Wort Agar is commonly used for the detection and enumeration of fungi and yeasts. It is particularly recommended for the cultivation and enumeration of yeasts in butter, syrups and other materials, especially in the soft drinks industry. The medium duplicates the composition of natural wort and its acidity is optimal for many yeasts whilst inhibiting most bacteria. Malt extract and peptone provide nitrogen, vitamins, minerals and amino acids essential for growth. The medium is suitable for yeasts and molds as it contains a high concentration of Maltose and other carbohydrates as energy sources. Dextrin is a carbon source. Dipotassium phosphate is the buffer. Bacteriological agar is the solidifying agent. Glycerol reduces the water activity from 0,999 to 0,95, thereby reducing bacterial growth.
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