M17 Broth

Application: M17 Broth is used for isolating lactic streptococci from yogurt, cheese starters and other dairy products.

Industry: Dairy Products

Catalogue Number: i23099

توضیحات

Preparation

  • Shake the container of M17 Broth well.
  • Suspend 42.5 g of the powder in 1 L of purified water.
  • Autoclave at 121°C for 15 minutes.

STORAGE

The medium powder should be kept tightly closed and stored at temperatures below 30 degrees Celsius, and the medium should be stored at a temperature of 2-8 degrees Celsius. The best time to use is before the expiration date printed on the product label.

پرسش و پاسخ

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Components
gr / L Components
2.5
Peptone from Casein
5
Peptone from Soymeal
2.5
Peptone from Meat
2.5
Yeast Extract
5
Meat Extract
5
Lactose
0.5
Ascorbic Acid
19
Sodium β glycerophosphate
0.25
Magnesium Sulphate
0.2 ± 7.2
Final pH at 25°C
Quality Control

Quality Control

  • Dehydrated Appearance: Beige to medium tan, free-flowing, homogeneous.
  • Prepared Appearance: Light to medium amber, very slightly to slightly opalescent, no significant precipitate.
  • Inoculate and incubate for 40-48 hours; Lactococcus lactis subsp. Cremoris at 30 ± 2°C and the remaining organisms at 35 ± 2°C.
Recovery Organism (ATCC)
None to poor
Lactobacillus delbrueckii subsp. Bulgaricus (11842)
None to poor
Lactococcus lactis subsp. Cremoris (19257)
None to poor
Lactococcus lactis subsp. Cremoris (9625)
None to poor
Streptococcus thermophiles (19258)
توضیحات

Preparation

  • Shake the container of M17 Broth well.
  • Suspend 42.5 g of the powder in 1 L of purified water.
  • Autoclave at 121°C for 15 minutes.

STORAGE

The medium powder should be kept tightly closed and stored at temperatures below 30 degrees Celsius, and the medium should be stored at a temperature of 2-8 degrees Celsius. The best time to use is before the expiration date printed on the product label.

پرسش و پاسخ

شما نیز میتوانید سوالات خود را ثبت کنید!

اگر سوالی در مورد محصول دارید از این قسمت بپرسید!

Components
gr / L Components
2.5
Peptone from Casein
5
Peptone from Soymeal
2.5
Peptone from Meat
2.5
Yeast Extract
5
Meat Extract
5
Lactose
0.5
Ascorbic Acid
19
Sodium β glycerophosphate
0.25
Magnesium Sulphate
0.2 ± 7.2
Final pH at 25°C
Quality Control

Quality Control

  • Dehydrated Appearance: Beige to medium tan, free-flowing, homogeneous.
  • Prepared Appearance: Light to medium amber, very slightly to slightly opalescent, no significant precipitate.
  • Inoculate and incubate for 40-48 hours; Lactococcus lactis subsp. Cremoris at 30 ± 2°C and the remaining organisms at 35 ± 2°C.
Recovery Organism (ATCC)
None to poor
Lactobacillus delbrueckii subsp. Bulgaricus (11842)
None to poor
Lactococcus lactis subsp. Cremoris (19257)
None to poor
Lactococcus lactis subsp. Cremoris (9625)
None to poor
Streptococcus thermophiles (19258)

CoA & MSDS files

Downloading CoA & MSDS files

 
 

:To download the CoA file

Enter the LOT number printed on the container

:To download the MSDS file

Enter the catalog number (REF) printed on the container without the hyphen

CoA & MSDS files

Downloading CoA & MSDS files

:To download the CoA file

Enter the LOT number printed on the container

:To download the MSDS file

Enter the catalog number (REF) printed on the container without the hyphen