Malt Extract is characterized by its high content of carbohydrates (mainly maltose, glucose, and dextrins) and nitrogenous compounds (amino acids and peptides). These components provide an excellent energy source for fungi, which prefer carbohydrate-rich environments. The extract also naturally contains essential vitamins and growth factors that stimulate the development of fastidious fungal species. Due to its balanced composition, it is frequently used to prepare Malt Extract Agar (MEA) or Broth, often in an acidic environment (pH 3.5–5.5) to inhibit bacterial growth while favoring the development of yeasts and molds in food, environmental, and clinical samples.
Advantages
- Rich Energy Source: High concentration of fermentable sugars (maltose) supports rapid fungal growth.
- Versatile Ingredient: Can be used as a standalone nutrient or as a supplement in complex media formulations for fermentation and brewing microbiology.
- Promotes Sporulation: Specifically effective at inducing sporulation in many filamentous fungi, aiding in morphological identification.
- High Solubility: The dehydrated powder dissolves easily in water, resulting in a clear, amber-colored solution that facilitates visual inspection.
- Consistent Quality: Carefully controlled extraction and drying processes ensure standardized nutrient levels across different batches.
Technical specifications
| Catalogue number |
1708 |
| Brand |
Condalab |
| Application |
Ingredient for Yeast and Mold cultivation media |
| Physical Appearance |
Yellow to cream-colored fine powder |
| Typical Analysis |
Total Nitrogen (≥ 0.8%); Moisture (≤ 6.0%); Ash (≤ 1.5%); pH (5.0–7.0 in 2% solution) |
| Solubility |
Complete (in water) |
| Storage Temperature |
2 – 25 °C (Keep container tightly closed due to hygroscopicity) |
Available packaging options
| 1708 |
500 g plastic bottle |
