Skim Milk Agar

Application: Skim Milk Agar is used for cultivation and enumeration of microorganisms encountered in dairy industry.

Industry: Dairy Products / Water / Food

Catalogue Number: i23172

توضیحات

Preparation

  • Shake the container of Skim Milk Agar well.
  • Suspend 51.5 grams of in 1 L distilled water.
  • Autoclave at 121°C for 15 minutes.
  • Mix well and pour into sterile Petri dishes.

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
Casein Enzymatic Hydrolysate
2.5
Yeast Extract
1
Glucose
28
Skim Milk Powder
15
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, very slightly to slightly opalescent.
  • Inoculate with fresh cultures and incubate at 35 ± 2°C for 18 – 48 hours.
Proteolytic Activity Recovery Organism (ATCC)
Negative reaction No clear zone surrounding colonies
Good
Escherichia coli (25922)
Positive reaction clear zone surrounding colonies
Good
Pseudomonas aeruginosa (27853)
Negative reaction No clear zone surrounding colonies
Good
Enterococcus faecalis (29212)
Positive reaction clear zone surrounding colonies
Good
Bacillus subtilis (6633)
توضیحات

Preparation

  • Shake the container of Skim Milk Agar well.
  • Suspend 51.5 grams of in 1 L distilled water.
  • Autoclave at 121°C for 15 minutes.
  • Mix well and pour into sterile Petri dishes.

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
Casein Enzymatic Hydrolysate
2.5
Yeast Extract
1
Glucose
28
Skim Milk Powder
15
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, very slightly to slightly opalescent.
  • Inoculate with fresh cultures and incubate at 35 ± 2°C for 18 – 48 hours.
Proteolytic Activity Recovery Organism (ATCC)
Negative reaction No clear zone surrounding colonies
Good
Escherichia coli (25922)
Positive reaction clear zone surrounding colonies
Good
Pseudomonas aeruginosa (27853)
Negative reaction No clear zone surrounding colonies
Good
Enterococcus faecalis (29212)
Positive reaction clear zone surrounding colonies
Good
Bacillus subtilis (6633)

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