Not available outside of the UK & Ireland.

Application

Malt Extract Agar is used for the identification of yeasts and molds in food, including milk and dairy products, and also in environmental samples. It is particularly recommended for the analysis of beverages in which yeasts are a predominant ingredient.

General description

Malt Extract Agar plates are stackable specially designed plates that helps increase the safety during handling, transport and incubation and are of standard 90mm diameter. Malt Extract Agar is used for the detection of yeasts and moulds by Membrane filtration method. The pH of 5.4 - 5.8 of the medium promotes the growth of most yeasts and fungi, while bacterial growth is strongly inhibited. Malt extract has a high content of carbohydrates (90-92 %), nitrogen compounds and vitamins, e.g. riboflavin, pyridoxin, and thiamine. The soymeal peptone is also rich in carbohydrates, and additionally supplies the necessary protein compounds such as peptides and amino acids.