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Merck
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主要文件

44940

Millipore

三糖铁琼脂

NutriSelect® Basic, suitable for microbiology

别名:

TSI 琼脂

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About This Item

分類程式碼代碼:
41171606
NACRES:
NA.74

無菌

non-sterile

品質等級

產品線

BioChemika

形狀

powder

儲存期限

limited shelf life, expiry date on the label

成份

agar, 12 g/L
ferrous sulfate, 0.2 g/L
glucose, 1 g/L
lactose, 10 g/L
meat extract, 3 g/L
mixed peptone, 20 g/L
phenol red, 0.025 g/L
sodium chloride, 5 g/L
sodium thiosulfate, 0.3 g/L
sucrose, 10 g/L
yeast extract, 3 g/L

製造商/商標名

NutriSelect® Basic

技術

microbe id | utilization test: suitable
microbiological culture: suitable

最終pH值

7.4±0.2 (25 °C)

應用

clinical testing
environmental
food and beverages
pharmaceutical
water monitoring

microbiology

適合性

nonselective and differential for Citrobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Proteus spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae

應用

根据Sulkin及Willett (1940)和Hajna (1945)的修订要求进行肠杆菌科的鉴定。

準備報告

将64.5 g溶解于1L蒸馏水中。 加热溶解,混匀并倒入试管,在121°C下高压蒸汽灭菌15分钟。让培养基静置成斜面。

其他說明

沙门氏菌筛查研究

腳註

我们现提供两种类型的培养基:GranuCult®优质颗粒状培养基和NutriSelect®高性价比粉末状培养基,满足用户不同层次的需求。
商标后的品级称号basic(基础)、plus(加强)或prime(特级)代表产品的不同质控水平,从基础的质控到标准质控加强版到全面合规的特级质控水平。

法律資訊

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 3

個人防護裝備

Eyeshields, Gloves, type N95 (US)


历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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其他客户在看

Slide 1 of 2

1 of 2

M. Cristina et al.
Journal of Microbiological Methods, 8, 227-227 (1988)
H.J. Kolmos et al.
Acta Pathologica Et Microbiologica Scandinavica. Section B, Microbiology, 95, 85-85 null
Sulkin, E.S., et al.
The Journal of Laboratory and Clinical Medicine, 25, 649-649 (1940)
Triple-Sugar Iron Agar Medium for the Identification of the Intestinal Group of Bacteria.
A A Hajna
Journal of bacteriology, 49(5), 516-517 (1945-05-01)

商品

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

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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