MHA00PRY2
抗防腐剂酵母肉汤
ampoule filling volume 2 mL, ready-to-use, pack of 50 ampules, for yeasts
别名:
PRY肉汤
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关于此项目
UNSPSC Code:
41106226
NACRES:
NA.74
eCl@ss:
32160801
Feature:
ready-to-use
Ph:
3.6±0.2 (25.0 °C)
description
A low pH selective medium for the detection of spoilage microorganisms in beverages
sterility
sterile
form
liquid
shelf life
9 mo.
feature
ready-to-use
packaging
pack of 50 ampules
ampoule filling volume
2 mL
color
clear medium amber to yellow
pH
3.6±0.2 (25.0 °C)
Quality Level
application(s)
bioburden testing
clinical
cosmetics
environmental
food and beverages
industrial qc (microbial monitoring)
microbiology
water monitoring
compatibility
for use with MF-method, for use with Microfil®, for use with MicropreSure®, for use with Milliflex®
shipped in
wet ice
storage temp.
2-8°C
suitability
yeasts
input
sample type cosmetics
sample type wine
sample type sport drink
sample type bottled water
sample type soft drink
sample type food(s)
sample type cider
sample type beer
General description
耐保鲜性酵母菌汤用于膜过滤法检测水和饮料中的耐保鲜性酵母菌。PRY肉汤是一种低pH值的选择性培养基，用于检测饮料和水中的腐败微生物。它用于选择性地分离和枚举酵母菌种。{16}该培养基可防止其他酵母菌的生长，如酿酒酵母菌，这些酵母菌对较低水平的常用食品防腐剂具有耐受性。由Zygosaccharomyces酵母的生长引起的腐败普遍存在，给食品工业造成了巨大的经济损失。培养基中的酵母提取物提供必需的营养物质，甘露醇作为可发酵碳水化合物的来源，菌落呈黄色。
Application
PRY肉汤是一种低pH值选择性培养基，用于检测饮料、啤酒、瓶装水、苹果酒、软饮料、运动饮料和葡萄酒中的腐败微生物。该培养基在临床、化妆品、环境分析、食品饮料和工业质量控制等方面都有广泛的应用。
Features and Benefits
培养时间：24–48小时
培养温度：30 °C开始热分解，
Packaging
2 mL塑料安瓿
Preparation Note
抗防腐剂酵母
Analysis Note
QC微生物
Z. bailii（ATCC 58445）
Z. bailii（ATCC 58445）
目标微生物：酵母，抗防腐剂
菌落呈黄色
Legal Information
MICROFIL is a registered trademark of Merck KGaA, Darmstadt, Germany
MICROPRESURE is a registered trademark of Merck KGaA, Darmstadt, Germany
MILLIFLEX is a registered trademark of Merck KGaA, Darmstadt, Germany
存储类别
12 - Non Combustible Liquids
flash_point_f
Not applicable
flash_point_c
Not applicable
法规信息
新产品
此项目有
Zygosaccharomyces lentus: a significant new osmophilic, preservative-resistant spoilage yeast, capable of growth at low temperature
Steels H et al.
Journal of Applied Microbiology, 87(4), 520-527 (1999)
James SA and Stratford M
Yeasts in Food, 171-191 (2003)
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