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Safety Information

17117

Millipore

Actinomycete Isolation Agar

suitable for microbiology, NutriSelect® Plus

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About This Item

UNSPSC Code:
41171609
NACRES:
NA.85

sterility

non-sterile

Quality Level

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 15 g/L
L-asparagine, 0.1 g/L
dipotassium phosphate, 0.5 g/L
ferrous sulfate, 0.001 g/L
magnesium sulfate, 0.1 g/L
sodium caseinate, 2 g/L
sodium propionate, 4 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

8.1±0.2 (25 °C)

application(s)

agriculture
environmental
food and beverages

microbiology

suitability

Actinomycetes spp.

Application

For isolation and propagation of Actinomycetes from soil and water.

Preparation Note

Supplement: 5 ml/l glycerol (Cat. No. 49767)
Suspend 22 g in 1 litre distilled water containing 5 ml glycerol (Cat. No. 49767). Boil to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 121°C for 15 minutes.

Footnote

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.

Legal Information

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

JAN Code

17117-500G:
17117-VAR:
17117-BULK:


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