Used widely in microbiology for cultivating yeast and molds, especially in food and beverage industries. Supports growth of a broad range of microorganisms, making it ideal for fermentation studies and quality control testing. Commonly used in breweries and wineries to monitor yeast health and detect contamination. Also employed in academic research for fungal cultivation and enzyme production studies. Its rich nutrient composition promotes robust microbial growth, suitable for both aerobic and anaerobic cultures.