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Merck
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Key Documents

93999

Millipore

Rhamnose Disks

suitable for microbiology, Sterile filter paper discs impregnated with rhamnose

동의어(들):

Carbohydrate discs

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About This Item

UNSPSC 코드:
41171621
NACRES:
NA.85

Quality Level

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

Citrobacter spp.
Enterobacter spp.
Escherichia coli
Klebsiella spp.
Neisseria spp.
Salmonella spp.
bacteria

일반 설명

The rhamnose fermentation test is based on the fermentation ability of rhamnose which results in the production of acid as end products, the pH of the liquid basal medium will drop and an indicator changes the color to red. Some organisms produce additional CO2 gas which can be made visible with a Durham’s tube. Rhamnose can be used to differentiate Enterobacteriaceae and Listeria species.

애플리케이션

Rhamnose Discs are recommended to detect rhamnose 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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Sigma-Aldrich.com presents an article concerning Differentiation of Escherichia coli from coliforms.

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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