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51405

Millipore

MacConkey-Agar (without salt)

suitable for microbiology, NutriSelect® Plus

Synonyme(s) :

MacConkey-Agar (without salt and crystal violet)

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About This Item

Code UNSPSC :
41171606
Nomenclature NACRES :
NA.85

Stérilité

non-sterile

Niveau de qualité

200

Forme

powder

Durée de conservation

limited shelf life, expiry date on the label

Composition

agar, 12 g/L
bile salts, 5 g/L
lactose, 10 g/L
neutral red, 0.075 g/L
peptone, 20 g/L

Fabricant/nom de marque

NutriSelect® Plus

Technique(s)

microbiological culture: suitable

pH

7.4±0.2 (25 °C)

Application(s)

clinical testing
environmental
food and beverages
microbiology

Adéquation

Acinetobacter spp.
selective and differential for Enterococcus spp.
selective and differential for Escherichia coli
selective and differential for Proteus spp.
selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for Staphylococcus spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae

Application

A differential medium which restricts the swarming of most Proteus species. Useful for culturing urine specimens which may contain large number of Proteus species.

Notes préparatoires

Suspend 47 g in 1 litre of distilled water. Bring to the boil to dissolve completely. Sterilize by autoclaving at 121°C for 15 minutes. Pour into sterile petri plates. Dry the surface of the gel before inoculation.

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

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)

Choose from one of the most recent versions:

Certificats d'analyse (COA)

Lot/Batch Number
BCCD3623
BCCB9778
BCBZ4453
BCBZ4440
BCBX5820

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If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

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Déjà en possession de ce produit ?

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

Consulter la Bibliothèque de documents

Gastroduodenal dysfunction and bacterial colonisation of the ventilated lung.
Inglis, Timothy JJ, et al.
Lancet, 341.8850, 911-913 (1993)
A.E. Greenberg et al.
Standard Methods for Examination of Water and Wastewater (1985)

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.

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