Malt extract agar
The malt extract agar (MEA) is a nutrient medium that has been used for a long time .
use
MEA was originally used for hygiene control in breweries because it can detect a wide range of species ( mold , yeast and bacteria ). It is a complete medium with a relatively high moisture content and a low pH value that inhibits bacterial growth. It simulates humid environments like those found in the bathroom or kitchen (or breweries).
In the course of time various mixing ratios and additives have been added. The FDA's BAM (Bacteriological Analytical Manual) provides three basic mixtures:
- M93 for use in the cosmetics industry
- M94 Malt Extract Broth (Difco)
- M182 Malt Extract Agar for Yeasts and Molds (MEAYM), recommended for the detection of Aspergillus and Penicillium
literature
- M. Rapp: Indicator additives for germ differentiation on wort and malt extract agar. In: Milchwiss. Vol. 29, 1974, pp. 341-344.
- J. Reiss: A selective culture medium for the detection of Aspergillus flavus in moldy bread. In: Zentralblatt für Bakteriologie, Parasitenkunde, Infektkrankheiten und Hygiene , Dept. I, Originals, Series A, Vol. 220, 1972, pp. 564-566, ISSN 0300-9688 .