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Merck
CN

17222

WL Nutrient Agar

NutriSelect® Plus, powder, for bacteria, for yeasts, for molds, pkg of 500 g

Synonym(s):

Wallerstein Laboratory Nutrient Agar

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About This Item

NACRES:
NA.74
UNSPSC Code:
41171605

Key Documents

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Product Name

WL Nutrient Agar, NutriSelect® Plus, powder, for bacteria, for yeasts, for molds, pkg of 500 g

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 20 g/L
bromocresol green, 0.022 g/L
calcium chloride, 0.125 g/L
casein enzymic hydrolysate, 5 g/L
dextrose, 50 g/L
ferric chloride, 0.0025 g/L
magnesium sulfate, 0.125 g/L
manganese sulfate, 0.0025 g/L
monopotassium phosphate, 0.55 g/L
potassium chloride, 0.425 g/L
yeast extract, 4 g/L

packaging

pkg of 500 g

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

5.5±0.2 (25 °C)

application(s)

bioburden testing
food and beverages
microbiology

suitability

bacteria
molds
nonselective and differential for Candida spp.
nonselective and differential for Escherichia coli
nonselective and differential for Lactobacillus spp.
nonselective and differential for Pichia spp.
nonselective and differential for Proteus spp.
nonselective and differential for Saccharomyces spp.
nonselective and differential for Zygosaccharomyces spp.
nonselective and differential for bacteria (General Media)
nonselective and differential for coliforms
nonselective and differential for molds (General Media)
nonselective and differential for yeasts (General Media)
yeasts

Quality Level

200

Related Categories

Application

WL Nutrient Agar is suitable:
  • for reviving yeast stock cultures and for population dynamics studies post fermentation
  • for morphological characterization of yeast isolated from cheese
  • for plating fermented wine for yeast species isolation

General description

WL (Walerstein Laboratory) media follow the formula described by Green and Gray for the examination of materials related to brewing and for industrial fermentations containing mixed flora of yeasts and bacteria. Yeast extract is a source of vitamins, amino acids and trace elements. Casein enzymic hydrolysate provides nitrogen, amino acids and carbon. Dextrose is the main carbon and energy source. Potassium phosphate is the buffering agent. Several salts in the medium provide essential ions and help to maintain osmotic balance. Bromcresol green acts as pH indicator and agar as solidifying agent. WL Nutrient Agar is used for the examination of materials encountered in brewing and for industrial fermentations containing mixed flora of yeasts and bacteria.

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 80.25 g in 1 litre distilled water. Boil to dissolve the medium completely. Sterilize by autoclaving at 121°C for 15 minutes. If desired, to obtain a pH of 6.5, add 1% solution of sodium bicarbonate.

Legal Information

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

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Regulatory Information

动植物来源培养基
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Certificates of Analysis (COA)

Lot/Batch Number
BCCN5024
BCCM7671
BCCL2997
BCCM1910
BCCK3226

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The rapid detection of brewery spoilage micro-organisms
Harrison J, et al.
Journal of the Institute of Brewing, 80(4), 390-398 (1974)
Selection of autochthonous Saccharomyces cerevisiae strains for production of typical Pinot Gris wines.
Schvarczova E, et al.
Journal of Food & Nutrition Research, 56(4) (2017)
The impact of Saccharomyces cerevisiae on a wine yeast consortium in natural and inoculated fermentations
Bagheri B, et al.
Frontiers in Microbiology, 8, 1988-1988 (2017)
Paper read at American Society of Brewing Chemists Meeting
Green, SR and Gray, PP
Wallerstein Laboratories Communications, 12, 43-43 (1950)
Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese
Malfeito-Ferreira M, et al.
International Journal of Food Microbiology (2000)

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