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Merck
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주요 문서

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60787

Millipore

Kligler Agar

suitable for microbiology

동의어(들):

Kligler Iron Agar

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모든 사진(1)

About This Item

UNSPSC 코드:
41171606
NACRES:
NA.74

무균

non-sterile

Quality Level

100

양식

powder

유통기한

limited shelf life, expiry date on the label

구성

agar, 12 g/L
casein peptone, 10 g/L
ferrous sulfate, 0.2 g/L
glucose, 1 g/L
lactose, 10 g/L
meat extract, 3 g/L
meat peptone, 10 g/L
phenol red, 0.025 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 0.5 g/L
yeast extract, 3 g/L

최종 pH

7.4±0.2 (25 °C)

응용 분야

environmental
food and beverages
microbiology

적합성

nonselective and differential for Citrobacter spp.
nonselective and differential for Enterobacter spp.
nonselective and differential for Enterococcus spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Proteus spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for Yersinia spp.
nonselective and differential for coliforms

애플리케이션

Useful differential medium in the study of gram-negative intestinal microorganisms.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable

개인 보호 장비

Eyeshields, Gloves, type N95 (US)

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시험 성적서(COA)

Lot/Batch Number
BCBV4046
BCBV1873

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문서 라이브러리 방문

I J Kligler
The Journal of experimental medicine, 28(3), 319-322 (1918-09-01)
The three media as modified-Endo medium, neutral red-brilliant green, and the lead acetate Russell double sugar-have proved in our hands the best combination for the isolation and rapid differentiation of the various organisms belonging to the typhoid-dysentery group of bacilli.
A SIMPLE MEDIUM FOR THE DIFFERENTIATION OF MEMBERS OF THE TYPHOID-PARATYPHOID GROUP.
I J Kligler
American journal of public health (New York, N.Y. : 1912), 7(12), 1042-1044 (1917-12-01)

문서

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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