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1.07993

Millipore

GranuCult® BAT Broth

according to IFU Method No. 12, For the enrichment of Alicyclobacillus spp.

Synonyme(s) :

BAT medium, Alicyclobacillus Medium

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About This Item

Code UNSPSC :
41106213
Nomenclature NACRES :
NA.74

Agence

according to IFU Method No. 12

Niveau de qualité

200

Stérilité

non-sterile

Forme

medium granules (dehydrated culture medium (DCM))

Fabricant/nom de marque

GranuCult® prime

Application(s)

bioburden testing
food and beverages

Adéquation

Alicyclobacillus spp. (spp)

Catégories apparentées

Description générale

BAT broth is suitable for the enrichment of spore-forming thermo-acidophilic spoilage bacteria (Alicyclobacillus spp.). It contains glucose as a carbon and energy source. Yeast extract is a source for vitamins, particularly the B-group. Potassium dihydrogen phosphate acts as a buffering system. The low pH value and the high incubation temperature inhibit the contaminating flora. This medium contains many trace elements, which supply the specific requirements for the growth of Alicyclobacillus spp.

Application

BAT broth is used for the enrichment of Alicyclobacillus spp. from juice and juice-related products and their ingredients, environmental samples, including process water, and other materials in the area of food production and food handling.

Caractéristiques et avantages

The formulation of this BAT broth is according to the revision of IFU Method No. 12 of 2019, and is less toxic due to the removal of boric acid and cobalt(II) chloride hexahydrate

Note de bas de page

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.

Informations légales

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

Souvent commandé avec ce produit

Réf. du produit
Description
Tarif

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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Articles

Revised IFU Method No. 12 for Alicyclobacillus spp.

New microbiological standards for fruit juices focus on detecting Alicyclobacillus spp. using BAT broth and agar.

Revised IFU Method No. 12 for Alicyclobacillus spp.

New microbiological standards for fruit juices focus on detecting Alicyclobacillus spp. using BAT broth and agar.

Revised IFU Method No. 12 for Alicyclobacillus spp.

New microbiological standards for fruit juices focus on detecting Alicyclobacillus spp. using BAT broth and agar.

Revised IFU Method No. 12 for Alicyclobacillus spp.

New microbiological standards for fruit juices focus on detecting Alicyclobacillus spp. using BAT broth and agar.

Contenu apparenté

Alicyclobacillus Spoilage in Juices: Testing Methods

Alicyclobacillus are acidophilic, strictly aerobic, and spore-forming spoilage bacteria that can cause increased turbidity, color changes and unpleasant sensory properties in juices. Testing is performed according to IFU method No 12 (2019).

Alicyclobacillus Spoilage in Juices: Testing Methods

Alicyclobacillus are acidophilic, strictly aerobic, and spore-forming spoilage bacteria that can cause increased turbidity, color changes and unpleasant sensory properties in juices. Testing is performed according to IFU method No 12 (2019).

Alicyclobacillus Spoilage in Juices: Testing Methods

Alicyclobacillus are acidophilic, strictly aerobic, and spore-forming spoilage bacteria that can cause increased turbidity, color changes and unpleasant sensory properties in juices. Testing is performed according to IFU method No 12 (2019).

Alicyclobacillus Spoilage in Juices: Testing Methods

Alicyclobacillus are acidophilic, strictly aerobic, and spore-forming spoilage bacteria that can cause increased turbidity, color changes and unpleasant sensory properties in juices. Testing is performed according to IFU method No 12 (2019).

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