Y1625
Yeast Extract
for use in microbial growth medium
Sinónimos:
Select Yeast Extract, microbial growth media, microbial growth medium
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Número CAS:
UNSPSC Code:
41106212
eCl@ss:
42040000
EC Number:
232-387-9
NACRES:
NA.85
MDL number:
Servicio técnico
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Molecular Biology
Quality Level
sterility
non-sterile
form
powder
technique(s)
microbiological culture: suitable using
application(s)
agriculture
storage temp.
room temp
suitability
nonselective for Escherichia coli, nonselective for coliforms
SMILES string
OC(=O)CC1c2c3c(ccc2c4c1cccc4)cccc3
InChI
1S/C19H14O2/c20-18(21)11-17-15-8-4-3-7-14(15)16-10-9-12-5-1-2-6-13(12)19(16)17/h1-10,17H,11H2,(H,20,21)
InChI key
GQNBDGXKDJSVGQ-UHFFFAOYSA-N
General description
Yeast extract is produced by various yeast species mainly by Saccharomyces cerevisiae or baker’s yeast. In addition to its use as a supplement in culture media for microbial research and biotechnology, yeast extract is also used as a component of the complex media for industrial fermentations.It also serves as a nutritional source for various microbial media.
Application
For general bacteriological use with a variety of microorganisms.
Yeast Extract has been used as a component of:
- complex media for culturing E. coli clones for shake flask experiments
- culture media for culturing bacterial species Gluconacetobacter xylinus
- yeast extract beef (YEB) media for the transformation of Agrobacterium
Yeast extract is used as a bacteriological media component for a variety of microorganisms and molecular genetics applications.
Other Notes
Water soluble portion of autolyzed yeast with intact B-complex vitamins. Yeast extract is a mixture of amino acids, peptides, water soluble vitamins and carbohydrates and can be used as additive for culture media.
Clase de almacenamiento
11 - Combustible Solids
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Jinyou Zhang et al.
Biotechnology and bioengineering, 82(6), 640-652 (2003-04-04)
Yeast extract (YE) is commonly used as a key component in the complex media for industrial fermentations. However, the lot-to-lot variation of this raw material frequently requires extensive "use testing" of many lots to identify only the few that support
A Adekunte et al.
International journal of food microbiology, 137(1), 116-120 (2009-11-13)
Power ultrasound is recognised as a potential non thermal technique to inactivate microorganisms pertinent to fruit juices. In this study, the effect of sonication on the resistance of yeast (Pichia fermentans) in tomato juice was investigated. Tomato juice samples were
Luciana M Katiki et al.
Veterinary parasitology, 182(2-4), 264-268 (2011-06-18)
The most challenging obstacles to testing products for their anthelmintic activity are: (1) establishing a suitable nematode in vitro assay that can evaluate potential product use against a parasitic nematode of interest and (2) preparation of extracts that can be