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95586

Millipore

XLD Agar

NutriSelect® Basic, suitable for microbiology

Sinonimo/i:

Xylose Lysine Deoxycholate Agar

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About This Item

Codice UNSPSC:
41171606
NACRES:
NA.74

Sterilità

non-sterile

Livello qualitativo

200

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Composizione

agar, 15 g/L
ammonium ferric citrate, 0.8 g/L
lactose, 7.5 g/L
L-lysine hydrochloride, 5 g/L
phenol red, 0.08 g/L
sodium chloride, 5 g/L
sodium deoxycholate, 2.5 g/L
sodium thiosulfate, 6.8 g/L
sucrose, 7.5 g/L
xylose, 3.5 g/L
yeast extract, 3 g/L

Produttore/marchio commerciale

NutriSelect® Basic

tecniche

microbiological culture: suitable

pH finale

7.4±0.2 (25 °C)

applicazioni

environmental
food and beverages
veterinary
microbiology

Compatibilità

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 enterobacteriaceae

Applicazioni

For the isolation and differentiation of pathogenic enterobacteriaceae in particular the species Shigella and Salmonella acc. to Taylor (1965), Taylor and Harris (1965, 1967) and Taylor and Schelhart (1967).

Nota sulla preparazione

Dissolve 56.7 g in 1 litre distilled water by heating slightly. Do NOT autoclave.

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 2

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
BCCG5147
BCCF2090
BCCD2368
BCCC3046
BCCC0674

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American Journal of Clinical Pathology, 48, 350-350 (1967)
Isolation of shigellae. II. Comparison of plating media and enrichment broths.
W I Taylor et al.
American journal of clinical pathology, 44(4), 476-479 (1965-10-01)
W.J. Taylor et al.
American Journal of Clinical Pathology, 48, 356-356 (1967)
Isolation of shigellae. I. Xylose lysine agars; new media for isolation of enteric pathogens.
W I Taylor
American journal of clinical pathology, 44(4), 471-475 (1965-10-01)

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.

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