Czapek Dox Agar, for microbiology

Code: 70185-500g D2-231

Application

A semi-synthetic solid medium for the general cultivation of fungi, yeasts and soil bacteria.

Footnote

We offer two media types: the ...


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Application

A semi-synthetic solid medium for the general cultivation of fungi, yeasts and soil bacteria.

Footnote

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs. The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.

Legal Information

NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany

Other Notes

Assay of capstan using B. megaterium.

Preparation Note

Suspend 50 g in 1 litre of distilled water. Bring to the boil in order to dissolve completely, sterilize by autoclaving at 121°C for 15 minutes. Mix well before pouring.

application(s)microbiology, agricultureenvironmentalfood and beverageslife science and biopharma
compositionpotassium chloride, 0.5 g/L, sucrose, 30.0 g/L, agar, 15.0 g/L, di-potassium hydrogen phosphate, 1.0 g/L, sodium nitrate, 3.0 g/L, iron(II) sulfate heptahydrate, 0.01 g/L, magnesium sulfate heptahydrate, 0.5 g/L
final pH7.3±0.2 (25 °C)
formpowder
manufacturer/tradenameNutriSelect® Basic
Quality Level200
shelf lifelimited shelf life, expiry date on the label
sterilitynon-sterile
suitabilitynonselective for Candida spp., nonselective for Aspergillus spp., nonselective for yeasts (General Media), nonselective for Bacillus spp., nonselective for Saccharomyces spp., nonselective for molds (General Media), Arthrobacter spp., nonselective for Zygosaccharomyces spp., nonselective for Penicillium spp.
technique(s)microbiological culture: suitable
Code
Description
Unit Size
List Price
Qty
70185-100G
Czapek Dox Agar, for microbiology

Unit:100G
List Price: $26.68
Source:List Price
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