Wort Agar is a dehydrated medium for the cultivation, isolation and enumeration of yeasts and moulds. It is particularly well adapted to the enumeration of osmophilic yeasts in butter, sugar, syrups, lemonades and more generally in sweet beverages.
Malt Extract and peptone provide amino acids and vitamins. Maltose and dextrin are a source of energy. Monopotassium phosphate is the buffer which maintains the pH of the medium. Ammonium chloride is a source of nitrogen. Agar is the solidifying agent. The low pH favours yeasts growth.