Malt Extract Agar, 500g

$70.87

Mode of Action
If fungal counts are to be performed, the pH value of the culture
medium should be adjusted to 3.5 to suppress the growth of the
bacterial flora.
REISS (1972) recommends a modified malt extract agar for the
selective cultivation of Aspergillus flavus. According to RAPP
(1974), addition of certain indicator dyes to malt extract agar
allows differentiation of yeast and bacterial colonies.
Typical Composition (g/litre)
Malt extract 30.0; peptone from soymeal 3.0; agar-agar 15.0:
Preparation
Suspend 48 g/litre, autoclave under mild conditions (10 min at
121°C).
n Do not overheat.
pH: 5.6 ± 0.2 at 25 °C.
The plates are clear and yellowish-brown.
If the pH has to be lowered, liquefy the sterile culture medium and adjust the pH with filter-sterilized 10 % lactic acid solution or 5 % tartaric acid solution. Avoid subsequent heating.

Experimental Procedure and Evaluation
Depend on the purpose for which the media are used.
Incubation: 7 days at 28 °C aerobically (yeasts: 3 days)

 

 

27 in stock

SKU: ZA.002.015 Category:

Description

For the detection, isolation and enumeration of fungi, particularly yeasts and moulds, in various materials and for the
cultivation of test strains for the microbiological vitamin assays

Additional information

Weight 0.5 kg

Reviews

There are no reviews yet.

Be the first to review “Malt Extract Agar, 500g”

Your email address will not be published. Required fields are marked *