M17 Agar

Application: Media proposed by TERZAGHI and SANDINE (1975) for the cultivation and enumeration of lactic streptococci in milk and dairy products and for the differentiation of bacteriophages infecting lactic streptococci.

Industry: Dairy Products

Catalogue Number: i23098

توضیحات

Preparation

  • Shake the container of M17 Agar well.
  • Suspend 55 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 Sulfate
12.75
Agar
0.2 ± 7.2
Final pH at 25°C 7.2 0.2
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)
Good
Lactococcus lactis subsp. Cremoris (19257)
Good
Lactococcus lactis subsp. Cremoris (9625)
Good
Streptococcus thermophiles (19258)
توضیحات

Preparation

  • Shake the container of M17 Agar well.
  • Suspend 55 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 Sulfate
12.75
Agar
0.2 ± 7.2
Final pH at 25°C 7.2 0.2
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)
Good
Lactococcus lactis subsp. Cremoris (19257)
Good
Lactococcus lactis subsp. Cremoris (9625)
Good
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