CALDO VERMELHO DE FENOL (BASE) P/ MICROBIOLOGIA MERCK (500 GR)
Modelo: 1109870500
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R$4.865,97
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Descrição
PHENOL RED BROTH BASE (VERMELHO FENOL CALDO) MERCK
RENDIMENTO 15g/l
EMBALAGEM 500GR
Phenol-red Broth Base
Test culture medium used, together with various reactants, for the biochemical identification of microorganisms by means of fermentation tests.
Mode of Action
Fermentation of the added reactant by the inoculated culture causes phenol red to change its colour from red to yellow. When testing anaerobes, addition of a small quantity of agar stabilizes the anaerobiosis.
Typical Composition (g/litre)
Peptone from casein 5.0;
peptone from meat 5.0;
sodium chloride 5.0;
phenol red 0.018.
Also to be added (g/litre):
reactant 5.0-10.0; if required, agar-agar 0.5-1.0.
Preparation
Suspend 15 g/litre, if requested, together with 0.5-1.0 g agar-agar/litre, dispense into test tubes, if necessary insert DURHAM tubes, autoclave (15 min at 121°C). After cooling to about 60°C add the desired reactants (final concentration 5.0-10.0 g/litre) as filter-sterilized solutions.
pH: 7.4 ± 0.2 at 25°C. The prepared broth is clear and red.
RENDIMENTO 15g/l
EMBALAGEM 500GR
Phenol-red Broth Base
Test culture medium used, together with various reactants, for the biochemical identification of microorganisms by means of fermentation tests.
Mode of Action
Fermentation of the added reactant by the inoculated culture causes phenol red to change its colour from red to yellow. When testing anaerobes, addition of a small quantity of agar stabilizes the anaerobiosis.
Typical Composition (g/litre)
Peptone from casein 5.0;
peptone from meat 5.0;
sodium chloride 5.0;
phenol red 0.018.
Also to be added (g/litre):
reactant 5.0-10.0; if required, agar-agar 0.5-1.0.
Preparation
Suspend 15 g/litre, if requested, together with 0.5-1.0 g agar-agar/litre, dispense into test tubes, if necessary insert DURHAM tubes, autoclave (15 min at 121°C). After cooling to about 60°C add the desired reactants (final concentration 5.0-10.0 g/litre) as filter-sterilized solutions.
pH: 7.4 ± 0.2 at 25°C. The prepared broth is clear and red.
