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Merck
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安全信息

17151

Millipore

卡那霉素七叶苷叠氮钠琼脂

suitable for microbiology, NutriSelect® Plus

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About This Item

UNSPSC代码:
41171609
NACRES:
NA.85

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.

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.

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number

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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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