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Merck
CN

97218

改良麦芽汁琼脂

suitable for microbiology, NutriSelect® Plus

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NACRES:
NA.85
UNSPSC Code:
41171605

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form

powder

composition

agar, 15 g/L , dextrin, 2.75 g/L , maltose, 12.75 g/L , peptic digest of animal tissue, 0.78 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

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

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Application

for isolation, detection and enumeration of yeasts and molds

Preparation Note

Suspend 31.28 g of Malt Extract Agar, Modified in 1000 ml of distilled water and add 2.35 g of 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! The low pH (4.7) of the medium may catalyze the hydrolysis of the agar during prolonged heating, resulting in a softer gel or failure of the agar to gel.

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

flash_point_f

Not applicable

flash_point_c

Not applicable

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
BCCM6866
BCCL3684
BCCH1143
BCCF2156
BCCC7423

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商品

Culture Method for Beer Quality Control

Traditional methods are based morphology, staining methods, enzyme reactions (metabolism) and diverse media.

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