55420
CLED Agar
suitable for microbiology, NutriSelect® Plus
Sinónimos:
BROLACIN Agar, Bromothymol-blue Lactose Cystine Agar, Cystine-Lactose-Electrolyte Deficient Agar
About This Item
Productos recomendados
sterility
non-sterile
Quality Level
form
powder
shelf life
limited shelf life, expiry date on the label
composition
agar, 15 g/L
beef extract, 3 g/L
bromo thymol blue, 0.02 g/L
casein enzymic hydrolysate, 4 g/L
L-cystine, 0.128 g/L
lactose, 10 g/L
peptic digest of animal tissue, 4 g/L
manufacturer/tradename
NutriSelect® Plus
technique(s)
microbe id | utilization test: suitable
microbiological culture: suitable
final pH
7.3±0.2 (25 °C)
application(s)
clinical testing
environmental
food and beverages
microbiology
suitability
nonselective and differential for Enterococcus spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Lactobacillus spp.
nonselective and differential for Proteus spp.
nonselective and differential for Pseudomonas spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Staphylococcus spp.
nonselective and differential for Streptococcus spp.
nonselective and differential for coliforms
General description
Application
Preparation Note
Footnote
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.
Legal Information
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Elija entre una de las versiones más recientes:
¿Ya tiene este producto?
Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.
Los clientes también vieron
Artículos
Chromogenic media enable the selective detection of S. aureus, which produce bluish-green colonies that are clearly differentiated from other species.
Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
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.
Nuestro equipo de científicos tiene experiencia en todas las áreas de investigación: Ciencias de la vida, Ciencia de los materiales, Síntesis química, Cromatografía, Analítica y muchas otras.
Póngase en contacto con el Servicio técnico