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Merck
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Key Documents

92961

Millipore

海藻糖片

suitable for microbiology, Sterile filter paper discs impregnated with trehalose

同義詞:

Carbohydrate discs

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About This Item

分類程式碼代碼:
41171621
NACRES:
NA.85

品質等級

無菌

sterile

產品線

BioChemika

形狀

disc

儲存期限

limited shelf life, expiry date on the label

包裝

pkg of 10 × 25 discs

技術

microbe id | utilization test: suitable

應用

clinical testing
environmental
food and beverages
pharmaceutical

microbiology

儲存溫度

2-8°C

適合性

Citrobacter spp.
Enterobacter spp.
Escherichia coli
Klebsiella spp.
Proteus spp.
Salmonella spp.
Serratia spp.
Shigella spp.
bacteria

一般說明

The trehalose fermentation test is based on the fermentation ability of trehalose which results in the production of acid as end products, the pH of the medium will drop, and an indicator changes color to red. Some organisms produce additional CO2 gas which can be made visible with a Durham’s tube. The trehalose discs are aseptically added to any sugar-free basal media to test the ability of the organism to hydrolyze trehalose, a non-reducing disaccharide, as the sole source of carbon and energy during fermentation. Diverse organisms like Enterobacteriaceae, Streptococci, and Enterococci can ferment trehalose.

應用

Trehalose Discs are recommended to detect trehalose 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.

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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文章

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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