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Merck
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Key Documents

90925

Millipore

Klebsiella ChromoSelect Selective Agar Base

NutriSelect® Plus, suitable for microbiology

동의어(들):

Klebsiella Selective ChromoSelect Agar Base

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About This Item

UNSPSC 코드:
41171606
NACRES:
NA.74

무균

non-sterile

Quality Level

형태

powder

유통기한

limited shelf life, expiry date on the label

구성

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

제조업체/상표

NutriSelect® Plus

최종 pH

7.1±0.2 (25 °C)

응용 분야

bioburden testing
clinical testing
environmental
food and beverages
water monitoring

microbiology

저장 온도

2-8°C

적합성

selective and differential for Klebsiella spp.

애플리케이션

Klebsiella ChromoSelect Selective Agar Base for selective isolation and easy detection of Klebsiella species from water and other sources. This medium can also be used in membrane filtration procedure.

제조 메모

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.

각주

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.

법적 정보

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

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point (°F)

Not applicable

Flash Point (°C)

Not applicable


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문서 라이브러리 방문

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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