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22310

Millipore

Cereus Selective Agar

NutriSelect® Basic, suitable for microbiology

Sinonimo/i:

Bacillus Cereus Agar, Bacillus Cereus Selective Agar, Bacillus cereus Egg yolk Polymyxin Agar Base, Cereus Selective Agar Base acc. to Mossel, MYP Agar, Mannitol-Egg-yolk-polymyxine-Agar, PEMBA, PREP agar, Polymixin Pyruvate Egg yolk Mannitol Bromothymol blue Agar

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About This Item

Codice UNSPSC:
41171606
NACRES:
NA.74

Sterilità

non-sterile

Livello qualitativo

100

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Composizione

agar, 12 g/L
D(-)-mannitol, 10 g/L
meat extract, 1 g/L
meat peptone, 10 g/L
phenol red, 0.025 g/L
sodium chloride, 10 g/L

Produttore/marchio commerciale

NutriSelect® Basic

tecniche

microbiological culture: suitable

pH finale

7.1±0.2 (25 °C)

applicazioni

clinical testing
environmental
food and beverages
microbiology

Compatibilità

selective and differential for Bacillus cereus
selective and differential for Bacillus spp.

Applicazioni

For enumeration, identification and isolation of Bacillus cereus in food.

Nota sulla preparazione

Dissolve 43 g in 900 ml water. Sterilize by autoclaving at 121°C for 15 minutes and let cool to 45-50°C. Add 100 ml egg-yolk suspension (Cat. No. 17148) and 10 mg polymyxin B (Cat. No. 81334) or 2 vial/l Polymyxin B Selective Supplement (Cat. No. P9602) to the autoclaved solution.

Nota a piè di pagina

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.

Note legali

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

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 2

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
BCCL5189
BCCK1052
BCCH1706
BCCF0207
BCCB3911

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D A Mossel et al.
Applied microbiology, 15(3), 650-653 (1967-05-01)
For the enumeration of vegetative cells and spores of Bacillus cereus in foods, a mannitol-egg yolk-phenol red-agar has been developed which exploits the failure of B. cereus to dissimilate mannitol, and the ability of most strains to produce phospholipase C.

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