추천 제품
무균
non-sterile
Quality Level
제품 라인
BioChemika
형태
powder
유통기한
limited shelf life, expiry date on the label
구성
agar, 2.5 g/L
bromothymol blue, 0.08 g/L
casein peptone (pancreatic), 2 g/L
dipotassium hydrogen phosphate, 0.3 g/L
sodium chloride, 5 g/L
제조업체/상표
NutriSelect® Basic
기술
microbe id | utilization test: suitable
microbiological culture: suitable
최종 pH
7.1±0.2 (25 °C)
항생제 활성 스펙트럼
Gram-negative bacteria
응용 분야
agriculture
clinical testing
environmental
food and beverages
microbiology
적합성
Alcaligenes spp.
Chromobacterium spp.
Moraxella spp.
Pasteurella spp.
Acinetobacter spp.
Aeromonas spp.
flavobacteria
nonselective and differential for Bordetella spp.
nonselective and differential for Campylobacter spp.
nonselective and differential for Enterococcus spp.
nonselective and differential for Escherichia coli
nonselective and differential for Pseudomonas spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for Vibrio spp.
nonselective and differential for Yersinia spp.
nonselective and differential for bacteria (General Media)
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae
애플리케이션
제조 메모
기타 정보
각주
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
Storage Class Code
11 - Combustible Solids
WGK
WGK 2
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
이미 열람한 고객
문서
Vibrio Detection
On the Trail of Campylobacter
Campylobacter spp. are regarded as the leading cause of bacterial gastroenteritis in humans worldwide.
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.
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.