Medium data

Search for medium name = [%MALT EXTRACT%].
Unless otherwise stated, sterilize media by autoclaving at 121°C for 15 min.

31   MALT EXTRACT AGAR

Malt extract  20.0     g
Glucose  20.0     g
Peptone  1.0     g
Agar  20.0     g
Distilled water  1.0     L

43   YEAST EXTRACT-MALT EXTRACT AGAR (ISP-2)

Yeast extract (BD-Difco)  4.0     g
Malt extract (BD-Difco)  10.0     g
Glucose  4.0     g
Agar  20.0     g
Distilled water  1.0     L
Adjust pH to 7.3.
Comment: The premixed powder is available from Becton Dickinson & Co. as ISP Medium 2.

82   ALKALINE YEAST EXTRACT-MALT EXTRACT AGAR

Prepare Yeast extract-malt extract agar (ISP-2) (see Medium No. 43). After autoclaving, adjust pH to 10.0 with sterilized 10% Na2CO3 solution.

107   1/10 YEAST EXTRACT-MALT EXTRACT AGAR

Yeast extract (BD-Difco)  0.4     g
Malt extract (BD-Difco)  1.0     g
Glucose  0.4     g
Agar  15.0     g
Distilled water  1.0     L
Adjust pH to 7.3.

125   MALT EXTRACT AGAR WITH 15% NaCl

Malt extract  20.0     g
Glucose  20.0     g
Peptone  1.0     g
NaCl  150.0     g
Agar  20.0     g
Distilled water  1.0     L

147   ALKALINE MALT EXTRACT AGAR

Solution A:
Malt extract  10.0     g
Peptone  2.5     g
Agar  20.0     g
Distilled water  900.0     ml
Adjust pH to 7.0 with 1 N NaOH.
Solution B:
Na2CO3  6.0     g
Distilled water  100.0     ml
Adjust pH to 9.4 with 6% NaHCO3 solution.
Autoclave Solutions A and B separately, and mix aseptically.

207   YEAST EXTRACT-MALT EXTRACT AGAR (ISP-2) WITH 5% NaCl

Yeast extract-malt extract agar (ISP-2) (see Medium No. 43)  1.0     L
NaCl  50.0     g

415   ACIDIC YEAST EXTRACT-MALT EXTRACT AGAR

Prepare Yeast extract-malt extract agar (ISP-2) (see Medium No. 43) and adjust pH to 5.0.

527   YEAST EXTRACT-MALT EXTRACT AGAR (ISP-2) WITH 5% NaCl (pH 9.0)

Yeast extract-malt extract agar (ISP-2) (see Medium No. 43)  1.0     L
NaCl  50.0     g
After autoclaving, adjust pH to 9.0 with sterilized 10% Na2CO3 solution.

528   YEAST EXTRACT-MALT EXTRACT AGAR (pH 9.0)

Prepare Yeast extract-malt extract agar (ISP-2) (see Medium No. 43). After autoclaving, adjust pH to 9.0 with sterilized 10% Na2CO3 solution.

569   YEAST EXTRACT-MALT EXTRACT AGAR (ISP-2) WITH ARTIFICIAL SEAWATER

Yeast extract (Difco)  4.0     g
Malt extract (Difco)  10.0     g
Glucose  4.0     g
Agar  15.0     g
Artificial seawater  1.0     L
Adjust pH to 7.3.

613   YEAST EXTRACT-MALT EXTRACT AGAR (pH 6.0)

Prepare Yeast extract-malt extract agar (ISP-2) (see Medium No. 43) and adjust pH to 6.0.

1174   YEAST EXTRACT-MALT EXTRACT AGAR (pH 5.5)

Prepare Yeast extract-malt extract agar (ISP-2) (see Medium No. 43) and adjust pH to 5.5.

895   YEAST EXTRACT-MALT EXTRACT AGAR (ISP-2) (pH 8.5)

Prepare Yeast extract-malt extract agar (ISP-2) (see Medium No. 43). After autoclaving, adjust pH to 8.5 with sterilized 10% Na2CO3 solution.

1152   YEAST EXTRACT-MALT EXTRACT AGAR (ISP-2) WITH 2% NaCl

Yeast extract-malt extract agar (ISP-2) (see Medium No. 43)  1.0     L
NaCl  20.0     g