L3272

LB Broth with agar (Luria low salt)

Powder microbial growth medium

• Sinonimo/i: Luria Agar Base (Miller’s Modification)
• Codice UNSPSC: 41106200
• NACRES: NA.85

Proprietà

• Grado: for molecular biology
• Livello qualitativo: 200
• Sterilità: non-sterile
• Stato: powder
• Composizione: Agar, 15 g/L ; NaCl, 0.5 g/L ; Tryptone, 10 g/L ; Yeast Extract, 5 g/L
• tecniche: microbiological culture: suitable
• pH: 6.8-7.2(3.05% solution)
• applicazioni: food and beverages; microbiology
• Temperatura di conservazione: room temp
• Compatibilità: nonselective for Escherichia coli; nonselective for coliforms

Descrizione

Descrizione generale

Luria′s low salt LB is a microbial growth medium used for the cultivation of E. coli. This nutrient-rich microbial broth contains peptides, amino acids, water-soluble vitamins, and carbohydrates. The addition of agar provides a solid medium for microbial growth.

Applicazioni

LB Broth with agar (Luria low salt) has been used:

• for culturing E. coli DH10B cells.
• in the isolation of diazotrophic bacteria.
• for transformation of competent E. coli strain Stbl3 for cloning.

Suitable for non-selective cultivation of E. coli strains for cloning, DNA plasmid production and production of recombinant proteins. Also suitable for selective cultivation when appropriate antibiotics are added, including those that require low-salt conditions, such as Zeocin^®.

Caratteristiche e vantaggi

Luria′s low salt LB powder with agar provides:

• Easy scale-up using larger package sizes
• A budget-friendly alternative to pre-poured plates
• Standard formulation

Nota sulla preparazione

1. Suspend 30.5 g in 1 L of distilled water.
2. Heat to boiling while stirring to dissolve.
3. Autoclave for 15 minutes at 121°C.
4. Cool to 50°C prior to dispensing into petri dishes.

Note legali

Zeocin is a registered trademark of Cayla Sarl

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable