Wort broth is primarily used in microbiology and biotechnology as a growth medium for cultivating yeast and certain microorganisms. It provides essential nutrients such as carbohydrates, amino acids, peptides, vitamins, and minerals, which support robust microbial growth. It is especially valuable in brewing research for studying yeast fermentation behavior, strain selection, and metabolic activity under controlled conditions. Wort broth closely mimics the natural environment of brewing processes, making it ideal for optimizing fermentation parameters, developing starter cultures, and ensuring yeast health before large-scale fermentation. It is also used in academic and industrial labs for experiments related to ethanol production, flavor compound analysis, and genetic studies of yeast strains.