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51405

Millipore

MacConkey-Agar (ohne Salz)

suitable for microbiology, NutriSelect® Plus

Synonym(e):

MacConkey-Agar (ohne Salz und Kristallviolett)

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About This Item

UNSPSC-Code:
41171606
NACRES:
NA.85

Sterilität

non-sterile

Qualitätsniveau

200

Form

powder

Haltbarkeit

limited shelf life, expiry date on the label

Zusammensetzung

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

Hersteller/Markenname

NutriSelect® Plus

Methode(n)

microbiological culture: suitable

pH-Wert

7.4±0.2 (25 °C)

Anwendung(en)

clinical testing
environmental
food and beverages
microbiology

Eignung

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

Anwendung

Ein Differenzierungsmedium, welches das Schwärmen der meisten Proteus Arten einschränkt. Erweist sich als nützlich zum Kultivieren von Urinproben, die möglicherweise eine große Anzahl von Proteus Arten enthalten.

Angaben zur Herstellung

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.

Fußnote

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.

Rechtliche Hinweise

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

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Persönliche Schutzausrüstung

Eyeshields, Gloves, type N95 (US)

Choose from one of the most recent versions:

Analysenzertifikate (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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Nährbouillon

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)

Artikel

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.

Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..

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