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Merck
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Documentos

38719

Millipore

Photobacterium Broth

suitable for microbiology, NutriSelect® Plus

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About This Item

UNSPSC Code:
41171607
NACRES:
NA.74

sterility

non-sterile

Quality Level

100

form

powder

shelf life

limited shelf life, expiry date on the label

composition

ammonium chloride, 0.3 g/L
calcium carbonate, 1 g/L
casein enzymic hydrolisate, 5 g/L
ferric chloride, 0.01 g/L
magnesium sulfate, 0.3 g/L
monopotassium dihydrogen phosphate, 3 g/L
sodium chloride, 30 g/L
sodium glycerophosphate, 23.5 g/L
yeast extract, 2.5 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

7.0±0.2 (25 °C)

application(s)

agriculture
environmental
food and beverages
life science and biopharma
microbiology

suitability

photobacteria

Application

Photobacterium Broth has been used to enumerate Photobacterium sp..
Photobacterium Broth is used for cultivation and demonstration of luminescence of photobacteria.

Preparation Note

Suspend 65.6 g in 1 litre distilled water. Heat to boiling to dissolve the medium. Sterilize by autoclaving at 121°C for 15 minutes. Before pouring mix well to evenly distribute slight precipitate formed.

Footnote

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.

Legal Information

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

ppe

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
BCCK3008
BCCH4367
BCCG0626
BCBW8986
BCBV0289

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Colin Fogarty et al.
Food microbiology, 77, 38-42 (2018-10-10)
This study investigated the growth of indicator and spoilage bacteria on whole Atlantic salmon (Salmo salar) stored aerobically at 2 °C. On days 0, 2, 3, 6, 8 and 10 microbiological analysis was carried out on inner flesh and outer skin
The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage.
Smyth, et al.
Foods (Basel, Switzerland), 7 (2020)

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