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Merck
모든 사진(1)

Key Documents

22310

Millipore

Cereus Selective Agar

NutriSelect® Basic, suitable for microbiology

동의어(들):

Bacillus Cereus Agar, Bacillus Cereus Selective Agar, Bacillus cereus Egg yolk Polymyxin Agar Base, Cereus Selective Agar Base acc. to Mossel, MYP Agar, Mannitol-Egg-yolk-polymyxine-Agar, PEMBA, PREP agar, Polymixin Pyruvate Egg yolk Mannitol Bromothymol blue Agar

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About This Item

UNSPSC 코드:
41171606
NACRES:
NA.74

무균

non-sterile

Quality Level

형태

powder

유통기한

limited shelf life, expiry date on the label

구성

agar, 12 g/L
D(-)-mannitol, 10 g/L
meat extract, 1 g/L
meat peptone, 10 g/L
phenol red, 0.025 g/L
sodium chloride, 10 g/L

제조업체/상표

NutriSelect® Basic

기술

microbiological culture: suitable

최종 pH

7.1±0.2 (25 °C)

응용 분야

clinical testing
environmental
food and beverages

microbiology

적합성

selective and differential for Bacillus cereus
selective and differential for Bacillus spp.

애플리케이션

For enumeration, identification and isolation of Bacillus cereus in food.

제조 메모

Dissolve 43 g in 900 ml water. Sterilize by autoclaving at 121°C for 15 minutes and let cool to 45-50°C. Add 100 ml egg-yolk suspension (Cat. No. 17148) and 10 mg polymyxin B (Cat. No. 81334) or 2 vial/l Polymyxin B Selective Supplement (Cat. No. P9602) to the autoclaved solution.

각주

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.

법적 정보

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 2

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable


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시험 성적서(COA)

Lot/Batch Number

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문서 라이브러리 방문

D A Mossel et al.
Applied microbiology, 15(3), 650-653 (1967-05-01)
For the enumeration of vegetative cells and spores of Bacillus cereus in foods, a mannitol-egg yolk-phenol red-agar has been developed which exploits the failure of B. cereus to dissimilate mannitol, and the ability of most strains to produce phospholipase C.

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