Malt extract is sourced from hydrolyzed vegetal protein. Due to the high concentration of carbohydrate 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.
| Shelf Life (days) | |
|---|---|
| Storage Temp (°C) | |
| Dehydrated Medium Appearance | |
| Dehydrated Medium Colour | |
| Solubility Description | |
| Dehydrated pH |
| Organisms | Ref. No | Result |
| 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 |
