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You are here:Home » Culture Media » Media-Ingredients » Yeast Extract (Yeastolate)

Yeast Extract (Yeastolate)


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Aqueous extract of brewer’s yeast with an exceptionally high vitamin content. Selected for greater solubility and clarity. Free amino acid content of approximately 25%.
Catalog #Y2010
Yeast Extract is produced from autolyzed yeast cells and is very soluble in water. It is used as an enrichment in a large number of culture media for general bacteriology and in media for sterility according to the USP. Because of its high content of carbohydrates, Yeast Extract should not be used in fermentation studies.
Typical Amino Acid Profile Ala 42%, Arg 27%, Asp 59%, Cys 5%, Glu 105%, Gly 27%, His 12%, Ile 28%, Leu 42%, Lys 45%, Met 9%, Phe 24%, Pro 21%, Ser 27%, Thr 28%, Trp 6%, Tyr 21%, Val 36%
Certificate of OriginThe raw product, yeast, used in the manufacturing of Yeast Extract is derived from materials originating in North America and collected in USDA approved facilities and inspected to be free of disease.
CAS Number8013-01-2
AppearanceLight yellow to medium tan, homogeneous, free flowing powder
SolubilityLight yellow to amber, clear, complete
pH6.5 ± 0.5
Nitrogen (Amino)5%
Nitrogen (AN/TN)36%
Microbiological Testing
Salmonella, Standard Plate Count, Coliform (MPN/g), Viable Yeast & MoldAs reported
Alternate namesEnzymatic digest of brewer's yeast; Baker?s extract; Autolyzed YE; Bacto YE; Brewers YE; Bacto yeast autolysate

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