【 Principle 】

Malt extract contains maltose, glucose, various amino acids, vitamins, and minerals, which can provide sufficient carbon sources, nitrogen sources, and growth factors for fungi such as yeast and mold, meeting all the nutritional requirements for fungal proliferation; After the malt extract is dissolved, the system exhibits natural weak acidity, which can eliminate bacterial and miscellaneous interference.

Main components

Composed of malt extract and distilled water.

Storage conditions and expiration date

Storage conditions: This product should be stored in a dark environment at 2-8 ℃.

Validity period: The unopened original packaging has a validity period of 6 months.

This product is a disposable product.

Fungi selective enrichment culture: yeast and mold enrichment in food, drinking water, and raw materials, low pH acidic environment inhibits most bacteria, and improves fungal detection rate.

Aseptic testing of acidic food: Aseptic screening of fruit juice, jam, acidic canned food, and fermented beverages to detect acid resistant fungi.

Microbial limit testing for drugs and cosmetics: Pre inoculation of mold and yeast in cream, oral liquid, and raw materials, accompanied by membrane filtration testing.

Environmental fungal pollution monitoring: preliminary screening and cultivation of fungi in workshop countertops, water bodies, and packaging material swab samples.

Activation and passage of standard fungal strains: revival, short-term preservation, and expanded cultivation of quality control strains such as brewing yeast and Aspergillus niger.

Microbial killing/preservative efficacy test: preparation of culture medium for fungal challenge test, used to evaluate the antifungal effect of preservatives and disinfectants.

Preliminary screening of fungi in medical related samples: pre enrichment of opportunistic pathogenic yeast such as Candida in sputum, wound secretions, and dialysate.

Candida albicans

Oval shaped spores can produce pseudohyphae and are facultative anaerobic; Resistant to weak acids, it is a high-frequency pathogenic fungus in clinical, cosmetic, and pharmaceutical settings; Propagation is fast in MEB, with turbid culture medium and white sediment appearing at the bottom, which is more common in specimens from immunocompromised populations.

Brewing yeast, tropical Candida

Single celled oval yeast, aerobic and anaerobic; Widely present in fruits, vegetables, raw materials, and water bodies, it has strong acid resistance and is commonly contaminated by bacteria in fruit juice and sweets. It rapidly proliferates by soaking malt into powdered sugar.

Smooth Candida and Klebsiella

No false hyphae or short false hyphae, facultative anaerobic; Tolerant to weak acid environment in culture medium, it is a common bacterial species in clinical urinary tract and blood fungal infections.

Aspergillus niger

Multicellular filamentous fungi, producing black conidia, strictly aerobic; Acid resistant, plant materials, powders, and skincare products mainly contaminate molds, and after cultivation, flocculent mycelium clusters form on the liquid surface/bottom.