WL (Wallerstein Laboratory) Nutrient Agar is used for cultivating yeasts, molds, and bacteria encountered in brewing and the industrial fermentation processes. Enzymatic Digest of Casein and Yeast Extract provide nitrogenous sources, carbohydrates, vitamins, and minerals for fungal growth. Dextrose is the fermentable carbohydrate. Monopotassium Phosphate is the pH buffer. Calcium Chloride, Potassium Chloride, Magnesium Sulfate, Ferric Chloride, and Manganese Sulfate supply essential ions. Bromocresol Green is the pH indicator. A pH of 5.5 is ideal for counting beer yeasts, while 6.5 is preferred for those employed in bakery and distilled spirits. Agar is the gelifying agent.