Thermo Scientific™ Malt Extract Agar

Isolate and enumerate yeast and molds from dairy products and other foodstuffs using Malt Extract Agar.

Supplier:  Thermo Scientific™ R01567

Catalog No. R01567

Description

Isolate and enumerate yeast and molds using Thermo Scientific™ Remel™ Malt Extract Agar. The utilization of malt or malt extracts for the propagation of yeast and molds is quite common. Reddish described the use of malt extract as a substitute for beer wort in a culture medium¹. Thom and Church developed Malt Extract Agar, a modification of Reddish’s formula, as a general cultivation medium for Aspergilli². Malt Extract Agar is recommended for the detection of yeasts and molds in dairy products and other foodstuffs^3-5.

Isolate and enumerate yeast and molds in dairy products and other foodstuffs using Malt Extract Agar. Both fresh and processed products are subject to fungal spoilage and even heat-processed foods may be affected. Certain food-borne molds and yeasts may also elicit allergic reactions or may cause infections.

This medium contains high concentration of maltose and this high carbohydrate content ensures rapid growth of yeasts and molds. Dextrin and glycerol are carbon sources and gelatin peptone is a source of nitrogen. The acidic pH of this medium is optimum for the growth of yeasts and molds while inhibiting the growth of bacteria. Selectivity can be increased by further lowering the pH with the addition, after sterilization, of lactic acid.

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Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.

Specifications

• Certifications/Compliance: Industrial reference: COMPF.
• Format: 12mm x 85mm Monoplate
• Quantity: 10/Pk.

• Description: Malt Extract Agar
• Product Type: Agar

Not intended for IVD use.