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Malt Extract Broth
for the identification, isolation, and counting of molds and yeasts. Lactic acid can be added to inhibit the growth of bacteria.
Catalog Number: AS-1287
Polysaccharides included in malt extract are utilized as an energy source. Additionally, it turns the medium acidic.
An excellent source of nitrogen is mycological peptone.
Antibiotics, tartaric acid, or lactic acid can inhibit bacterial growth and increase the medium’s selectivity.
Reiss suggests growing Aspergillus flavus selectively using a modified malt extract medium. According to Rapp, yeast and bacterial colonies can be distinguished from one another by adding specific indicator dyes to malt extract agar.
Storage
Keep the container at 15-30 °C and prepared medium at 2-8 °C.
| Composition | gr/L |
| Malt Extract | 17 |
| Mycological Peptone | 3 |
| Final pH at 25°C | 5.4 ± 0.2 |
| Dehydrated Appearance | Cream to yellow, free-flowing, homogeneous. |
| Prepared Appearance | Light to medium amber, Clear. |
| Reaction of 1% Solution at 25°C | pH 5.4 ± 0.2 |
| For 48 to 72 hours, incubate at 25 – 30°C. | |
| Organism (ATCC) | Recovery |
| Candida albicans (10231) | Good |
| Aspergillus brasiliensis (niger) (16404) | Good |
| Saccharomyces cerevisiae (9763) | Good |
