Malt Extract Agar (Dehydrated)

Isolate and enumerate yeast and molds using Thermo Scientific™ Remel™ Malt Extract Agar (Dehydrated). The utilization of malt or malt extracts for the propagation of yeast and molds is quite common. Reddish described the use of malt extract as a substitute for beer wort in a culture medium¹. Thom and Church developed Malt Extract Agar, a modification of Reddish's formula, as a general cultivation medium for aspergilli². Malt Extract Agar is recommended for the detection of yeasts and molds in dairy products and other foodstuffs^3-5.

Isolate and enumerate yeast and molds in dairy products and other foodstuffs using Malt Extract Agar. Both fresh and processed products are subject to fungal spoilage and even heat-processed foods may be affected. Certain foodborne molds and yeasts may also elicit allergic reactions or may cause infections.

This medium contains high concentration of maltose which makes it especially suitable for the growth of yeasts and molds. Dextrin and glycerol are carbon sources and gelatin peptone is a source of nitrogen. The acidic pH of this medium is optimum for the growth of yeasts and molds while inhibiting the growth of bacteria.

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Remel™ and Oxoid™ products are now part of the Thermo Scientific brand.