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72548

Millipore

Nitrate Broth

NutriSelect® Plus, suitable for microbiology

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About This Item

UNSPSC Code:
41171606
NACRES:
NA.74
Pricing and availability is not currently available.

sterility

non-sterile

Quality Level

200

product line

BioChemika

form

powder

shelf life

limited shelf life, expiry date on the label

composition

meat extract, 3 g/L
peptone, 5 g/L
potassium nitrate, 1 g/L

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbe id | metabolite detection: suitable
microbiological culture: suitable

final pH

7.0±0.2 (25 °C)

application(s)

agriculture
environmental
food and beverages
water monitoring
microbiology

Related Categories

General description

Nitrate broth is used for the nitrate test. It can be used for bacteria like Enterobacteriaceae, Bacilli and Salmonella.

Application

for detecting nitrate-reducing and indole-producig microorganisms

Preparation Note

Dissolve 9 g in 1 litre distilled water. Sterilize by autoclaving at 121°C for 15 minutes.

Footnote

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.

Legal Information

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

Pictograms

Flame over circle
GHS03

signalword

Warning

hcodes

H272

pcodes

P210

Hazard Classifications

Ox. Sol. 3

Storage Class

5.1B - Oxidizing hazardous materials

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
BCCL6703
BCCK8458
BCCH1149
BCCJ5090
BCCF4110

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Aybike Kamiloğlu et al.
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 51(3), 1279-1287 (2020-04-28)
Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains

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