Levine EMB Agar

suitable for microbiology, NutriSelect® Plus

Eosin methylene Blue Lactose Agar according to Levine, Levine’s Eosin Methylene Blue Agar
Pricing and availability is not currently available.

Quality Level





shelf life

limited shelf life, expiry date on the label


agar, 15.0 g/L
dipotassium hydrogen phosphate, 2.0 g/L
eosin yellowish, 0.4 g/L
lactose, 10.0 g/L
meat peptone, 10.0 g/L
methylene blue, 0.065 g/L

mfr. no.

NutriSelect® Plus


bioburden testing: suitable
microbiology: suitable (microbial identification)
water monitoring: suitable

final pH

7.2±0.2 (25 °C)

Featured Industry

Clinical Testing
Food and Beverages


selective and differential for Candida spp.
selective and differential for Enterobacter spp.
selective and differential for Enterococcus spp.
selective and differential for Escherichia coli
selective and differential for Klebsiella spp.
selective and differential for Proteus spp.
selective and differential for Streptococcus spp.
selective and differential for coliforms

Related Categories


Isolation and differentiation of E. coli and Enterobacter, and identification of Candida albicans according to Levine.

Preparation Note

Dissolve 37.5 g in 1 litre distilled water. Sterilize by autoclaving at 121°C for 15 minutes. Pour plates.

Other Notes

Isolation and identification of coagulase-positive staphylococci; Screening method to isolate E. coli from ground beef

Legal Information

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


NONH for all modes of transport

WGK Germany


Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis
Certificate of Origin
Occurrence of verocytotoxin-producingEscherichia coli O157 on Dutch dairy farms.
Heuvelink, A. E., et al.
Journal of Clinical Microbiology, 36 (12), 3480-3487 (1998)
A.J.G. Okrend et al.
Journal of Food Protection, 53, 249-249 (1990)
Isolation and identification of coagulase-positive Staphylococci on Levine's eosin-methylene blue agar.
The Journal of laboratory and clinical medicine, 56, 908-910 (1960-12-01)
Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.
Read More
Yeast is one of the most important microorganisms known and utilised by mankind. Ancient Middle Eastern civilisations used the organism to bake bread and to produce mead, beer and wine.
Read More

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