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无菌性
non-sterile
质量水平
产品线
BioChemika
形式
powder
保质期
limited shelf life, expiry date on the label
组成
agar, 15.0 g/L
meat extract, 3.0 g/L
sodium azide, 0.2 g/L
sodium chloride, 5.0 g/L
tryptose, 10.0 g/L
制造商/商品名称
NutriSelect® Plus
技术
microbe id | specific enzyme detection: suitable
microbiological culture: suitable
最终pH
7.2±0.2 (25 °C)
应用
bioburden testing
clinical testing
environmental
food and beverages
water monitoring
microbiology
适用性
Haemophilus spp.
Pneumococcus spp.
selective and differential for Enterococcus spp.
selective and differential for Staphylococcus spp.
selective and differential for Streptococcus spp.
一般描述
A selective medium for the detection and isolation of Streptococci and Staphylococci from stool, sewage, food and other specimens.
应用
for the detection and isolation of Streptococci and Staphylococci from stool, sewage, food and other specimens
制备说明
Suspend 33 g in 1 litre of distilled water and bring to the boil to dissolve completely. Sterilize by autoclaving at 121°C for 15 minutes. For the production of typical hemolytic reactions, cool to 45-50°C and add sterile blood.
其他说明
研究叠氮化钠对革兰氏阴性菌的抑制作用
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
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
动植物来源培养基
The Inhibition of the Spreading Growth of Proteus and other Bacteria to Permit the Isolation of Associated Streptococci.
H C Lichstein et al.
Journal of bacteriology, 42(5), 653-664 (1941-11-01)
Recovery of streptococci from a variety of foods: a comparison of several media.
Oblinger JL.
Journal of Milk and Food Technology, 38(6), 323-326 (1975)
M.L. Snyder et al.
The Journal of Infectious Diseases, 67, 113-113 (1940)
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