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Merck
CN

36408

溴甲酚紫肉汤

suitable for microbiology, NutriSelect® Plus

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NACRES:
NA.74
UNSPSC Code:
41171606

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sterility

non-sterile

product line

BioChemika

form

powder

shelf life

limited shelf life, expiry date on the label

composition

beef extract, 3.0 g/L , bromo cresol purple, 0.04 g/L , peptic digest of animal tissue, 10.0 g/L , sodium chloride, 5.0 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbe id | utilization test: suitable, microbiological culture: suitable

final pH

7.0±0.2 (25 °C)

Quality Level

200

application(s)

microbiology

suitability

bacteria, nonselective and differential for Enterobacter spp., nonselective and differential for Escherichia coli, nonselective and differential for Klebsiella spp., nonselective and differential for Salmonella spp., nonselective and differential for Shigella spp., nonselective and differential for coliforms

相关类别

Application

溴甲酚紫肉汤用于研究碳水化合物的纯培养发酵

Preparation Note

Suspend 18 g in 1000 ml distilled water. Heat if necessary to dissolve the medium completely. Dispense in tubes containing inverted Durham`s tubes. Sterilize by autoclaving at 15 lbs pressure (121°C) for 10 minutes. Cool and aseptically add sterile desired carbohydrate to a final concentration of 0.5 - 1.0 %.

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.

Legal Information

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

存储类别

11 - Combustible Solids

wgk

WGK 3

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
BCCM1979
BCCL7507
BCCL0743
BCCK1990
BCCK3010

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Sharon Maes et al.
Journal of food protection, 82(2), 262-275 (2019-01-27)
After cleaning and disinfection (C&D), surface contamination can still be present in the production environment of food companies. Microbiological contamination on cleaned surfaces can be transferred to the manufactured food and consequently lead to foodborne illness and early food spoilage.

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