Product Code TM 397

  • Description

    Yeast Malt Agar is formulated as per Wickerham for isolation and cultivation of yeasts, moulds and other aciduric microorganisms. Fungistatic materials such as sodium propionate and diphenyl are added to YM Agar to eliminate moulds and thus permits enumeration of yeasts from mixed population. Yeast Malt Agar is also recommended by APHA.
    Wickerham suggested the use of Yeast Malt Broth as an enrichment medium for yeasts by adding a layer of sterile paraffin oil (about 1 cm) on the surface of inoculated broth. After the growth occurs it should be streaked on YM Agar to obtain isolated colonies of fermentative species. To isolate fermentative as well as oxidative strains, acidified YM Broth is placed on a rotary shaker for 1 or 2 days which favors development of yeast cells while the sporulation of moulds is prevented and yeasts can be isolated by streaking on YM Agar.

  • Principle

    for cultivation of yeasts, molds and aciduric microorganisms

  • Microorganism

    • Aspergillus brasiliensis
    • Candida albicans
    • Escherichia coli
    • Lactobacillus casei
    • Lactobacillus leichmannii
    • Saccharomyces cerevisiae
  • Industry

    • Agriculture
    • Water
  • Pack Size

    • 100 gm
    • 500 gm
  • Downloads

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