Katalog No: 110661.0500
Marka: Merck
Synonyms: Lactobacillus broth acc. to de MAN, ROGOSA and SHARPE, Lactobacillus broth
ph Value: 5.5 - 5.9 (50 g/l, H₂O, 30 °C) (after autoclaving)
Çözünürlük: 50 g/l
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| Açıklama | |
|---|---|
| Katalog Numarası | 110661 |
| Eş anlamlı | Lactobacillus broth acc. to de MAN, ROGOSA and SHARPE, Lactobacillus broth |
| Ürün Bilgisi | |
|---|---|
| HS Kodu | 3821 00 00 |
| Quality Level | MQ200 |
| Fizikokimyasal Bilgiler | |
|---|---|
| pH Değeri | 5.5 - 5.9 (50 g/l, H₂O, 30 °C) (after autoclaving) |
| Kütle yoğunluğu | 620 kg/m3 |
| Çözünürlük | 50 g/l |
| Özellikler | |
|---|---|
| Appearance (clearness) | clear |
| Appearance (color) | brown |
| pH-value (25 °C) | 5.5 - 5.9 |
| Growth promotion test in accordance with the current version of DIN EN ISO 11133. | |
| Growth (Lactobacillus acidophilus ATCC 4356 (WDCM 00098)) | good to very good |
| Growth (Lactobacillus sakei ATCC 15521 (WDCM00015)) | good to very good |
| Growth (Lactococcus lactis spp. lactis ATCC 19435 (WDCM 00016)) | good to very good |
| Growth (Pediococcus pentosaceus ATCC 33316 (WDCM00158)) | good to very good |
| Growth (Pediococcus damnosus ATCC 29358 (WDCM 00022)) | good to very good |
| Incubation: up to 48 hours at 30 ± 1 °C, aerobic. | |
ph Value: 6.9 - 7.1 (68.8 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 68.8 g/l
ph Value: 6.2 (H₂O, 20 °C) Aqueous solution
ph Value: 7.2 - 7.6 (37 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 37 g/l
Synonyms: Casein-peptone soymeal-peptone broth, Casein-peptone soyameal-peptone broth
Çözünürlük: 30 g/l
ph Value: 6.8 - 7.2 (34.6 g/l, H₂O, 25 °C)
Çözünürlük: 34.6 g/l
ph Value: 6.6 - 7.0 (17 g/l, H₂O, 25 °C)
Çözünürlük: 17 g/l
ph Value: 4.8 (17 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 17 g/l
ph Value: 7.0 (20 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 20 g/l
ph Value: 7.0 - 7.4 (33.2 g/l, H₂O, 25 °C)
Çözünürlük: 33.2 g/l
ph Value: 6.7 - 7.1 (13 g/l, H₂O, 25 °C)
