Pular para o conteúdo
Merck
Todas as fotos(1)

Key Documents

70179

Millipore

Peptone Water

suitable for microbiology, NutriSelect® Plus

Faça loginpara ver os preços organizacionais e de contrato


About This Item

Código UNSPSC:
41171607
NACRES:
NA.74

esterilidade

non-sterile

Nível de qualidade

linha de produto

BioChemika

forma

powder

prazo de validade

limited shelf life, expiry date on the label

composição

peptone, 10 g/L
sodium chloride, 5 g/L

fabricante/nome comercial

NutriSelect® Plus

técnica(s)

microbe id | specific enzyme detection: suitable
microbiological culture: suitable

pH final

7.2±0.2 (25 °C)

aplicação(ões)

environmental
food and beverages
sample preparation
water monitoring

microbiology

adequação

Micrococcus spp.
nonselective for Bacillus spp.
nonselective for Candida spp.
nonselective for Escherichia coli
nonselective for Pseudomonas spp.
nonselective for Staphylococcus spp.
nonselective for Streptococcus spp.
nonselective for bacteria (General Media)
nonselective for coliforms
nonselective for enterobacteriaceae

Aplicação

A non-selective enrichment medium. Can be used for fermentation studies with various carbohydrates.

Nota de preparo

Add 15 g to 1 litre of distilled water. Mix well and distribute into final containers. Sterilize by autoclaving at 121°C for 15 minutes. If sterile solutions are to be added after autoclaving, reduce the volume of water for reconstitution by an equal amount.

Nota de rodapé

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.

Informações legais

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

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

Eyeshields, Gloves, type N95 (US)


Escolha uma das versões mais recentes:

Certificados de análise (COA)

Lot/Batch Number

Não está vendo a versão correta?

Se precisar de uma versão específica, você pode procurar um certificado específico pelo número do lote ou da remessa.

Já possui este produto?

Encontre a documentação dos produtos que você adquiriu recentemente na biblioteca de documentos.

Visite a Biblioteca de Documentos

Os clientes também visualizaram

Slide 1 of 3

1 of 3

R. Cruickshank
Medical Microbiology, 268-268 (1968)
Hanan R Shehata et al.
Frontiers in microbiology, 11, 1095-1095 (2020-06-26)
Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." The diverse health benefits have contributed to rapid increase in probiotic consumption and in the value of probiotic market, valued at

Artigos

An article concerning the detection, identification, differentiation, and cultivation of Pseudomonas species.

Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques

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.

Nossa equipe de cientistas tem experiência em todas as áreas de pesquisa, incluindo Life Sciences, ciência de materiais, síntese química, cromatografia, química analítica e muitas outras.

Entre em contato com a assistência técnica