Decarboxylase broth base, Moeller

suitable for microbiology, NutriSelect® Plus

Pricing and availability is not currently available.

Quality Level



product line




shelf life

limited shelf life, expiry date on the label

mfr. no.

NutriSelect® Plus


microbe id | specific enzyme detection: suitable
microbiological culture: suitable
microbiology: suitable (microbial identification)

final pH

6.0±0.2 (25 °C)

Featured Industry

Clinical Testing
Food and Beverages


nonselective and differential for Citrobacter spp.
nonselective and differential for Enterobacter spp.
nonselective and differential for Escherichia coli
nonselective and differential for Klebsiella spp.
nonselective and differential for Proteus spp.
nonselective and differential for Salmonella spp.
nonselective and differential for Serratia spp.
nonselective and differential for Shigella spp.
nonselective and differential for coliforms
nonselective and differential for enterobacteriaceae

Related Categories


Used to differentiate bacteria on the basis of their ability to decarboxylate amino acids.


Ingredients (g/L)
Peptic digest of animal tissue, 5.00
Beef extract, 5.00
Dextrose, 0.50
Bromocresol purple, 0.01
Cresol red, 0.005
Pyridoxal, 0.005

Preparation Note

Suspend 10.52 g of Decarboxylase Broth Base in 1000 ml of distilled water. Add 10 g of either L-Arginine (Cat. No. 11010), or L-Lysine (Cat. No. 62840), or L-Ornithine (Cat. No. 75470). Heat to dissolve the medium completely. When L-ornithine is added, readjust the pH. Dispense in 5 ml quantities in screwcapped tubes. Sterilize by autoclaving at 15 lbs. pressure (121°C) for 10 minutes.

Legal Information

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
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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