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62915 Millipore

Lysine Iron Agar

for microbiology

  •  NACRES NA.74

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Properties

Related Categories A - M, All Food Control Media (alphabetical), All Solid Media/Agars, Biochemical Identification Media by Test, Biochemical Identification Media, A to Z,
Quality Level   100
grade   for microbiology
shelf life   limited shelf life, expiry date on the label
composition   ammonium ferric citrate, 0.5 g/L
  bromocresol purple, 0.02 g/L
  D(+)-glucose, 1 g/L
  Ingredients: agar, 12.5 g/L
  L-lysine monohydrochloride, 10 g/L
  meat peptone, 5 g/L
  sodium thiosulfate, 0.04 g/L
  yeast extract, 3 g/L
final pH   6.7±0.2 (25 °C)
Featured Industry   Clinical Testing
Environmental
Food and Beverages
suitability   nonselective and differential for Citrobacter spp.
  nonselective and differential for Enterococcus 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 Shigella spp.
  nonselective and differential for coliforms
  nonselective and differential for enterobacteriaceae

Description

Application

Test agar for the simultaneous detection of lysine decarboxylase and formation of hydrogen sulfide in the identification of Enterobacteriaceae, in particular Salmonella and Arizona according to Edwards and Fife.

Safety & Documentation

Safety Information

Personal Protective Equipment 
RIDADR 
NONH for all modes of transport
WGK Germany 
3

Documents

Certificate of Analysis (COA)

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Protocols & Articles

Articles

Differentiation and Identification Media for Salmonella

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 i...
Jvo Siegrist
Microbiology Focus Edition 1.3
Keywords: Biochemistry, Fermentation, Food & Beverage, Indicators, Microbiology

Microbiological Control of Spices and Herbs

Cultures around the world rely on herbs and spices to add flavour and zest to food. Many spices, however, contain very high numbers of bacteria, making them a potent source for food spoilage and path...
Jvo Siegrist
AnalytiX Volume 10 Article 1
Keywords: Growth factors, Microbiology

Microbiology Introduction

An initial aim of all microbiologists is the reproducible growth of their microbial cultures, no matter whether the microorganisms are of natural origin or have been genetically engineered by man. Re...
Keywords: Absorption, Aerobic, Anaerobic, Antibiotics, Antimicrobials, Buffers, Culture media, Diffusion, Environmental, Filtration, Genetic, Growth factors, Metabolism, Phase transitions, Precipitation, Reductions, Respiration, Sample preparations, Vitamins

Microbiology Theory: Media Preparation

Microorganisms need nutrients, a source of energy and certain environmental conditions in order to grow and reproduce. In the natural environment, microbes have adapted to the habitats most suitable ...
Keywords: Culture media, Digestions, Environmental, Filtration, Growth factors, Indicators, Microbiology, Phase transitions, Precipitation, Vitamins

Peer-Reviewed Papers
15

References

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