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Millipore

Clostridial Nutrient Medium

suitable for microbiology, NutriSelect® Basic

Synonym(s):

RCM, Reinforced Clostridial Medium

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About This Item

UNSPSC Code:
41171607
NACRES:
NA.85

sterility

non-sterile

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 0.5 g/L
L-cysteine hydrochloride, 0.5 g/L
D(+)-glucose, 5.0 g/L
meat extract, 10.0 g/L
peptone, 5.0 g/L
sodium acetate, 3.0 g/L
sodium chloride, 5.0 g/L
starch, 1.0 g/L
yeast extract, 3.0 g/L

manufacturer/tradename

NutriSelect® Basic

technique(s)

microbiological culture: suitable

final pH

6.8±0.2 (25 °C)

application(s)

agriculture
clinical testing
environmental
food and beverages
sample preparation

microbiology

suitability

anaerobic bacteria
nonselective for Bacillus spp.
nonselective for Clostridium spp.
nonselective for Escherichia coli
nonselective for Staphylococcus spp.
nonselective for coliforms

Application

For the cultivation and enumeration of clostridia and other anaerobes as well as facultative microorganisms in food, clinical and other material acc. to Hirsch & Grinsted.

Preparation Note

Dissolve 33 g in 1 litre water and sterilize by autoclaving at 121°C for 15 minutes.

Other Notes

Thermal resistance of non-proteolytic type B and type E Clostridium botulinum spores

Footnote

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.

Legal Information

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

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


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V.K. Juneja et al.
Journal of Food Protection, 58, 758-758 (1995)

Articles

Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.

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