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Merck
CN

38954

改良麦芽汁琼脂，Vegitone

suitable for microbiology, NutriSelect® Plus

别名:

Vegitone 改良麦芽汁琼脂

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NACRES:
NA.85
UNSPSC Code:
41171605

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sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 15.00 g/L , dextrin, 2.75 g/L , maltose, 12.75 g/L , peptone (vegetable), 0.78 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

4.7±0.2 (25 °C)

application(s)

agriculture
bioburden testing
clinical testing
environmental
food and beverages
pharmaceutical, microbiology

suitability

selective by low pH for Aspergillus spp., selective by low pH for Candida spp., selective by low pH for Penicillium spp., selective by low pH for Pichia spp., selective by low pH for Saccharomyces spp., selective by low pH for Zygosaccharomyces spp., selective by low pH for molds (General Media), selective by low pH for yeasts (General Media)

Quality Level

200

Application

This medium is recommended for isolation, detection and enumeration of yeasts and molds.

Preparation Note

Suspend 31.28 g in 1000 ml distilled water. Add 2.35 g glycerol (Cat. No. 49767). Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. AVOID OVERHEATING.

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 2

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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
BCBV4640

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Inês Mendes et al.
PloS one, 8(7), e66523-e66523 (2013-07-23)
Saccharomyces cerevisiae strains from diverse natural habitats harbour a vast amount of phenotypic diversity, driven by interactions between yeast and the respective environment. In grape juice fermentations, strains are exposed to a wide array of biotic and abiotic stressors, which

商品

Yeast and Molds in Food and Beverages

Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.

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