W-L Nutrient Agar was developed by Green and Gray in their study of various fermentation processes. An exhaustive study examing the methods of fermentation control procedures in worts, beers, liquid yeasts and similar fermentation products led to the development of W-L Nutrient Agar. At a pH of 5.5, counts of viable baker's yeast may be made on W-L Nutrient Agar. By adjusting the pH to 6.5, the medium is suitable for obtaining counts of bakers' and distller's yeast.. Instructions for use and preparation are provided as well as a Certificate of Analysis.
Trustpilot
1 month ago
5 days ago
