Liofilchem Malt Extract Broth

The Liofilchem® Malt Extract Broth is a liquid medium specially designed for the cultivation of yeasts and moulds. Its formulation provides essential nutrients and an acidic pH to support fungal growth while inhibiting bacterial proliferation.

Key Features

1. Optimized for Yeasts and Moulds:
   • Acidic pH ensures robust fungal growth and minimizes bacterial contamination.
2. Nutrient-Rich Formula:
   • Includes malt extract, glucose, and yeast extract for enhanced organism growth.
3. Easy Preparation:
   • Dehydrated powder allows quick and consistent preparation of the medium.
4. Wide Application:
   • Suitable for food, pharmaceutical, and environmental fungal analyses.

Specifications

Formula

Physical Properties

Environmental and Storage

Packaging Options

Applications

1. Food Safety Testing:
   • Used to detect fungal contamination in food and beverage products.
2. Pharmaceutical Testing:
   • Ensures safety and quality in pharmaceutical environments.
3. Environmental Monitoring:
   • Monitors fungal growth in environmental samples.

Usage Guidelines

Preparation

1. Suspend 15 g of powder in 1 liter of distilled or deionized water.
2. Heat and stir until fully dissolved.
3. Dispense into final containers.
4. Sterilize at 121°C for 15 minutes.

Technique

1. Inoculate the medium with the test organism.
2. Incubate at 30 ± 2°C for 18-72 hours under aerobic conditions.
3. Observe for turbidity, indicating fungal growth.

Microbial Performance

Advantages

1. Reliable Results:
   • Provides consistent fungal growth with minimized bacterial interference.
2. Comprehensive Nutrients:
   • Supports a wide variety of fungal species.
3. Long Shelf Life:
   • Stable for 4 years when stored correctly.
4. Regulatory Compliance:
   • Meets industry standards for fungal detection.

Warnings and Precautions

1. Use only by trained personnel in a laboratory setting.
2. Store in a dry environment to avoid contamination.
3. Dispose of waste in accordance with local and national regulations.

References

1. Reddish. (1919). Abstr. Bacteriol.
2. Thom and Church. (1926). The Aspergilli.
3. U.S. Food and Drug Administration (2001). Bacteriological Analytical Manual, AOAC International.