WORT AGAR

Wort Agar is used for the cultivation, isolation and enumeration of yeast and moulds. According to Rapp, addition of certain dyes to Wort Agar allows differentiation between yeast and bacterial colonies. It is particularly well adapted for counting osmophillic yeast in butter, sugar and syrups, in lemonades and more generally in sweet or soft drinks. Wort Agar is a medium equivalent to the medium described by Parfitt and equally suitable for the cultivation and enumeration of yeasts. Parfitt investigated the relative merits of Wort Agar and other media for the count of yeasts and moulds in butter, and recommended the use of dehydrated whey, malt or wort for the purpose. Scarr employed a modified Wort Agar (Osmophilic Agar) for the examination of sugar products for presence of osmophilic yeasts. For more selective utilization, it is possible to adjust the pH to 4.5 or 3.5 by adding 10 ml/l of a 10% solution of lactic acid or tartaric acid before sterilization.

for cultivation and enumeration of yeasts

Aspergillus niger | Candida albicans | Saccharomyces cerevisiae | Saccharomyces uvarum

Food & Beverages | Industrial & Lab Purposes | Pharmaceutical

100 gm | 500 gm