38954

Millipore

Malt Extract Agar modified, Vegitone

suitable for microbiology, NutriSelect® Plus

Synonym(s):
Vegitone Malt Extract Agar modified
NACRES:
NA.85
Pricing and availability is not currently available.

Quality Level

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 15.00 g/L
dextrin, 2.75 g/L
maltose, 12.75 g/L
peptone (vegetable), 0.78 g/L

mfr. no.

NutriSelect® Plus

application(s)

bioburden testing: suitable
microbiological culture: suitable
microbiology: suitable

final pH

4.7±0.2 (25 °C)

Featured Industry

Agriculture
Clinical Testing
Environmental
Food and Beverages
Pharmaceutical

suitability

selective by low pH for Aspergillus spp.
selective by low pH for Candida spp.
selective by low pH for Penicillium spp.
selective by low pH for Pichia spp.
selective by low pH for Saccharomyces spp.
selective by low pH for Zygosaccharomyces spp.
selective by low pH for molds (General Media)
selective by low pH for yeasts (General Media)

Related Categories

Application

This medium is recommended for isolation, detection and enumeration of yeasts and molds.

Preparation Note

Suspend 31.28 g in 1000 ml distilled water. Add 2.35 g glycerol (Cat. No. 49767). Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. AVOID OVERHEATING.

Legal Information

NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Inês Mendes et al.
PloS one, 8(7), e66523-e66523 (2013-07-23)
Saccharomyces cerevisiae strains from diverse natural habitats harbour a vast amount of phenotypic diversity, driven by interactions between yeast and the respective environment. In grape juice fermentations, strains are exposed to a wide array of biotic and abiotic stressors, which...
Articles
Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.
Read More

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