17151

Millipore

Kanamycin Esculin Azide Agar

suitable for microbiology, NutriSelect® Plus

NACRES:
NA.85
Pricing and availability is not currently available.

Quality Level

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 12 g/L
casein enzymic hydrolysate, 20 g/L
esculin, 1 g/L
ferric ammonium citrate, 0.5 g/L
kanamycin sulfate, 0.02 g/L
sodium azide, 0.15 g/L
sodium chloride, 5 g/L
sodium citrate, 1 g/L
yeast extract, 5 g/L

mfr. no.

NutriSelect® Plus

application(s)

microbiology: suitable (microbial identification)
water monitoring: suitable

final pH

7.0±0.2 (25 °C)

Featured Industry

Environmental
Food and Beverages

suitability

selective and differential for Enterococcus spp.
selective and differential for Streptococcus spp.

Related Categories

Application

For isolation of Group D Streptococci in foodstuffs.
Kanamycin Esculin Azide Agar may be used as a media to obtain predominant lactic acid bacteria associated with fermenting cassava.

Preparation Note

Suspend 44.67 g in 1 litre distilled water. Heat to boiling to dissolve the medium completely. Dispense as desired. Sterilize by autoclaving at 121°C for 15 minutes. Warning: Sodium azide has a tendency to form explosive metal azides with plumbing materials. It is advisable to use enough water to flush off the disposables.

Legal Information

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

Hazard Statements

Precautionary Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Hazard Codes

Xn

Risk Statement

21/22-52/53

Safety Statement

36/37-61

RIDADR

NONH for all modes of transport

WGK Germany

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis
Certificate of Origin
Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
Kostinek M, et al.
International Journal of Food Microbiology, 114(3), 342-351 (2007)
Articles
Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
Read More

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