Malt Extract Agar, 500g


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:
Suspend 48 g/litre, autoclave under mild conditions (10 min at
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:


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


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