Wort Agar is based on formulations developed by Parfitt (1933) and Scarr (1959), designed to replicate the composition of natural wort. Parfitt focused on yeast and mould counts in butter with Scarr’s later adaptation designed for growth of osmophilic yeast and their detection in sugar products and soft drinks. Wort Agar is primarily used for the cultivation, isolation, and enumeration of yeasts and moulds. It is especially effective for osmophilic yeasts that may be present in butter, sugar products, syrups, soft drinks, and sweet beverages. The low pH and presence of chloramphenicol inhibit bacterial growth.
Wort Agar can be used in compliance with ICUMSA (2022) Method GS2-47.
