Total aerobic microbial count (cfu/gm) By plate method when incubated at 30-35°C for not less than 3 days. Bacterial Count :
Description Malt Extract, Certified is a culture median product of animal origin, used for the cultivation of fungi, it contains a combination of carbohydrates and different other growth factor.
Chemical Analysis Sodium chloride
Indole Test NA
Total Yeast and mould count (cfu/gm) By plate method when incubated at 20-25°C for not less than 5 days. Yeast & mould Count :
Solubility Freely soluble in distilled/purified water, insoluble in alcohol.
Cultural response Cultural response observed after an incubation at 25-30ºC for 48-72 hours by preparing Malt Extract Agar (M137) using Malt Extract as an ingredient.
Reaction Reaction of 10% w/v aqueous solution at 25ºC.
Appearance Cream to brownish yellow Homogenous Free flowing powder
Clarity 1% w/v aqueous solution remains clear without haziness after autoclaving at 15 lbs pressure (121ºC) for 15 minutes.
Test for Pathogens 1. E.coli-Negative in 10 gms of sample2. Salmonella species-Negative in 10 gms of sample3. Pseudomonas aeruginosaNegative in 10 gms of sample4. Staphylococcus aureus- Negative in 10 gms of sample5. C.albicans- Negative in 10 gms of sample6. Clostridia- Negative in 10 gms of sample
Storage Store below 30°C.
PH 4.80- 5.80
Additional description Pure extracts used in broths or as control for cell culture and Western Blot.
Short name Malt Extract, Certified
Alternative name Malt Extract, Certified
Alternative technique extrats