W.L. Nutrient Agar (Wallerstein Laboratory)

Tietoa tuotteesta

This medium was developed by Green and Gray in 1950 for the isolation and enumeration of yeasts, moulds and bacteria in the brewing process. The medium has a pH of 5.5 which is optimum for Brewers yeast and will allow the growth of a wide range of organisms including Enterobacteriaceae, Flavobacterium, Lactobacillus and Pediococcus spp. as well as yeasts and moulds. If a process involving bakers or distillers yeast is under examination the pH should be adjusted to 6.5. The medium may be adapted to detect bacteria only by the addition of 0.004 g/litre of Actidione to suppress the yeasts.