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M8302

Millipore

MacConkey-Agar mit Kristallviolett, Natriumchlorid und 0,15 % Gallensalzen

NutriSelect® Plus, suitable for microbiology

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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

Hersteller/Markenname

NutriSelect® Plus

Methode(n)

microbiological culture: suitable

pH-Wert

7.2±0.2 (25 °C)

Anwendung(en)

environmental
food and beverages
microbiology

Eignung

selective and differential for Enterobacter spp.
selective and differential for Enterococcus spp.
selective and differential for Escherichia coli
selective and differential for Klebsiella spp.
selective and differential for Proteus spp.
selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for Streptococcus spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae

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Anwendung

Ein Differenzierungsmedium empfohlen für die Selektion und Wiederfindung von Enterobacteriaceae.

Komponenten

Zusammensetzung (g/L)
Tiergewebe, peptisch verdaut 20.0
Lactose 10.00
Gallensalz 1.50
Natriumchlorid 5.00
Kristallviolett 0.001
Neutralrot 0.05
Agar 15.00

Angaben zur Herstellung

Suspend 51.55 g of MacConkey Agar with Crystal Violet, Sodium Chloride and 0.15% Bile Salts in 1000 ml of distilled water. Heat to boiling, with gentle swirling to dissolve the agar completely. Sterilize by autoclaving at 15 lbs. pressure (121°C) for 15 minutes. Avoid overheating. Cool to 45-50°C and pour into sterile petri plates.

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)

Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number
BCCG3230
BCCG3247
BCCF6219
BCCC6759
BCCB7690

Die passende Version wird nicht angezeigt?

Wenn Sie eine bestimmte Version benötigen, können Sie anhand der Lot- oder Chargennummer nach einem spezifischen Zertifikat suchen.

Suche nach COA

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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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