Technical Data
Yeast Extract (Yeastolate)
Molecular Biology Grade
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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%.

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 Origin:
The 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.

Appearance: Light yellow to medium tan, homogeneous, free flowing powder

Solubility: Light yellow to amber, clear, complete

pH: 6.5 ± 0.5

Ash: 17%

Salt: 0.5%

Nitrogen (Amino): 5%

Nitrogen (AN/TN): 36%

Microbiological Testing: Salmonella, Standard Plate Count, Coliform (MPN/g), Viable Yeast & Mold

Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological.

US Biological application reference: 1. Devkota, A.K. et al., (2012) Biochemistry, 51; 2100–2112. 2. Madsen, J. A., et al., (2012) Chem. Eur. J.. doi: 10.1002/chem.201103534.