Y3627 Millipore

Yeast Carbon Base

for microbiology, NutriSelect Basic

  •  NACRES NA.85



Related Categories All Liquid Media/Broths, Biochemical Identification Media by Test, Biochemical Identification Media, A to Z, Candida, Identification Tests & Reagents,
Quality Level   100
grade   for microbiology
form   powder
mfr. no.   NutriSelect Basic
application(s)   microbiological culture: suitable
  microbiology: suitable (microbial identification)
Featured Industry   Clinical Testing
Food and Beverages
Life Science and Biopharma
storage temp.   2-8°C
suitability   nonselective for Candida spp.
  nonselective for Pichia spp.
  nonselective for Saccharomyces spp.
  nonselective for Zygosaccharomyces spp.



Recommended for use in classification of yeasts on the basis of their ability to assimilate nitrogen compounds.


Ingredients (g/L)
Dextrose, 10.00
L-Histidine hydrochloride, 0.001
DL-Methionine, 0.002
DL-Tryptophan, 0.002
Biotin, 0.000002
Calcium pantothenate, 0.0004
Folic acid, 0.000002
Inositol, 0.002
Niacin, 0.0004
p-Amino benzoic acid, 0.0002
Pyridoxine hydrochloride, 0.0004
Riboflavin (Vitamin B2), 0.0002
Thiamine hydrochloride, 0.0004
Boric acid, 0.0005
Coppers sulfate, 0.00004
Potassium iodide, 0.0001
Ferric chloride, 0.0002
Manganese sulfate, 0.0004
Sodium molybdate, 0.0002
Zinc sulfate, 0.0004
Monopotassium phosphate, 1.00
Magnesium sulfate, 0.50
Sodium chloride, 0.10
Calcium chloride, 0.10

Preparation Note

A. Nitrogen Assimilation test
Prepare the broth base at 10 x concentration by dissolving 11.7 grams of Yeast Carbon Base in 100 mL of distilled water. Add the appropriate nitrogen source. Warm if necessary to dissolve the medium completely. Sterilize by filtration.
B. Detection of yeasts, other than Saccharomyces cerevisae
Dissolve 2.35 grams of Yeast Carbon Base in 100 mL of distilled water.
C. Detection of wild yeasts in beer and other brewing components
Add 0.33 g of ammonium sulphate (Catalog No. A2939) and 4 g of bacteriological agar (Catalog No. A5306) to base B. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes.

Safety & Documentation

Safety Information

Hazard statements 
Precautionary statements 
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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Certificate of Origin (COO)

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Protocols & Articles


Culture Method for Quality Control of Beer

Traditional methods are based morphology, staining methods, enzyme reactions (metabolism) and diverse media. One of the first steps is the filtration of the beer followed by an incubation of the filt...
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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...
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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 ...
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