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89526

Millipore

Yeast Extract

micro-agglomerated

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About This Item

Numero CAS:
8013-01-2
Numero CE:
232-387-9
Numero MDL:
MFCD00132599
Codice UNSPSC:
41106212
NACRES:
NA.85

Origine biologica

Saccharomyces cerevisiae

Livello qualitativo

200

Sterilità

non-sterile

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Composizione

amino-N, ≥4.5%
nitrogen content, ≥9%

Residuo alla calcinazione

≤15%

Perdita

≤8.0% loss on drying

pH

5.8-6.8 (25 °C, 2% in H2O)

applicazioni

food and beverages
microbiology

Compatibilità

molds
yeasts

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Applicazioni

This yeast extract was produced in micro-agglomerated form to be easier for weight-in by better flow properties of the powder and less dust building.

Risultati analitici

solubility:2% in water: clear, light yellow and light brown-yellow and light brown

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Choose from one of the most recent versions:

Certificati d'analisi (COA)

Lot/Batch Number
BCCJ2875
BCCH1763
BCCF1954
BCBV3961
BCBT1251

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PLoS computational biology, 7(9), e1002172-e1002172 (2011-10-08)
Quorum sensing (QS) enables bacterial multicellularity and selective advantage for communicating populations. While genetic "switching" phenomena are a common feature, their mechanistic underpinnings have remained elusive. The interplay between circuit components and their regulation are intertwined and embedded. Observable phenotypes
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Articoli

Base Ingredients of Microbiology Media

Culture media provides a habitat with suitable nutrients, energy sources, and certain environmental conditions for the growth of microorganisms. The components of the culture media range from simple sugars to peptones, salts, antibiotics, and complex indicators.

Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..

Contatta l'Assistenza Tecnica.