70185 Millipore

Czapek Dox Agar

for microbiology, NutriSelect Basic

  •  NACRES NA.74



Related Categories A - M, All Food Control Media (alphabetical), All Solid Media/Agars, Arthrobacter, Aspergillus,
Quality Level   200
grade   for microbiology
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
mfr. no.   NutriSelect Basic
application(s)   microbiological culture: suitable
  microbiology: suitable (microbial identification)
final pH   7.3±0.2 (25 °C)
Featured Industry   Agriculture
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)



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.

Safety & Documentation

Safety Information

Personal Protective Equipment 
NONH for all modes of transport
WGK Germany 
Flash Point(F) 
Not applicable
Flash Point(C) 
Not applicable


Certificate of Analysis (COA)

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Protocols & Articles


Culture Media and Tests for Beverage Testing

Spoilage organism testing is a crucial step within the beverage industry to enable the safe release of drinks to the market. Requirements can vary from industry to industry, depending on different sp...
Keywords: Culture media, Fermentation, Magnetic resonance spectroscopy

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


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.
Jvo Siegrist
Analytix 2009, 5, 7.
Keywords: Antibiotics, Enzyme-linked immunosorbent assay, Fermentation, Molecular biology, Polymerase chain reaction, Reproduction, Vitamins

Peer-Reviewed Papers


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