MALT EXTRACT is prepared by successive purifications, removing all enzymatic activity. In solution, it has a very light color. It is particularly well suited for culturing yeasts and molds, allowing the
sporulation of molds such as Aspergillus and Penicillium. It has high carbohydrate content and should not be heated in excess to avoid the darkening of the medium. Malt Extract provides carbon, protein and nutrients in culture media.