推荐产品
無菌
non-sterile
品質等級
產品線
BioChemika
形狀
powder
儲存期限
limited shelf life, expiry date on the label
成份
beef infusion solids, 2.0 g/L
casein hydrolysate, 17.5 g/L
starch, 1.5 g/L
製造商/商標名
NutriSelect® Plus
儲存條件
protect from light
技術
microbe id | susceptibility testing: suitable
microbiological culture: suitable
最終pH值
7.4±0.2 (25 °C)
應用
clinical testing
food and beverages
microbiology
儲存溫度
15-25°C
適合性
nonselective for bacteria (General Media)
一般說明
Mueller Hinton肉汤主要用于测定最低抑菌浓度(MIC)。美国FDA、世界卫生组织和美国临床实验室标准化研究所(NCCLS)均推荐采用Mueller Hinton培养基检测食品和临床材料中最常见的好氧和兼性厌氧细菌。本培养基具有良好的批次间重复性,磺胺、甲氧苄啶和四环素抑制剂的浓度较低,大部分非苛养性病原菌生长良好。
應用
Mueller Hinton肉汤(MHB)主要用于测定几种抗菌剂的最低抑菌浓度(MIC)。也可用于培养苛养生物,如脑膜炎球菌和淋球菌。
準備報告
将21 g溶于1 L蒸馏水中。 121°C高压灭菌15分钟。
腳註
我们现提供两种类型的培养基:GranuCult®优质颗粒状培养基和NutriSelect®高性价比粉末状培养基,满足用户不同层次的需求。
商标后的品级称号basic(基础)、plus(加强)或prime(特级)代表产品的不同质控水平,从基础的质控到标准质控加强版到全面合规的特级质控水平。
商标后的品级称号basic(基础)、plus(加强)或prime(特级)代表产品的不同质控水平,从基础的质控到标准质控加强版到全面合规的特级质控水平。
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)
其他客户在看
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Magainin 2 and PGLa are antimicrobial peptides found together in frog skin secretions. When added as a mixture they show an order of magnitude increase in antibacterial activity and in model membrane permeation assays. Here we demonstrate that both peptides
Proceedings of the Society For Experimental Biology and Medicine. Society For Experimental Biology and Medicine, 48, 330-330 (1941)
Wall teichoic acid protects Staphylococcus aureus against antimicrobial fatty acids from human skin.
Journal of bacteriology, 191(13), 4482-4484 (2009-05-12)
Skin-colonizing gram-positive bacteria produce wall teichoic acids (WTAs) or related glycopolymers for unclear reasons. Using a WTA-deficient Staphylococcus aureus mutant, we demonstrated that WTA confers resistance to antimicrobial fatty acids from human sebaceous glands by preventing fatty acid binding. Thus
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