Medium data

Search for medium name = [%MALT%].

Unless otherwise stated, sterilize media by autoclaving at 121°C for 15 min.

13 BL AGAR (GLUCOSE BLOOD LIVER AGAR)

Lab-Lemco powder (Oxoid)	`3.0`	g
Proteose peptone No. 3 (BD-Difco)	`10.0`	g
Trypticase peptone (BD-BBL)	`5.0`	g
Phytone peptone (BD-BBL)	`3.0`	g
Yeast extract (BD-Difco)	`5.0`	g
Liver extract (see below)	`150.0`	ml
Glucose	`10.0`	g
Soluble starch	`0.5`	g
Solution A (see below)	`10.0`	ml
Solution B (see below)	`5.0`	ml
Tween 80	`1.0`	g
Bacto agar (BD-Difco)	`15.0`	g
5% L-Cysteine·HCl·H₂O solution	`10.0`	ml
Horse blood	`50.0`	ml
Distilled water	`825.0`	ml

Adjust pH to 7.2.
To prepare liver extract, put 10 g liver powder in 170 ml water, keep at 50 to 60C for 1 hr, boil for 5 min, adjust pH to 7.2 and filter.
Solution A:

K₂HPO₄	`10.0`	g
KH₂PO₄	`10.0`	g
Distilled water	`100.0`	ml

Solution B:

MgSO₄·7H₂O	`4.0`	g
NaCl	`0.2`	g
FeSO₄·7H₂O	`0.2`	g
MnSO₄·xH₂O	`0.2`	g
Distilled water	`100.0`	ml

Mix ingredients except horse blood and adjust pH to 7.2. After autoclaving, cool to 50C, and aseptically add 50.0 ml of horse blood.
Comment: Commercial BL agar (Nissui) is also available.

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

38 2% MALT AGAR

Malt extract (BD-Difco)	`20.0`	g
Agar	`20.0`	g
Distilled water	`1.0`	L

Adjust pH to 6.5.

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.

45 MALTOSE-BENNETT'S AGAR

Yeast extract (BD-Difco)	`1.0`	g
Beef extract (BD-Difco)	`1.0`	g
N-Z amine, type A (Sheffield)	`2.0`	g
Maltose	`10.0`	g
Agar	`15.0`	g
Distilled water	`1.0`	L

Adjust pH to 7.3.

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

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

293 MRS MALTOSE MEDIUM

Lactobacilli MRS broth (BD-Difco)	`55.0`	g
Maltose	`10.0`	g
Distilled water	`1.0`	L

Adjust pH to 6.5.

415 ACIDIC YEAST EXTRACT-MALT EXTRACT AGAR (pH 5.0)

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

418 BL WITH 0.5% MALTOSE

BL Agar (see Medium No. 13)	`1.0`	L
Maltose	`5.0`	g

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 (BD-Difco)	`4.0`	g
Malt extract (BD-Difco)	`10.0`	g
Glucose	`4.0`	g
Agar	`15.0`	g
Artificial seawater	`1.0`	L

Adjust pH to 7.3.

606 MALTOSE-YEAST EXTRACT MEDIUM

Maltose	`20.0`	g
Yeast extract	`10.0`	g
K₂HPO₄	`2.0`	g
NaCl	`5.0`	g
Agar	`15.0`	g
Distilled water	`1.0`	L

Adjust pH to 6.0.

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.

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

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.