16447
Glucose Bromcresol Purple Agar
suitable for microbiology, NutriSelect® Plus
Synonym(s):
Tryptone Yeast Extract Agar with Bromocresol Purple
About This Item
Recommended Products
Agency
according to ISO 21258-1:2017
Quality Level
sterility
non-sterile
product line
BioChemika
form
powder
shelf life
limited shelf life, expiry date on the label
composition
Agar, 15.0 g/L
Brom cresol purple, 0.015 g/L
Casein enzymic hydrolysate, 10.0 g/L
Glucose, 10.0 g/L
Sodium chloride, 5.0 g/L
Yeast extract, 1.5 g/L
manufacturer/tradename
NutriSelect® Plus
technique(s)
microbe id | utilization test: suitable
final pH
7.0±0.2 (25 °C)
application(s)
agriculture
clinical testing
environmental
food and beverages
microbiology
suitability
Citrobacter spp.
Neisseria spp.
Proteus spp.
Serratia spp.
Shigella spp.
Streptococcus spp.
nonselective and differential for Bacillus cereus
nonselective and differential for Bacillus spp.
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 coliforms
nonselective and differential for enterobacteriaceae
Application
Preparation Note
Footnote
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
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
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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.
Protocols
General guidance for the detection and enumeration of Enterobacteriaceae in food according to EN-ISO 8523:1991 and EN-ISO 4832:1991, respectively.
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