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Merck

90925

Millipore

HiCrome Klebsiella Selective Agar Base

NutriSelect® Plus, suitable for microbiology

Sinónimos:

Klebsiella Selective HiCrome Agar Base

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About This Item

UNSPSC Code:
41171606
NACRES:
NA.74

sterility

non-sterile

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 15.0 g/L
bile salts mixture, 1.5 g/L
chromogenic mixture, 0.2 g/L
petone, special, 12.0 g/L
sodium chloride, 5.0 g/L
sodium lauryl sulfate, 0.1 g/L
yeast extract, 7.0 g/L

manufacturer/tradename

NutriSelect® Plus

final pH

7.1±0.2 (25 °C)

application(s)

bioburden testing
clinical testing
environmental
food and beverages
water monitoring

microbiology

storage temp.

2-8°C

suitability

selective and differential for Klebsiella spp.

Application

Klebsiella ChromoSelect Selective Agar Base for selective isolation and easy detection of Klebsiella species from water and other sources. This medium can also be used in membrane filtration procedure.

Preparation Note

Suspend 20.4 g in 500 ml distilled water. Heat to boiling to dissolve the medium completely. DO NOT AUTOCLAVE. Cool to 45-50°C and aseptically add the rehydrated contents of 1 vial of Klebsiella Selective Supplement (Cat. No. 15821). Mix well and pour into sterile petri plates.

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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Ilenys M Pérez-Díaz et al.
Food microbiology, 77, 10-20 (2018-10-10)
Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an

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