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Malt Extract Agar (MEA) for Cultivation, Identification of Yeast and Preservation of Bacteria, Final pH 6.0 ± 0.2, 500g/bottle

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Malt Extract Agar (MEA)
 
Usages:
For cultivation, identification of yeast and preservation of bacteria.
 
Principle:
Malt extract powder provides carbon, protein and nitrogen necessary for fungal growth; agar as medium coagulant; chloramphenicol inhibit the growth of bacteria.
 
Formulation（per liter）:
Malt extract powder 130g
Agar 15g
Chloramphenicol 0.1g
Final pH 6.0 ± 0.2
 
 
How to use：
1.Suspend 145.1g in 1 L of distilled water , stirring heated to boiling until completely dissolved, dispensing flask, 121 ℃ autoclave for 15min.
2.Diluted and treated samples.
 
Storage: Keep container tightly closed, store in a cool, dry place, away from bright light. Storage period of 3 years.
 
Specifications: 500g/bottle