84088
Sabouraud Dextrose Agar
NutriSelect® Plus, Glucose 4 %, powder, bottle of 500 g, suitable for microbiology
Synonym(s):
SGA, Sabouraud agar with glucose
About This Item
Recommended Products
sterility
non-sterile
Quality Level
form
powder
shelf life
limited shelf life, expiry date on the label
composition
agar, 15 g/L
Glucose, 4%
D(+)-glucose, 40 g/L
peptone, 10 g/L
packaging
bottle of 500 g
manufacturer/tradename
NutriSelect® Plus
technique(s)
microbiological culture: suitable
color
light yellow Powder
final pH
5.6±0.2 (25 °C)
application(s)
bioburden testing
cleaning products
clinical testing
cosmetics
environmental
food and beverages
personal care
pharmaceutical
microbiology
suitability
selective for Aspergillus spp.
selective for Candida spp.
selective for Penicillium spp.
selective for Pichia spp.
selective for Saccharomyces spp.
selective for Trichophyton spp.
selective for Zygosaccharomyces spp.
selective for molds (General Media)
selective for yeasts (General Media)
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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
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
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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.
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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