Malt Extract Agar (pH 5.6)

Malt Extract Agar (pH 5.6) is recommended for the detection and isolation and enumeration of yeasts and moulds ⁽¹⁾.
The medium is also used in the testing of foods and various materials and for the cultivation of the strains for microbiological vitamin assays.
Malt Extract Agar (pH 5.6) has been used to cultivate fungi and yeast cultures in the sugar industry, in the manufacturing of syrups, soft drinks, and foods.

This medium meets the requirements of The British Standards Institution ⁽²⁾.

References

1. Galloway, L. and Burgess, R. (1952) Applied Mycology and Bacteriology, Leonard Hill, London. Thom and Church, 1926. The Aspergilli.
2. The British Standards Institution (2015) BS EN 16615:2015 Chemical disinfectants and antiseptics. Quantitative test method for the evaluation of bactericidal and yeasticidal activity on non-porous surfaces with mechanical action employing wipes in the medical area (4- field test). Test method and requirements (phase 2, step 2). Published by BSI Standards Limited.