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70189

Millipore

紫红胆盐葡萄糖琼脂

suitable for microbiology, NutriSelect® Plus

同義詞:

VRBG 琼脂

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About This Item

分類程式碼代碼:
41171606
NACRES:
NA.85

agency

according to ISO 21528-1:2017
according to ISO 21528-2:2017

品質等級

無菌

non-sterile

形狀

powder

儲存期限

limited shelf life, expiry date on the label

成份

agar, 13.0 g/L
bile salts, 1.5 g/L
crystal violet, 0.002 g/L
dextrose, 10.0 g/L
neutral red, 0.03 g/L
peptone (from gelatin), 7.0 g/L
sodium chloride, 5.0 g/L
yeast extract, 3.0 g/L

製造商/商標名

NutriSelect® Plus

技術

microbiological culture: suitable

最終pH值

7.4±0.2 (25 °C)

應用

agriculture
bioburden testing
environmental
food and beverages
water monitoring

microbiology

適合性

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

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應用

用于大肠杆菌分离和计数的选择性培养基。

準備報告

将39.5克悬浮于1升蒸馏水中,然后浸泡。煮沸以使粉末完全溶解。频繁搅拌煮沸1分钟以进行灭菌。请勿高压灭菌。 在恒温浴中长时间加热可能会导致少量的沉淀。

其他說明

牛奶中大肠杆菌的计数

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

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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分析證明 (COA)

Lot/Batch Number

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D A Mossel et al.
Applied microbiology, 20(2), 273-275 (1970-08-01)
Samples of dried foods, feeds, and drugs were examined for Enterobacteriaceae by using buffered glucose-Brilliant Green-bile broth as the final enrichment medium and deep tubes of violet-red-bile-glucose-agar for confirmation. The pre-enrichment treatments used for the resuscitation of sublethally impaired cells
D.L. Cousins et al.
Journal of Food Protection, 53, 568-568 (1990)
D.A.A. Mossel et al.
The Journal of Applied Bacteriology, 26, 444-444 (1963)
Eleftheria Barouni et al.
Food chemistry, 200, 76-82 (2016-02-03)
The object of the current study was to develop a new process for continuous Feta-type cheese production using a biocatalyst consisting of immobilized rennin on a tubular cellulose/starch gel (TC/SG) composite, which has been proven to be an appropriate carrier

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