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Merck
CN

17151

卡那霉素七叶苷叠氮钠琼脂

suitable for microbiology, NutriSelect® Plus

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NACRES:
NA.85
UNSPSC Code:
41171609

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产品名称

卡那霉素七叶苷叠氮钠琼脂, suitable for microbiology, NutriSelect® Plus

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 12 g/L
casein enzymic hydrolysate, 20 g/L
esculin, 1 g/L
ferric ammonium citrate, 0.5 g/L
kanamycin sulfate, 0.02 g/L
sodium azide, 0.15 g/L
sodium chloride, 5 g/L
sodium citrate, 1 g/L
yeast extract, 5 g/L

manufacturer/tradename

NutriSelect® Plus

final pH

7.0±0.2 (25 °C)

application(s)

environmental
food and beverages
water monitoring
microbiology

suitability

selective and differential for Enterococcus spp.
selective and differential for Streptococcus spp.

Quality Level

200

Application

For isolation of Group D Streptococci in foodstuffs.
Kanamycin Esculin Azide Agar may be used as a media to obtain predominant lactic acid bacteria associated with fermenting cassava.

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

Suspend 44.67 g in 1 litre distilled water. Heat to boiling to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 121°C for 15 minutes. Warning: Sodium azide has a tendency to form explosive metal azides with plumbing materials. It is advisable to use enough water to flush off the disposables.

Legal Information

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

hcodes

H412

Hazard Classifications

Aquatic Chronic 3

存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

dust mask type N95 (US), Eyeshields, Gloves

法规信息

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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
BCCH8340
BCCG1476
BCBZ4439
BCBW7423
BCBV4638

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Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
Kostinek M, et al.
International Journal of Food Microbiology, 114(3), 342-351 (2007)

商品

Streptococci - Overview of Detection, Identification, Differentiation and Cultivation Techniques

Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques

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