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73044

Millipore

Dulcitol Disks

suitable for microbiology, Sterile filter paper discs impregnated with dulcitol

동의어(들):

Carbohydrate discs

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About This Item

UNSPSC 코드:
41171621
NACRES:
NA.85

Quality Level

100

무균

sterile

제품 라인

BioChemika

형태

disc

유통기한

limited shelf life, expiry date on the label

포장

pkg of 10 × 25 discs

기술

microbe id | utilization test: suitable

응용 분야

clinical testing
environmental
food and beverages
pharmaceutical
microbiology

저장 온도

2-8°C

적합성

Salmonella spp.
bacteria

일반 설명

Dulcitol Discs are used to differentiate bacteria based on the dulcitol fermentation ability. Microorganisms can only ferment certain carbohydrates, depending on the enzymes they possess to break down carbohydrates. Fermentation can be detected by gas production (CO2) in liquid media and/or color change of pH caused by acid production. The dulcitol discs are aseptically added to any sugar-free basal media to test the ability of the organism to hydrolyze dulcitol, sugar alcohol, as the sole source of carbon and energy during fermentation. Dulcitol is typically fermented under acid and gas production by many Enterobacter species.

애플리케이션

Dulcitol Discs are recommended to detect dulcitol fermenting bacteria in food and environmental samples. They find their application in various sectors such as the food and dairy industry, water industry, pharmaceutical laboratory testing, cosmetic industry, environmental and sanitary testing, clinical diagnostic, etc.

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
BCCC5657
BCCC3665
BCCB8500
BCBV4628
BCBM0264V

적합한 버전을 찾을 수 없으신가요?

특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

COA 검색

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Differentiation of Escherichia coli from coliforms

Sigma-Aldrich.com presents an article concerning Differentiation of Escherichia coli from coliforms.

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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