Selective Enumeration of Yeasts and Molds: Supports fungal growth while 100 µg/mL chloramphenicol suppresses bacteria, enabling accurate CFU counts in foods, beverages, dairy, and environmental samples.

Brewery and Winery Quality Control: Detection of wild yeasts and spoilage fungi in beer, wine, cider, and kombucha; chloramphenicol inhibits bacteria such as Lactobacillus and Pediococcus.

Cosmetics and Personal Care Testing: Enumeration of yeasts and molds in raw materials and finished products under USP/ISO microbial limits testing.

Environmental Monitoring: Air and surface sampling in production areas and cleanrooms to assess fungal bioburden while suppressing bacterial background.

Dairy and Fermented Foods Analysis: Recovery and counting of yeasts from cheese, yogurt, sourdough, and other fermented products.

Isolation and Maintenance of Yeast Cultures: Enrichment of Saccharomycetales (e.g., Saccharomyces, Candida) from mixed communities using 0.5% yeast extract and 2.0% glucose with bacterial suppression.

Fruit Juice and Beverage Microbiology: Detection of acid-tolerant spoilage yeasts and molds in juices, soft drinks, and syrups.

Mixed Culture Screening: Selection of fungi from samples containing bacteria including Escherichia coli, Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa.

Process Hygiene Trending: Routine fungal bioburden trending across manufacturing lines and utilities (e.g., water systems, compressed air).

Colony Morphology and Enumeration Studies: Differentiation and counting of yeast versus mold colonies on a 1.5% agar matrix for downstream identification.