MALT AGAR

Media based on malt extract may be considered as general growth substrates due to their richness and nutrient balance. They are very suitable for the cultivation of fastidious microorganisms. With acidic pH, they are used for the isolation, cultivation and maintenance of yeast and moulds. Malt media for yeasts and moulds have been widely used for many years. In 1919, Reddish prepared a satisfactory substitute for beer wort from malt extract. Malt Agar is included in Official Methods of Analysis of AOAC International. It is recommended by APHA for use in both antibiotic and acidified standard methods for yeast and mould counts in food. This medium is also used for maintaining stock cultures of fungi. Heating process during rehydration and sterilization should be for shorter period as excessive heat causes partial hydrolysis of the agar, which results in inability to gel properly when cooled. If desired additional 5 grams of agar may be added.

for cultivation and isolation of yeasts and molds

Aspergillus niger | Candida albicans | Penicillium chrysogenum | Saccharomyces cerevisiae | Trichophyton mentagrophytes

Food & Beverages

100 gm | 500 gm