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Merck
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22310

Millipore

蜡状芽孢杆菌选择性琼脂

NutriSelect® Basic, suitable for microbiology

同義詞:

MYP 琼脂, PEMBA, PREP 琼脂, 多粘菌素丙酮酸盐卵黄甘露醇溴百里酚蓝琼脂, 按照 Mossel 的蜡状芽孢杆菌选择性琼脂基础, 甘露醇卵黄多粘菌素琼脂, 蜡状芽孢杆菌卵黄多粘菌素琼脂基础, 蜡状芽孢杆菌琼脂, 蜡状芽孢杆菌选择性琼脂

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About This Item

分類程式碼代碼:
41171606
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, 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

製造商/商標名

NutriSelect® Basic

技術

microbiological culture: suitable

最終pH值

7.1±0.2 (25 °C)

應用

clinical testing
environmental
food and beverages

microbiology

適合性

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

應用

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

準備報告

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.

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 2

閃點(°F)

Not applicable

閃點(°C)

Not applicable


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分析證明 (COA)

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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.

文章

Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.

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