Plate Count skim Milk Agar - PCSM

Application: For determining the microbial count in milk and dairy products.

Industry: Dairy Products

Catalogue Number: i23406

توضیحات

Preparation

  • Shake the container of Plate Count Skim Milk Agar well.
  • Suspend 20 g of the powder in 1 litre in cold water and allow to stand for about 15 minutes.
  • Transfer flask to a cold-water bath and heat gently, with frequent shaking, until completely dissolved.
  • 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
5
Peptone from Casein
2.5
Yeast Extract
1
Skim Milk Powder (no inhibitor)
1
Glucose
10.5
Agar
0.2 ± 7.0
Final pH at 25°C
Quality Control

Quality Control

  • Dehydrated Appearance: Light beige, free-flowing, homogeneous.
  • Prepared Appearance: Light amber, slightly opalescent.
  • Inoculate with fresh cultures and incubate at 35 ± 2°C for 18 – 48 hours.
Recovery Organism (ATCC)
Good
Escherichia coli (25922)
Good
Staphylococcus aureus (25923)
Good
Bacillus cereus (11778)
Good
Candida albicans (10231)
توضیحات

Preparation

  • Shake the container of Plate Count Skim Milk Agar well.
  • Suspend 20 g of the powder in 1 litre in cold water and allow to stand for about 15 minutes.
  • Transfer flask to a cold-water bath and heat gently, with frequent shaking, until completely dissolved.
  • 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
5
Peptone from Casein
2.5
Yeast Extract
1
Skim Milk Powder (no inhibitor)
1
Glucose
10.5
Agar
0.2 ± 7.0
Final pH at 25°C
Quality Control

Quality Control

  • Dehydrated Appearance: Light beige, free-flowing, homogeneous.
  • Prepared Appearance: Light amber, slightly opalescent.
  • Inoculate with fresh cultures and incubate at 35 ± 2°C for 18 – 48 hours.
Recovery Organism (ATCC)
Good
Escherichia coli (25922)
Good
Staphylococcus aureus (25923)
Good
Bacillus cereus (11778)
Good
Candida albicans (10231)

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