General description: Yeast extract is manufactured under controlled conditions to retain its vitamin content and other nutritive values such as free amino acids. It is rich in vitamins, especially those belonging to B complex and is often used to supply these factors in culture media at a concentration of 0.3 - 0.5%. It is particularly used in media for cultivation of microorganisms encountered in milk or other dairy products.
Grade: for microbiology
Ign. Residue: ≤15%
Impurities: ≥4.5% amino N
Loss: ≤8% loss on drying
pH: 6.5-7.5 (25°C, 2% in H2O)
Shelf Life: (limited shelf life, expiry date on the label)
Solubility: H2O: soluble2%, clear, light yellow to brownish-yellow