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Merck
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重要文件

95388

Millipore

亚硫酸铋琼脂

suitable for microbiology, NutriSelect® Basic

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About This Item

分類程式碼代碼:
41171606
NACRES:
NA.74

agency

according to GB 4789.4-2016

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, 15 g/L
bismuth ammonium citrate, 1.85 g/L
brilliant green, 0.025 g/L
disodium hydrogen phosphate, 4 g/L
D(+)-glucose, 5 g/L
iron(II) sulfate 7x H2O, 0.55 g/L (equivalentto 0.3g/L iron(ll) sulfate water free)
meat extract, 5 g/L
mixed peptone, 10 g/L
sodium sulfite, 6.15 g/L

製造商/商標名

NutriSelect® Basic

技術

microbiological culture: suitable

最終pH值

7.6±0.2 (25 °C)

應用

clinical testing
environmental
food and beverages

microbiology

適合性

selective and differential for Salmonella spp.

應用

用于从临床材料等中分离和区分伤寒沙门氏菌和其他沙门氏菌的选择性培养基。
制备的琼脂混浊,呈黄绿色。

準備報告

将 47.55 g溶解于1升蒸馏水,加热至沸腾以完全溶解培养基。不可灭菌。该培养基应当在使用前24小时制备,并倒成平板,因为新鲜配制的培养基对沙门氏菌毒性极大。切记该培养基即使进行了冷冻保存也会在3-4天后失去选择性。

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

危險聲明

防範說明

危險分類

Aquatic Chronic 3

安全危害

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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存取文件庫

Use of a Glucose Bismuth Sulphite Iron Medium for the Isolation of B. typhosus and B. proteus.
W J Wilson et al.
The Journal of hygiene, 26(4), 374-391 (1927-10-01)
J.H. MacCoy
The Journal of Applied Bacteriology, 25, 213-213 (1962)
Further Experience of the Bismuth Sulphite Media in the Isolation of Bacillus typhosus and B. paratyphosus B from Faeces, Sewage and Water.
W J Wilson et al.
The Journal of hygiene, 31(2), 138-161 (1931-04-01)

文章

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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