产品名称
HiCrome™ 克雷伯氏菌选择性琼脂基础, NutriSelect® Plus, suitable for microbiology
sterility
non-sterile
form
powder
shelf life
limited shelf life, expiry date on the label
composition
agar, 15.0 g/L
bile salts mixture, 1.5 g/L
chromogenic mixture, 0.2 g/L
petone, special, 12.0 g/L
sodium chloride, 5.0 g/L
sodium lauryl sulfate, 0.1 g/L
yeast extract, 7.0 g/L
manufacturer/tradename
NutriSelect® Plus
final pH
7.1±0.2 (25 °C)
application(s)
bioburden testing
clinical testing
environmental
food and beverages
water monitoring
microbiology
storage temp.
2-8°C
suitability
selective and differential for Klebsiella spp.
Quality Level
Application
HiCrome™ 克雷伯氏菌选择性琼脂用于水和其他来源中克雷伯氏菌的选择性分离和方便检测。本品还可用于膜过滤步骤。
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.
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 20.4 g in 500 ml distilled water. Heat to boiling to dissolve the medium completely. DO NOT AUTOCLAVE. Cool to 45-50°C and aseptically add the rehydrated contents of 1 vial of Klebsiella Selective Supplement (Cat. No. 15821). Mix well and pour into sterile petri plates.
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
动植物来源培养基
此项目有
Ilenys M Pérez-Díaz et al.
Food microbiology, 77, 10-20 (2018-10-10)
Limited documentation of the cucumber fermentation microbiome has impeded the understanding of the role of microbes on the quality of finished products. We characterized the microbiome of fresh and fermented cucumber samples using culture dependent and independent techniques, with an
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