OF Test Nutrient Agar

suitable for microbiology, NutriSelect® Basic

Oxidative Fermentative Agar acc. to Hugh a. Leifson

Quality Level



product line




shelf life

limited shelf life, expiry date on the label


agar, 2.5 g/L
bromothymol blue, 0.08 g/L
casein peptone (pancreatic), 2 g/L
dipotassium hydrogen phosphate, 0.3 g/L
sodium chloride, 5 g/L


NutriSelect® Basic


microbe id | utilization test: suitable
microbiological culture: suitable
microbiology: suitable (microbial identification)

final pH

7.1±0.2 (25 °C)

Featured Industry

Clinical Testing
Food and Beverages

antibiotic activity spectrum

Gram-negative bacteria


Alcaligenes spp.
Chromobacterium spp.
Moraxella spp.
Pasteurella spp.
Acinetobacter spp.
Aeromonas spp.
nonselective and differential for Bordetella spp.
nonselective and differential for Campylobacter spp.
nonselective and differential for Enterococcus spp.
nonselective and differential for Escherichia coli
nonselective and differential for Pseudomonas spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Shigella spp.
nonselective and differential for Vibrio spp.
nonselective and differential for Yersinia spp.
nonselective and differential for bacteria (General Media)
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae


Medium for demonstrating oxidative and fermentative catabolism of carbohydrate acc. to Hugh and Leifson (1953). In particular for the differentiation and classification of gram-negative intestinal bacteria.

Preparation Note

Dissolve 9.88 g in 1 litre distilled water. Sterilize by autoclaving at 121°C for 15 minutes. Let cool to approx. 50°C and add 100 ml of sterile filtered 10% D(+)-glucose (Cat. No. 49140), lactose (Cat. No. 61340), sucrose (Cat. No. 84100) or other carbohydrate.

Other Notes

Studies on coagulase-positive staphylococci from bovine milk


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

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

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis

Certificate of Origin

J A Erasmus
The Onderstepoort journal of veterinary research, 52(1), 25-29 (1985-03-01)
When conventional techniques were applied to 84 isolates of Staphylococcus aureus from milk samples, it was found that they were all catalase and phosphatase positive and oxidase negative. They all fermented glucose within 24 h and mannitol within 24-48 h...
The taxonomic significance of fermentative versus oxidative metabolism of carbohydrates by various gram negative bacteria.
R HUGH et al.
Journal of bacteriology, 66(1), 24-26 (1953-07-01)
Vibrios are motile, curved or comma-shaped bacilli and have a single polar flagella with sheet proteins. They are often found in open water, freshwater and saltwater.
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On the Trail of Campylobacter - The Campylobacter is one of the leading causes of human gastroenteritis. Common Campylobacter species C. jejuni, C. coli, and C. lari are responsible for most cases of campylobacteriosis. However, other species, like C. fetus, which causes spontaneous abortions, have also been associated with human illness. Campylobacter are Gram-negative, spiral-shaped, microaerophilic and motile bacteria with uni- or bi-polar fl agella
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Campylobacter spp. are regarded as the leading cause of bacterial gastroenteritis in humans worldwide.
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Salmonella contamination is the second leading cause of food-borne illness worldwide. Controlling outbreaks of Salmonella is an important task for food regulators, restaurants and the food industry in general. The Salmonella family includes over 2,300 serotypes of bacteria, but two types, Salmonella enteritidis and Salmonella typhimurium, are responsible for about half of all human infections. Most outbreaks of Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on nearly any food. Chicken, eggs and their derivative products are particularly high risk.
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