Sabouraud Maltose Agar, 2.5 kg

Fungi were among the first microorganisms recognized because some of the fruiting structures, such as the mushrooms, are large enough to be seen without a microscope. Fungi can be grouped simply on the basis of morphology as either yeasts or moulds (1). Sabouraud Maltose Agar was formulated by Sabouraud (2) and is used for the isolation and differentiation of yeast and moulds. (3, 4, 5). Mycological peptone provides nitrogen, vitamins, minerals, amino acids and growth factors. Maltose provides an energy source for the growth of microorganisms. The low pH favours fungal growth and inhibits contaminating bacteria from clinical specimens (1). The acid reaction of the final medium is inhibitory to a large number of bacteria making it particularly useful for cultivating fungi and aciduric microorganisms. For isolation of fungi from contaminated specimens, a selective medium should be inoculated simultaneously. Incubate cultures for 4 to 6 weeks before reporting as negative. Storage and Shelf-life: Store below 30°C in tightly closed container and the prepared medium at 2-8°C. Use before expiry date on the label. References: 1. Murray P. R., Baron J. H., Pfaller M. A., Jorgensen J. H. and Yolken R. H., (Ed.), 2003, Manual of Clinical Microbiology, 8th Ed., American Society for Microbiology, Washington, D.C. 2. Sabouraud R., 1892, Ann. Dermatol. Syphil. 3 : 1061. 3. Davidson and Dowding, 1932, Arch. Dermatol. Syphilol. 26:660. 4. Davidson, Dowding and Buller. 1932. Can. J. Res. 6:1. 5. Frank L. S., 1932, Arch. Dermatol. Syphilol., 26: 457