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36408

Millipore

Bromcresol Purple Broth

NutriSelect® Plus, suitable for microbiology

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About This Item

Code UNSPSC :
41171606
Nomenclature NACRES :
NA.74

Stérilité

non-sterile

Niveau de qualité

200

Gamme de produits

BioChemika

Forme

powder

Durée de conservation

limited shelf life, expiry date on the label

Composition

beef extract, 3.0 g/L
bromo cresol purple, 0.04 g/L
peptic digest of animal tissue, 10.0 g/L
sodium chloride, 5.0 g/L

Fabricant/nom de marque

NutriSelect® Plus

Technique(s)

microbe id | utilization test: suitable
microbiological culture: suitable

pH final

7.0±0.2 (25 °C)

Application(s)

food and beverages
food and beverages
microbiology

Adéquation

bacteria
nonselective and differential for Enterobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for coliforms

Application

Bromcresol Purple Broth is recommended for studying fermentation of carbohydrates by pure culture

Notes préparatoires

Suspend 18 g in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense in tubes containing inverted Durham`s tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 10 minutes. Cool and aseptically add sterile desired carbohydrate to a final concentration of 0.5 - 1.0 %.

Note de bas de page

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.

Informations légales

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

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

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Certificats d'analyse (COA)

Lot/Batch Number
BCCH0877
BCCC7421
BCCB7062
BCBZ6622
BCBV0287

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Retrouvez la documentation relative aux produits que vous avez récemment achetés dans la Bibliothèque de documents.

Consulter la Bibliothèque de documents

Sharon Maes et al.
Journal of food protection, 82(2), 262-275 (2019-01-27)
After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage.

Articles

Differentiation and Identification Media for Salmonella

Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.

Notre équipe de scientifiques dispose d'une expérience dans tous les secteurs de la recherche, notamment en sciences de la vie, science des matériaux, synthèse chimique, chromatographie, analyse et dans de nombreux autres domaines..

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