S3306
Sabouraud dextrose broth
suitable for microbiology, NutriSelect® Plus
Synonym(s):
SDB, Sabouraud Glucose Broth
About This Item
Recommended Products
Agency
according to EP
according to JP
according to USP
Quality Level
sterility
non-sterile
form
powder
shelf life
limited shelf life, expiry date on the label
composition
Dextrose, 20.00 g/L
Mycological Peptone, 10.00 g/L
manufacturer/tradename
NutriSelect® Plus
packaging
pkg of -100 g
pkg of -500 g
storage condition
(Dry place, tightly sealed containers)
technique(s)
microbiological culture: suitable
color
light yellow
pH
5.6±0.2 (25 °C)
application(s)
bioburden testing
cleaning products
clinical testing
clinical testing
cosmetics
food and beverages
personal care
microbiology
storage temp.
2-25°C
suitability
selective by low pH for Aspergillus spp.
selective by low pH for Candida spp.
selective by low pH for Penicillium spp.
selective by low pH for Pichia spp.
selective by low pH for Saccharomyces spp.
selective by low pH for Zygosaccharomyces spp.
selective by low pH for aciduric bacteria
selective by low pH for molds (General Media)
selective by low pH for yeasts (General Media)
General description
Application
Preparation Note
Footnote
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
Hazard Statements
Precautionary Statements
Hazard Classifications
Aquatic Chronic 3
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
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Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.
Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.
Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.
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