Malt Extract Agar

Malt extract agar for the detection of yeasts and moulds.

Malt extract 30.0
Peptone from Soymeal
(Merck only) 3.0
Agar-agar 15.0
Final pH 5.5 ± 0.2 at 25°C.

Malt extract agar for the detection of yeasts and moulds.
Supplement: lactic acid.
Suspend 45 g/l (48 g/l for Merck), adjust pH to 4.5 by adding a sterile solution of lactic acid at 10 %.
Incubation 3-5 days at 20-25°C in light.