Plot No. C40, Road No. 21Y, MIDC, Wagle Industrial Estate,
Thane(W)-400604, MH, India.
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Malt Agar, w/ 2% Agar
For detection and isolation of yeasts and moulds from dairy products, food and other materials. Also used for carrying stock cultures of yeasts and moulds in accordance with FDA BAM, 1998.
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Malt Agar w/ 2% Agar is recommended for the detection and isolation of yeasts and moulds from dairy products, foods and other materials. It is also recommended by FDA BAM for the study of yeast and moulds from cosmetics. This medium can also be used for maintaining stock cultures of fungi. Malt extract provides carbon, protein and nutrient sources required for the growth of microorganisms. The acidified medium inhibits the growth of bacteria and allows good recovery of yeasts and moulds.
| Product Name | Malt Agar, w/ 2% Agar |
|---|---|
| SKU | M253F |
| Product Type | Regular |
| Physical Form | Powder |
| Origin | Animal Free (Veg) |
| Packaging type | HDPE |
| References | 1. Reddish, 1919, Abstr. Bacteriol., 3:6. 2.Williams, (Ed.), 2005, Official Methods of Analysis of the Association of Official Analytical Chemists, 19th Ed., AOAC,Washington, D.C. 3.Salfinger Y., and Tortorello M.L. Fifth (Ed.), 2001, Compendium of Methods for the Microbiological Examination ofFoods, 5th Ed., American Public Health Association, Washington, D.C. 4.Can. Dept. Agr. Pamphlet, 92-N.S. 5.American Public Health Association, Standard Methods for the Examination of Dairy Products, 1978, 14th Ed., WashingtonD.C. 6.Wehr H. M. and Frank J. H., 2004, Standard Methods for the Microbiological Examination of Dairy Products, 17th Ed.,APHA Inc., Washington, D.C. 7.Isenberg, H.D. Clinical Microbiology Procedures Handb0ook. 2nd Edition. 8..Jorgensen,J.H., Pfaller , M.A., Carroll, K.C., Funke, G., Landry, M.L., Richter, S.S and Warnock., D.W. (2015)Manual of Clinical Microbiology, 11th Edition. Vol. 1. |
| Customized Product Available | No |
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