Malt Extract

Malt extract is sourced from hydrolyzed vegetal protein. Due to the high concentration of carbohydrates malt extract is particularly suited for the cultivation of yeasts and moulds especially in contaminated dairy products.

In microbiological culture media, it provides a source of nutrients, protein, and carbon.

cultivation of yeasts and moulds especially in contaminated dairy products.

Shelf Life (days): 1095 days

Storage Temp (°C): 10-30°C

Dehydrated Medium Appearance: Fine Powder

Dehydrated Medium Colour: Beige

Solubility Description: Complete

Dehydrated PH: 5.0-6.0

Typical Analysis:

Solubility (5% sol):  Complete

Total Nitrogen (TN): N/A

Amino Nitrogen (AN): N/A

Moisture: 1 – 3%

Ignition residue: 2.5%

pH: 5 – 6

Microbiological Analysis:

Aerobic plate count: ≤ 10,000 cfu/g

Salmonella:  Nil/25g

Escherichia coli: Nil/1g

Yeasts and moulds: ≤ 100 cfu/g