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Merck
CN

14305

动力-硝酸盐培养基

suitable for microbiology, NutriSelect® Plus

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NACRES:
NA.85
UNSPSC Code:
41171606
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产品名称

动力-硝酸盐培养基, suitable for microbiology, NutriSelect® Plus

agency

according to ISO 7937:2004

sterility

non-sterile

product line

BioChemika

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 3 g/L
disodium hydrogen phosphate, 2.5 g/L
galactose, 5 g/L
gelatin peptone (pancreatic), 5 g/L
meat extract, 3 g/L
potassium nitrate, 5 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbe id | growth & motility: suitable

final pH

7.4±0.2 (25 °C)

application(s)

agriculture
environmental
food and beverages
water monitoring

microbiology

suitability

nonselective and differential for Clostridium spp.
nonselective and differential for Pseudomonas spp.

Quality Level

Application

Selective medium for detection motile nitrate-utilizing microorganisms (Ps. aeruginosa, Cl. perfringens).

Other Notes

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
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.

Preparation Note

Dissolve 23.5 g in 1 litre distilled water and add 5 ml glycerol (Cat. No. 49767). Dispense into tubes with screw-caps and sterilize by autoclaving at 121°C for 15 minutes.

Legal Information

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

pictograms

Flame over circle

signalword

Warning

hcodes

Hazard Classifications

Ox. Sol. 3

存储类别

5.1B - Oxidizing hazardous materials

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

法规信息

动植物来源培养基
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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S.M. Harmon et al.
Journal of Food Protection, 41, 626-626 (1978)

商品

An article concerning the detection, identification, differentiation, and cultivation of Pseudomonas species.

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Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.

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