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MRS Agar (Base)

Lactobacillus Agar acc. to de Man, Rogosa, Sharpe

TN 1201 500 g

Intended use

Used for the enrichment, cultivation and determination of the germ count of all lactobacillus species from meat, milk and dairy products (according to § 64 German Food and Feed Code) and from other test materials.

Typical composition

Component Casein peptone Meat extract Yeast extract Glucose Sodium acetate Dipotassium hydrogen phosphate Diammonium hydrogen citrate Magnesium sulfate Manganese sulfate Agar g/l 10 8 4 20 5 2 2 0.2 0.05 11

Form

Powder

Colour

Beige

Directions Storage

Dry, tightly closed, at 10...25°C. Suspend 62.3 g in 1 l distilled water and heat until completely dissolved. Add 1 ml/l Tween 80 (TN 1422), mix well and autoclave at 121°C for 15 minutes.

Shelf life

5 years

Final pH at 25°C

6.2 ± 0.2

Microbiological quality control

Incubate MRS Agar (Base) (Lactobacillus Agar acc. to de Man, Rogosa, Sharpe) anaerobically for 48-72 hours at 30 ± 1°C. Test strain Lactobacillus acidophilus Lactobacillus delbrueckii Lactobacillus fermentum Lactobacillus plantarum Pseudomonas aeruginosa ATCC no. 314 7830 9338 8014 27853 CFU / plate 10-100 10-100 10-100 10-100 100-1000 Recovery rate >50% >50% >50% >50% <0.1 % Colony morphology whitish, rounded colonies whitish, rounded colonies whitish, rounded colonies whitish, rounded colonies n.a.

Manufacturer: SIFIN Institut für Immunpräparate und Nährmedien GmbH Berlin · Berliner Allee 317-321 · 13088 Berlin · Germany · P +49-30-92 70 30-0 · F +49-30-92 70 30-30 · [email protected] · www.sifin.de · Date of revision: April 2006

Information

TN1128

1 pages

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