Lab M's Complete Microbiological Culture for Breweries

Lab M´s culture media for the brewing industry provides the means to detect and identify unwanted micro-organisms across all facets of the brewing process, as well as to monitor levels of those organisms that are fundamental to successful beer production.

Lab M's range includes:

Raka Ray No.3 media: to manage and control levels of lactic acid bacteria such as Lactobacillus and Pediococcus. Both a standard formulation and a unique, modified higher gel strength for surface inoculation are available.

W.L. (Wallerstein Laboratory) Nutrient Agar: is used for total microbial counts, and is selective for bacterial contaminants of yeast cultures. The standard formulation differentiates wild yeasts based on the sensitivity of brewing yeasts to cycloheximide. W.L. Differential Agar includes the addition of 4mg/litre Actidione which adapts the medium to suppress yeasts and moulds for the differential detection of bacteria only.

Lysine Agar: for the isolation and enumeration of contamination of the pitching yeast by wild yeasts such as; Saccharomyces cerevisiae, S. carlsbergensis and S. pastorianus.

Yeast & Mould Agar: specifically formulated for the detection of both Saccharomyces and non-Saccharomyces wild yeasts in beer and brewing processes, particularly when the pitching yeast is also present.

Lab M's complete range of brewing industry media includes: Raka Ray No.3 media; W.L. (Wallerstein Laboratory) Nutrient Agar; Lysine Agar; and Yeast & Mould Agar. Covering all potential brewing industry needs for the management of microbiology within brewery production.

Further information about this comprehensive media range can be found at: www.labm.com