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Merck

75405

Millipore

橙血清琼脂

suitable for microbiology, NutriSelect® Basic

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About This Item

分類程式碼代碼:
41171607
NACRES:
NA.74

無菌

non-sterile

品質等級

形狀

powder

儲存期限

limited shelf life, expiry date on the label

成份

agar, 17 g/L
casein peptone, 10 g/L
dipotassium hydrogen phosphate, 3 g/L
D(+)-glucose, 4 g/L
orange extract, 5 g/L
yeast extract, 3 g/L

製造商/商標名

NutriSelect® Basic

技術

microbiological culture: suitable

最終pH值

5.5±0.2 (25 °C)

應用

bioburden testing
environmental
food and beverages

microbiology

適合性

selective by low pH for Aspergillus spp.
selective by low pH for Bacillus spp.
selective by low pH for Candida spp.
selective by low pH for Lactobacillus spp.
selective by low pH for Penicillium spp.
selective by low pH for Saccharomyces spp.
selective by low pH for aciduric bacteria
selective by low pH for bacteria (General Media)
selective by low pH for molds (General Media)
selective by low pH for yeasts (General Media)

應用

按照 Hays、Troy 和 Beisel 方法用于分离、培养和计数果汁和果汁浓缩液(尤其是柑橘类水果)中的耐酸腐败微生物。
由于存在橙子提取物,预制的琼脂在高压蒸汽灭菌后可能变浑浊。

準備報告

Dissolve 42 g in 1 litre distilled water. Autoclave gently at 115°C for 15 minutes taking care not to overheat. The prepared agar may be turbid after autoclaving due to orange extract.

腳註

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.

法律資訊

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

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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分析证书(COA)

Lot/Batch Number

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访问文档库

D.I. Murdock et al.
Food Technology, 6, 181-181 (1952)
ADA, a fast-growth medium for Hymenoscyphus fraxineus
L. Botella
Forest Pathology, 46 (2016)
G.L. Hays et al.
Food Technology, 6, 386-386 (1952)

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