Malt Extract Agar is used for the cultivation of fungi and is not intended for use in the diagnosis of disease or other conditions in humans. An acidic medium which will support the growth of most yeasts and molds whilst inhibiting most bacteria. It was first described by Thom and Church in 1926 in a study of Aspergillus spp. claiming the high carbohydrate content ensured rapid growth. Selectivity can be increased by further lowering the pH with the addition, after sterilization, of Lactic Acid (X037). It should be noted that excess heating of this medium together with its low pH can easily result in hydrolysis of the agar gel producing soft plates.

Typical formula:

Malt Extract: 30.0g/l
Mycological Peptone: 5.0 g/l
Agar: 15.0 g/l

pH: 5.4 +/- 0.2 (Add Lactic Acid pH will be adjusted to: 3.5 – 4.0.)

Hazard Phrases: Not considered harmful under normal laboratory conditions