Malt Agar is recommended for detection and isolation of yeast and mould from dairy products, foods and other material. It is also used for stock culture maintenance of yeast and moulds.
Ingredients | Gms / Liter |
Malt extract | 30.00 |
Agar | 15.00 |
Final pH: 5.5 ± 0.2 at 25°C | |
Formula may be adjusted and/or supplemented as required to meet performance specifications |
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