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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 g/L
casein enzymic hydrolysate, 20 g/L
esculin, 1 g/L
ferric ammonium citrate, 0.5 g/L
kanamycin sulfate, 0.02 g/L
sodium azide, 0.15 g/L
sodium chloride, 5 g/L
sodium citrate, 1 g/L
yeast extract, 5 g/L
制造商/商品名称
NutriSelect® Plus
最终pH
7.0±0.2 (25 °C)
应用
environmental
food and beverages
water monitoring
microbiology
适用性
selective and differential for Enterococcus spp.
selective and differential for Streptococcus spp.
应用
For isolation of Group D Streptococci in foodstuffs.
Kanamycin Esculin Azide Agar may be used as a media to obtain predominant lactic acid bacteria associated with fermenting cassava.
Kanamycin Esculin Azide Agar may be used as a media to obtain predominant lactic acid bacteria associated with fermenting cassava.
制备说明
Suspend 44.67 g in 1 litre distilled water. Heat to boiling to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 121°C for 15 minutes. Warning: Sodium azide has a tendency to form explosive metal azides with plumbing materials. It is advisable to use enough water to flush off the disposables.
附注
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.
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
危险声明
预防措施声明
危险分类
Aquatic Chronic 3
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
法规信息
新产品
Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
Kostinek M, et al.
International Journal of Food Microbiology, 114(3), 342-351 (2007)
商品
Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
链球菌 — 检测、鉴定、分化和培养技术概述
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