Wort Agar

This medium is used for the cultivation, isolation and enumeration of yeast and moulds. Addition of certain dyes to Wort Agar allows differentiation between yeast and bacterial colonies. It is particularly well adapted for counting osmophillic yeast in butter, sugar and syrups, in lemonades and more generally in sweet or soft drinks. It is a medium equivalent to the medium described by Parfitt and equally suitable for the cultivation and enumeration of yeasts. For more selective utilization, it is possible to adjust the pH to 4.5 or 3.5 by adding 10 ml/l of a solution of lactic acid or tartaric acid before sterilization