MALT EXTRACT AGAR MERCK - EMB 500G
Modelo: 1053980500
-
R$899,96
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Descrição
MALT EXTRACT AGAR MERCK
RENDIMENTO 48,0g/l
Embalagem 500g.
Mode of Action
If fungal counts are to be performed, the pH value of the culture medium should be adjusted to 3.5 to suppress the growth of the bacterial flora. REISS (1972) recommends a modified malt extract agar for the selective cultivation of Aspergillus flavus. According to RAPP (1974), addition of certain indicator dyes to malt extract agar allows differentiation of yeast and bacterial colonies.
Typical Composition (g/litre)
Malt extract 30.0; peptone from soymeal 3.0; agar-agar 15.0:
Preparation
Suspend 48 g/litre, autoclave under mild conditions (10 min at 121°C).
Do not overheat.
pH: 5.6 ± 0.2 at 25 °C.
The plates are clear and yellowish-brown.
If the pH has to be lowered, liquefy the sterile culture medium and adjust the pH with filter-sterilized 10 % lactic acid solution or 5 % tartaric acid solution. Avoid subsequent heating.
RENDIMENTO 48,0g/l
Embalagem 500g.
Mode of Action
If fungal counts are to be performed, the pH value of the culture medium should be adjusted to 3.5 to suppress the growth of the bacterial flora. REISS (1972) recommends a modified malt extract agar for the selective cultivation of Aspergillus flavus. According to RAPP (1974), addition of certain indicator dyes to malt extract agar allows differentiation of yeast and bacterial colonies.
Typical Composition (g/litre)
Malt extract 30.0; peptone from soymeal 3.0; agar-agar 15.0:
Preparation
Suspend 48 g/litre, autoclave under mild conditions (10 min at 121°C).
Do not overheat.
pH: 5.6 ± 0.2 at 25 °C.
The plates are clear and yellowish-brown.
If the pH has to be lowered, liquefy the sterile culture medium and adjust the pH with filter-sterilized 10 % lactic acid solution or 5 % tartaric acid solution. Avoid subsequent heating.
