Select a Size
About This Item
bioburden testing
environmental
food and beverages
microbiology
water monitoring
agency
APHA, according to GB 4789.2-2016, according to ISO 17410
reg. compliance
FDA
sterility
non-sterile
form
powder
shelf life
limited shelf life, expiry date on the label
composition
agar, 15 g/L , casein enzymic hydrolysate, 5 g/L , dextrose, 1 g/L , yeast extract, 2.5 g/L
packaging
pkg of 500 g
manufacturer/tradename
NutriSelect® Plus
technique(s)
microbiological culture: suitable
final pH
7.0±0.2 (25 °C)
application(s)
agriculture
bioburden testing
environmental
food and beverages
microbiology
water monitoring
suitability
nonselective for Bacillus spp., nonselective for Enterococcus spp., nonselective for Escherichia coli, nonselective for Lactococcus spp., nonselective for Staphylococcus spp., nonselective for Streptococcus spp., nonselective for bacteria (General Media), nonselective for coliforms
Quality Level
Related Categories
Application
Preparation Note
Other Notes
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
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Regulatory Information
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Articles
Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
Traditional methods are based morphology, staining methods, enzyme reactions (metabolism) and diverse media.
Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.
链球菌 — 检测、鉴定、分化和培养技术概述
Related Content
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service