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Merck
CN

66481

Millipore

HiCrome OGYE 琼脂基础

NutriSelect® Plus, suitable for microbiology

别名:

OGYE 琼脂基础 HiCrome, 土霉素葡萄糖酵母提取物琼脂 HiCrome

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UNSPSC代码:
41171607
NACRES:
NA.85
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无菌性

non-sterile

质量水平

表单

powder

保质期

limited shelf life, expiry date on the label

组成

agar, 12.0 g/L
chromogenic mixture, 1.1 g/L
dextrose, 20.0 g/L
yeast extract, 4.0 g/L

制造商/商品名称

NutriSelect® Plus

最终pH

7.0±0.2 (25 °C)

应用

bioburden testing
cleaning products
clinical testing
cosmetics
environmental
food and beverages
personal care

microbiology

适用性

selective and differential for Aspergillus spp.
selective and differential for Candida spp.
selective and differential for Penicillium spp.
selective and differential for Pichia spp.
selective and differential for Saccharomyces spp.
selective and differential for Zygosaccharomyces spp.
selective and differential for molds (General Media)
selective and differential for yeasts (General Media)

应用

HiCrome OGYE 琼脂基础是一种选择性鉴别培养基,用于快速分离牛奶和乳制品中的酵母和霉菌。土霉素通过抑制乳酸菌的生长使培养基更具选择性。黑曲霉因显色混合物的存在表现为具有黑色孢子的淡蓝色菌落,白色念珠菌表现为绿色菌落,而酿酒酵母则产生无色菌落。

制备说明

Suspend 18.55 g in 500 ml distilled water. Boil to dissolve the medium completely. Sterilise by autoclaving at 121°C for 15 min. Cool to 50°C and aseptically add reconstituted contents of one vial of Oxytetra Selective Supplement (Cat. No. 51239). Mix well and pour into sterile petri plates.

其他说明

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.

法律信息

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

储存分类代码

11 - Combustible Solids

WGK

WGK 2

闪点(°F)

Not applicable

闪点(°C)

Not applicable

法规信息

新产品

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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Oxytetracycline-glucose-yeast extract agar for selective enumeration of moulds and yeasts in foods and clinical material.
D A Mossel et al.
The Journal of applied bacteriology, 33(3), 454-457 (1970-09-01)

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