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6 Malt Extract Agar Broth

Malt Extract Agar is a growth medium for fungi including yeasts and molds. It contains malt extract, mycological peptone, and agar. The medium supports growth of common fungi such as Aspergillus niger, Candida albicans, and Saccharomyces cerevisiae. Acidifying agents like lactic acid can be added to suppress bacterial growth and make the medium more selective for fungi.

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129 views2 pages

6 Malt Extract Agar Broth

Malt Extract Agar is a growth medium for fungi including yeasts and molds. It contains malt extract, mycological peptone, and agar. The medium supports growth of common fungi such as Aspergillus niger, Candida albicans, and Saccharomyces cerevisiae. Acidifying agents like lactic acid can be added to suppress bacterial growth and make the medium more selective for fungi.

Uploaded by

Utanka De
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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70145 Malt Extract Agar

Malt Extract Agar is recommended for the detection, isolation and enumeration of fungi, particularly
yeasts and moulds, in various materials and for the cultivation of the strains for microbiological vitamin
assays.

Composition:

Ingredients Grams/Litre
Malt extract 30.0
Mycological peptone 5.0
Agar 15.0
Final pH 7.6 +/- 0.2 at 37°C

Store prepared media below 8°C, protected from direct light. Store dehydrated powder, in a dry place, in
tightly-sealed containers at 2-25°C.

Directions:
Suspend 50 g in 1 litre of distilled water and bring to the boil to dissolve. Sterilize by autoclaving at 115°C
for 10 minutes. For mycological count, it is recommended to adjust the pH more acidic with addition of
10% lactic acid, 5 % tartaric acid. Further antibiotics may be added to the acidified agar. Alternatively,
only antibiotics may be applied to the molten agar. Add additives immediately before pouring into the
sterile petri plates (45-50°C) in order to suppress the bacterial growth. For fungi a pH value of 3.5 is
recommended, but this depends on the microorganisms.

Principle and Interpretation:


Malt extract contains polysaccharides which are used as energy source. It makes the medium acidic as
well. Mycological peptone serves as a nitrogen source. Agar is the solidifying agent rapidly yielding a
luxuriant growth with typical morphology and pigmentation.
Lactic acid, tartaric acid or antibiotics suppress bacterial growth and make the medium more selective.
Reiss recommends a modified malt extract medium for the selective cultivation of Aspergillus flavus.
According to Rapp, addition of certain indicator dyes to malt extract agar allows differentiation of yeast
and bacterial colonies.

Cultural characteristics after 48-72 hours at 25-30°C.

Organisms (ATCC) Growth


Aspergillus niger (16404) +++
Candida albicans (10231) +++
Saccharomyces cerevisae (9763) +++

References:
1. S. Dutton, C.W. Penn, Biological attributes of colony-type variants of Candida albicans, J. Gen.
Microbiol. 135, 3363 (1989)
2. T. Börjesson, et al., Volatile metabolites and other indicators of P. aurantiogriseum - growth on
different substrates, Appl. Environ. Microbiol. 56, 3705 (1990)
3. Rapp M., Indikatorzusätze zur Keimidentifizierung auf Würze- und Malzextraktagar, Milchwiss.,
29, 341 (1974)
4. Reiss J., Ein selektives Kulturmedium für den Nachweis von Aspergillus flavus in
verschimmeltem Brot, Zbl. Bakt. Hyg. I. Abt. Orig. A 220, 564
rd
5. Gallowey L.D. and Burgess R., Applied Mycologyand Bacteriology, 3 ed., Leonard Hill, London,
pg. 54 and 57 (1952)
6. Harrigan W.F. and Mc Cane MB., Laboratory Methods in Food and Dairy Microbiology, Academic
Press, N.Y (1976)

132
70146 Malt Extract Broth

Malt Extract Broth is recommended for the detection, isolation and enumeration of fungi, particularly
yeasts and moulds, in various materials and for the cultivation of the strains for microbiological vitamin
assays.

Composition:

Ingredients Grams/Litre
Malt extract 17.0
Mycological peptone 3.0
Final pH 7.6 +/- 0.2 at 37°C

Store prepared media below 8°C, protected from direct light. Store dehydrated powder, in a dry place, in
tightly-sealed containers at 2-25°C.

Directions:
Suspend 20 g in 1 litre of distilled water. Mix well, distribute into final containers and sterilize by
autoclaving at 115°C for 10 minutes. For mycological count, it is recommended to adjust the pH more
acidic with addition of 10% lactic acid, 5 % tartaric acid. Further antibiotics may be added to the acidified
agar. Alternatively, only antibiotics may be applied to the molten agar. Add additives immediately before
pouring into the sterile petri plates (45-50°C) in order to suppress the bacterial growth. For fungi a pH
value of 3.5 is recommended, but it depends on the microorganisms.

Principle and Interpretation:


Malt extract contains polysaccharides which are used as an energy source. It makes the medium acidic
as well. Mycological peptone serves as a nitrogen source.
Lactic acid, tartaric acid or antibiotics suppress bacterial growth and make the medium more selective.
Reiss recommends a modified malt extract medium for the selective cultivation of Aspergillus flavus.
According to Rapp, addition of certain indicator dyes to malt extract agar allows differentiation of yeast
and bacterial colonies.

Cultural characteristics after 48-72 hours at 25-30°C.

Organisms (ATCC) Growth


Aspergillus niger (16404) +++
Candida albicans (10231) +++
Saccharomyces cerevisae (9763) +++

References:
1. S. Dutton, C.W. Penn, Biological attributes of colony-type variants of Candida albicans, J. Gen.
Microbiol. 135, 3363 (1989)
2. T. Börjesson, et al., Volatile metabolites and other indicators of P. aurantiogriseum - growth on
different substrates, Appl. Environ. Microbiol. 56, 3705 (1990)
3. Rapp M., Indikatorzusätze zur Keimidentifizierung auf Würze- und Malzextraktagar, Milchwiss.,
29, 341 (1974)
4. Reiss J., Ein selektives Kulturmedium für den Nachweis von Aspergillus flavus in
verschimmeltem Brot, Zbl. Bakt. Hyg. I. Abt. Orig. A 220, 564
rd
5. Gallowey L.D. and Burgess R., Applied Mycologyand Bacteriology, 3 ed., Leonard Hill, London,
pg. 54 and 57 (1952)
6. Harrigan W.F. and Mc Cane MB., Laboratory Methods in Food and Dairy Microbiology, Academic
Press, N.Y (1976)

133

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