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Millipore

溴甲酚紫肉汤

NutriSelect® Plus, suitable for microbiology

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About This Item

分類程式碼代碼:
41171606
NACRES:
NA.74

無菌

non-sterile

品質等級

200

產品線

BioChemika

形狀

powder

儲存期限

limited shelf life, expiry date on the label

成份

beef extract, 3.0 g/L
bromo cresol purple, 0.04 g/L
peptic digest of animal tissue, 10.0 g/L
sodium chloride, 5.0 g/L

製造商／商標名

NutriSelect® Plus

技術

microbe id | utilization test: suitable
microbiological culture: suitable

最終pH值

7.0±0.2 (25 °C)

應用

food and beverages
food and beverages
microbiology

適合性

bacteria
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 Shigella spp.
nonselective and differential for coliforms

相关类别

應用

溴甲酚紫肉汤用于研究碳水化合物的纯培养发酵

準備報告

Suspend 18 g in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense in tubes containing inverted Durham`s tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 10 minutes. Cool and aseptically add sterile desired carbohydrate to a final concentration of 0.5 - 1.0 %.

腳註

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.

法律資訊

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

儲存類別代碼

11 - Combustible Solids

水污染物質分類（WGK）

WGK 3

从最新的版本中选择一种：

分析证书(COA)

Lot/Batch Number
BCCH0877
BCCC7421
BCCB7062
BCBZ6622
BCBV0287

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Sharon Maes et al.
Journal of food protection, 82(2), 262-275 (2019-01-27)
After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage.

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