70185

Millipore

Czapek Dox Agar

suitable for microbiology, NutriSelect® Basic

NACRES:
NA.74

Quality Level

sterility

non-sterile

form

powder

shelf life

limited shelf life, expiry date on the label

composition

agar, 15.0 g/L
di-potassium hydrogen phosphate, 1.0 g/L
iron(II) sulfate heptahydrate, 0.01 g/L
magnesium sulfate heptahydrate, 0.5 g/L
potassium chloride, 0.5 g/L
sodium nitrate, 3.0 g/L
sucrose, 30.0 g/L

manufacturer/tradename

NutriSelect® Basic

application(s)

microbiological culture: suitable
microbiology: suitable (microbial identification)

final pH

7.3±0.2 (25 °C)

Featured Industry

Agriculture
Environmental
Food and Beverages
Life Science and Biopharma

suitability

Arthrobacter spp.
nonselective for Aspergillus spp.
nonselective for Bacillus spp.
nonselective for Candida spp.
nonselective for Penicillium spp.
nonselective for Saccharomyces spp.
nonselective for Zygosaccharomyces spp.
nonselective for molds (General Media)
nonselective for yeasts (General Media)

Related Categories

Application

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

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.

Other Notes

Assay of capstan using B. megaterium.

Legal Information

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

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

NONH for all modes of transport

WGK Germany

WGK 1

Certificate of Analysis
Certificate of Origin
S.A. Waksman
Principles of Soil Microbiology (1931)
J.H. Warcup et al.
Nature, 197, 1317-1317 (1963)
Simple and rapid method for bioassay of fungicide Captan using a strain of Bacillus megaterium.
A Banerjee et al.
Indian journal of experimental biology, 26(8), 641-642 (1988-08-01)
F. Czapek
Beitr. Chem. Physiol. Pathol., 3, 47-47 (1903)
A. W. Dox
U.S. Dep. Agr., Bur. Anim. Ind. Bull., 120, 170-170 (1910)
Articles
Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.
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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.
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