

clinical testing
environmental
food and beverages
microbiology

suitability

nonselective for Candida spp.
nonselective for Saccharomyces spp.
nonselective for Zygosaccharomyces spp.

Application

Rice Extract Agar is a test medium acc. to Taschdjian for the differentiation of yeasts, in particular Candida albicans and Candida stellatoidea alongside other Candida species, based on their typical chlamydospores. Likewise, other species of yeast can be differentiated, on the basis of micromorphological criteria, with rice extract agar.

Other Notes

In mycological diagnostics

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
BCCC8673
BCBX4748
BCBW9596
BCBT3022
BCBT1518

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Ronald M. Atlas
Handbook of Microbiological Media null
L Sigler et al.
Journal of medical and veterinary mycology : bi-monthly publication of the International Society for Human and Animal Mycology, 32(4), 275-285 (1994-01-01)
Non-dermatophytic fungi are increasingly being recognized as agents of onychomycosis. In 1990, three cases of chronic infection of the great toenail in adult female residents of Canada were attributed to Onychocola canadensis, a previously unknown hyphomycete. Three additional cases were
B Willinger et al.
Mycoses, 37(11-12), 401-403 (1994-11-01)
The purpose of this study was to determine whether yeast isolates from mothers and their new-borns are of the same genotype. In this investigation, 103 parturient mothers and their children were examined for colonization by yeasts by sampling the vaginal

Articles

Yeast

Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.

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