Passa al contenuto
Merck
Tutte le immagini(1)

Documenti

70179

Millipore

Peptone Water

suitable for microbiology, NutriSelect® Plus

Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali


About This Item

Codice UNSPSC:
41171607
NACRES:
NA.74

Sterilità

non-sterile

Livello qualitativo

Nome Commerciale

BioChemika

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Composizione

peptone, 10 g/L
sodium chloride, 5 g/L

Produttore/marchio commerciale

NutriSelect® Plus

tecniche

microbe id | specific enzyme detection: suitable
microbiological culture: suitable

pH finale

7.2±0.2 (25 °C)

applicazioni

environmental
food and beverages
sample preparation
water monitoring

microbiology

Compatibilità

Micrococcus spp.
nonselective for Bacillus spp.
nonselective for Candida spp.
nonselective for Escherichia coli
nonselective for Pseudomonas spp.
nonselective for Staphylococcus spp.
nonselective for Streptococcus spp.
nonselective for bacteria (General Media)
nonselective for coliforms
nonselective for enterobacteriaceae

Applicazioni

A non-selective enrichment medium. Can be used for fermentation studies with various carbohydrates.

Nota sulla preparazione

Add 15 g to 1 litre of distilled water. Mix well and distribute into final containers. Sterilize by autoclaving at 121°C for 15 minutes. If sterile solutions are to be added after autoclaving, reduce the volume of water for reconstitution by an equal amount.

Nota a piè di pagina

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.

Note legali

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

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

Dispositivi di protezione individuale

Eyeshields, Gloves, type N95 (US)


Choose from one of the most recent versions:

Certificati d'analisi (COA)

Lot/Batch Number

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Possiedi già questo prodotto?

I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.

Visita l’Archivio dei documenti

I clienti hanno visto anche

Slide 1 of 3

1 of 3

R. Cruickshank
Medical Microbiology, 268-268 (1968)
Hanan R Shehata et al.
Frontiers in microbiology, 11, 1095-1095 (2020-06-26)
Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." The diverse health benefits have contributed to rapid increase in probiotic consumption and in the value of probiotic market, valued at

Articoli

An article concerning the detection, identification, differentiation, and cultivation of Pseudomonas species.

Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques

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.

Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..

Contatta l'Assistenza Tecnica.