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38954 Millipore

Malt Extract Agar modified, Vegitone

for microbiology, NutriSelect Plus

Synonym: Vegitone Malt Extract Agar modified

  •  NACRES NA.85

Purchase

Properties

Related Categories A - M, All Dairy Media (alphabetical), All Food Control Media (alphabetical), All Solid Media/Agars, Aspergillus,
Quality Level   100
grade   for microbiology
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
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)

Description

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 trademark of Merck KGaA, Darmstadt, Germany

Safety & Documentation

Safety Information

Personal Protective Equipment 
RIDADR 
NONH for all modes of transport
WGK Germany 
WGK 2
Flash Point(F) 
Not applicable
Flash Point(C) 
Not applicable

Documents

Certificate of Analysis (COA)

Please Enter a Lot Number
Protocols & Articles

Articles

Culture Media and Tests for Beverage Testing

Spoilage organism testing is a crucial step within the beverage industry to enable the safe release of drinks to the market. Requirements can vary from industry to industry, depending on different sp...
Keywords: Culture media, Fermentation, Magnetic resonance spectroscopy

Microbiology Introduction

An initial aim of all microbiologists is the reproducible growth of their microbial cultures, no matter whether the microorganisms are of natural origin or have been genetically engineered by man. Re...
Keywords: Absorption, Aerobic, Anaerobic, Antibiotics, Antimicrobials, Buffers, Culture media, Diffusion, Environmental, Filtration, Genetic, Growth factors, Metabolism, Phase transitions, Precipitation, Reductions, Respiration, Sample preparations, Vitamins

Microbiology Theory: Media Preparation

Microorganisms need nutrients, a source of energy and certain environmental conditions in order to grow and reproduce. In the natural environment, microbes have adapted to the habitats most suitable ...
Keywords: Culture media, Digestions, Environmental, Filtration, Growth factors, Indicators, Microbiology, Phase transitions, Precipitation, Vitamins

Yeasts

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.
Jvo Siegrist
Analytix 2009, 5, 7.
Keywords: Antibiotics, Enzyme-linked immunosorbent assay, Fermentation, Molecular biology, Polymerase chain reaction, Reproduction, Vitamins

Peer-Reviewed Papers
15

References

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