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76721

Millipore

XLT4 Agar (Base)

NutriSelect® Plus, suitable for microbiology

Sinonimo/i:

Xylose Lysine Tergitol-4 Agar (Base)

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About This Item

Codice UNSPSC:
41171606
NACRES:
NA.85

Sterilità

non-sterile

Livello qualitativo

200

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Composizione

agar, 18 g/L
ammonium-iron(III) citrate, 0.8 g/L
lactose, 7.5 g/L
L-lysine, 5 g/L
phenol-red, 0.08 g/L
proteose peptone No. 3, 1.6 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 6.8 g/L
sucrose, 7.5 g/L
xylose, 3.75 g/L
yeast extract, 3 g/L

Produttore/marchio commerciale

NutriSelect® Plus

tecniche

microbiological culture: suitable

pH finale

7.4±0.2 (25 °C)

applicazioni

clinical testing
environmental
food and beverages
microbiology

Compatibilità

selective and differential for Citrobacter spp.
selective and differential for Escherichia coli
selective and differential for Salmonella spp.
selective and differential for Shigella spp.
selective and differential for coliforms
selective and differential for enterobacteriaceae

Applicazioni

for the isolation and identification of pathogenic Enterobacteriaceae, especially Salmonella species

Nota sulla preparazione

Suspend 59 g in 1 litre distilled water, add 4.6 ml XLT4 Agar Supplement solution (Cat. No. 83714) and heat the medium in a boiling water-batch (not on a heating-plate!). Cool to approx. 50°C and pour plates.

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)

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Certificati d'analisi (COA)

Lot/Batch Number
BCCG3234
BCBZ7037
BCBT8394
BCBR7649V
BCBP3561V

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Articoli

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.

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..

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