Malt Extract Agar is used for the isolation, cultivation, and enumeration of yeasts and moulds from foods. It is particularly suitable for yeasts and moulds as it contains a high concentration of maltose and other saccharides as energy sources. Dextrin and glycerin are the carbon sources, and peptone is a nitrogen source. Bacteriological agar is the solidifying agent. The acidic pH of the Malt Extract Agar is optimum for the growth of yeasts and moulds whilst restricting other bacterial growth. Malt Extract Agar has been used for years to cultivate fungi and yeast cultures in the sugar industry, in the manufacturing of syrups, soft drinks, and other drinks.