Malt extract agar

Manufactured by Scharlab

Sourced in Spain

Malt extract agar is a culture medium used for the growth and isolation of microorganisms, particularly fungi and yeasts. It provides the necessary nutrients and growth factors for the cultivation of these organisms.

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Malt extract (3 citations)

5 protocols using malt extract agar

Enzyme Characterization Using Spectrophotometric Assays

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Copper (II) sulfate pentahydrate, CuSO₄∙5H₂O (>98.0%); ammonium sulfate, (NH₄)₂SO₄ (99%); calcium chloride, CaCl₂ (99.9%); magnesium sulfate heptahydrate, MgSO₄∙7H₂O (99%); potassium chloride, KCl (99%); potassium phosphate monobasic, K₂HPO₄ (99%); thiamine hydrochloride (99%) sodium citrate dihydrate HOC(COONa)(CH₂COONa)₂∙2H₂O (>99%), and sodium hydroxide anhydrous pellets, NaOH (>98%) were purchased from Merck (Darmstadt, Germany). The citric acid (99.5%), malt extract agar, and yeast extract were supplied by Scharlau (Barcelona, Spain). 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonate), ABTS (>98.0%), 3,5-dinitrosalicylic acid, and DNS (>98.0%) were manufactured from Sigma–Aldrich, St. Louis, MO, USA. D(+)-Glucose anhydrous PA-ACS and sodium acetate anhydrous (99.9%) were obtained from PanReac AppliChem (Barcelona, Spain). Acrylamide and bis-acrylamide solution (30%, 29:1), 0.5 M Tris-HCl, pH 6.8, 1.5 M Tris-HCl, pH 8.8 solutions were provided for Bio-Rad, Alcobendas, Spain.

Durán-Sequeda D., Suspes D., Maestre E., Alfaro M., Perez G., Ramírez L., Pisabarro A.G, & Sierra R. (2021). Effect of Nutritional Factors and Copper on the Regulation of Laccase Enzyme Production in Pleurotus ostreatus. Journal of Fungi, 8(1), 7.

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Evaluation of Aspergillus flavus Antifungal Activity

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First, inocula of the two Aspergillus flavus strains were prepared. For this purpose, the strains were initially grown on malt extract agar (Scharlab S.L., Barcelona, Spain) at 25 °C for 10 days. A spore suspension of each strain was collected by adding 10 mL of sterile 0.05% (vol/vol) Tween 80 (Scharlab S.L.) to each mold plate and then rubbing the surface with a glass rod. The suspension formed was filtered through 2 layers of gauze. The concentration of each spore suspension was quantified using a Neubauer chamber and a microscope (Olympus CX 400, Tokyo, Japan) and adjusted to 10⁶ spores/mL with sterile water.
For antifungal activity, potato dextrose agar (PDA; Oxoid, Madrid, Spain) plates were prepared and 100 μL of each essential oil was added and spread over the surface of the plate. After spreading, the plates were allowed to dry under sterile conditions around a flame.
For the assay, 10 μL of the spore suspension of each mold was inoculated in a central spot of the plate. The strains were inoculated separately. Sterile water was used as a negative control. Plates were incubated at 25 °C for 10 days.

Boy F.R., Benito M.J., Córdoba M.D., Rodríguez A, & Casquete R. (2023). Antimicrobial Properties of Essential Oils Obtained from Autochthonous Aromatic Plants. International Journal of Environmental Research and Public Health, 20(3), 1657.

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Comprehensive Reagent Inventory for Research

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All the chemicals used in this work were acquired in reagent grade or were suitable for cell culture. Agar (bacteriological), BCA Protein Assay Kit, d-(+)-Maltose monohydrate (95 %), l-(+)-Arabinose (99 %), peptone (bacteriological), and yeast extract were supplied by Thermo Fisher Scientific (USA). d-(+)-Xylose (98.5 %), Folin-Ciocalteu's reagent, methanol (99 %), sulfuric acid (98 %), and sodium acetate anhydrous (99.9 %) were obtained from PanReac AppliChem (Barcelona, Spain). Acetic acid (99.7 %), ammonium sulfate (99 %), 2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonate) (ABTS), calcium chloride (99.9 %), copper (II) sulfate anhydrous (99.9 %), gallic acid (97.5 %), l-(-)-Malic acid (99 %), l-(+)-tartaric acid (99 %), magnesium sulfate heptahydrate (99 %), potassium chloride (99 %), potassium phosphate monobasic (99 %), sodium selenite (98 %), succinic acid (99 %), thiamine hydrochloride (99 %), and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) (97 %) were purchased from Merck (Darmstadt, Germany). Glucose POD-GOD kit was obtained from Spinreact (Sant. Esteve de Bas, Girona, Spain). Citric acid (99.5 %), d-(+)-Glucose (97.5 %), and malt extract agar were supplied by Scharlau (Barcelona, Spain).

Durán-Aranguren D., Chiriví-Salomón J.S., Anaya L., Durán-Sequeda D., Cruz L.J., Serrano J.D., Sarmiento L., Restrepo S., Sanjuan T, & Sierra R. (2020). Effect of bioactive compounds extracted from Cordyceps nidus ANDES-F1080 on laccase activity of Pleurotus ostreatus ANDES-F515. Biotechnology Reports, 26, e00466.

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Fungal Spore Suspension Preparation

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The strains were initially grown on malt extract agar (Scharlab S.L., Barcelona, Spain) at 25°C for 7 d. A spore suspension of each strain was collected by adding 10 mL of sterile 0.05% (vol/vol) Tween 80 (Scharlab S.L.) to each mold plate and then rubbing the surface with a glass rod. The suspension formed was filtered through 2 layers of cheesecloth. The concentration of each spore suspension was quantified using a Neubauer chamber and a microscope (Olympus CX 400, Tokyo, Japan), and adjusted to 10 5 spores/mL with sterile water.

Casquete R., Benito M.J., Aranda E., Martín A., Ruiz-Moyano S, & de Guía Córdoba M. (2019). Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production. Journal of dairy science, 102(9).

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Optimizing A. flavus Growth and Aflatoxin Production

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For inoculum preparation, malt extract agar (Scharlab, Barcelona, Spain) was inoculated with the strains and incubated at 25°C for 7 d. The spore suspension of each strain was collected by adding 10 mL of sterile aqueous 0.05 mL/100 mL of Tween 80 (Scharlab) to each mold plate, followed by rubbing the surface with a glass rod. The suspension formed, was filtered through 2 layers of cheesecloth. The concentration of each spore suspension was quantified by using a microscope (Olympus CX 400, Tokyo, Japan) and Neubauer chamber. Two microliters of each spore suspension, adjusted to 10 5 spores/mL with sterile water, was inoculated onto cheese agar plates adjusted to the pre-determined pH and a w conditions, and incubated at various temperatures (10, 15, 20, 25, and 30°C) to evaluate their influence on the growth of A. flavus and AF production.

Casquete R., Benito M.J., Córdoba M.G., Ruiz-Moyano S, & Martín A. (2017). The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors. Journal of dairy science, 100(9).

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