추천 제품
무균
non-sterile
Quality Level
형태
powder
포장
bottle of 250 g
bottle of 500 g
제조업체/상표
NutriSelect® Basic
색상
light yellow
응용 분야
agriculture
environmental
food and beverages
pharmaceutical
water monitoring
microbiology
적합성
Citrobacter spp.
Escherichia coli
Gardnerella spp.
coliforms
일반 설명
MacConkey Agar is used for the isolation, identification, and enumeration of lactose fermenting and lactose non-fermenting enteric bacteria.The media is accepted by the Standard Methods for the Examination of milk and dairy Products and pharmaceutical preparations. Peptone in the media provides nitrogenous and carbonaceous compounds, long-chain amino acids, vitamins, and other essential growth factors. Lactose is the fermentable sugar that causes acid production and a color change of the indicator when the pH of the medium falls below 6.8. Sodium chloride maintains the osmotic equilibrium. The selective action of this medium is attributed to crystal violet and bile salts, which are inhibitory to most species of gram-positive bacteria. Gram-negative bacteria usually grow well on the medium and are differentiated by their ability to ferment lactose. Lactose fermenting strains form red or pink colonies and are surrounded by a zone of acid-precipitated bile. Lactose non-fermenting strains, such as Shigella and Salmonella, form colorless, transparent colonies and typically do not alter the appearance of the medium.
애플리케이션
MacConkey Agar is a differential plating medium recommended for the detection and isolation of coliforms and intestinal pathogens from stool, urine, water, and other material.
생화학적/생리학적 작용
MacConkey Agar is considered as a selective and differential media. It is useful in differentiating between the lactose fermenting and non-lactose fermenting bacteria. Thus, it is useful in the isolation of gram negative bacteria. Primary plating medium is used to differentiate members of the coliform group.
특징 및 장점
NutriSelect® Basic are powdered culture media offering
- Quality control with basic growth promotion test
- Quality assurance acc. to ISO 9001
- Cost-efficient powdered media
제조 메모
Suspend 50 g in 1 litre of distilled water. Bring to the boil to dissolve completely. Sterilize by autoclaving at 121°C for 15 minutes. Pour into sterile petri plates. Dry the surface of the gel before inoculation.
분석 메모
Microbiologically tested.
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.
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 1
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
IL-22 upregulates epithelial claudin-2 to drive diarrhea and enteric pathogen clearance
Cell host & microbe, 21(6), 671-681 (2017)
Insect science, 24(1), 93-102 (2015-10-20)
Paratransgenesis targeting the gut protozoa is being developed as an alternative method for the control of the Formosan subterranean termite (FST). This method involves killing the cellulose-digesting gut protozoa using a previously developed antiprotozoal peptide consisting of a target specific
Laboratory Diagnosis of Infectious Diseases: Essentials of Diagnostic Microbiology, 134-134 (2008)
Source of dietary fiber fed to dogs affects nitrogen and energy metabolism and intestinal microflora populations
Nutrition Research (New York, N.Y.), 20(10), 1473-1484 (2000)
Influence of processing parameters on microbial load, sensory acceptability, and mineral contents of dehydrated catfish (Clarias gariepinus)
Journal of culinary science & technology, 16(3), 209-223 (2018)
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