Malt Extract

Product introduction For fungal counts, especially for yeasts and moulds, and for cultures of test strains during the validation of microbial vitamins. preparation method Weigh 15g of this product in 1L distilled water or deionized water (can increase or decrease the amount of preparation according to the proportion), dissolve in lukewarm, pack, autoclaving at 121℃ for 15 minutes, and set to use. composition: g/L Malt extract powder: 15. 0 pH: 4. 7±0. 2, 25℃ Technical standard Solid: ≥65% Blazing residue: ≤10% Glycation degree: qualified Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.