Usages: For cultivating, enumerating and preserving nonfastidious bacteria.
Principle: Peptone and beef extract powder to provide nitrogen, vitamins, amino acids and carbon; agar as medium coagulant.
Formulation(per liter): Peptone: 5g Beef extract :3g Agar :15g Final pH 6.8 ± 0.2
How to use: 1. Suspend 23g of product, adding 1L of distilled or deionized water, heated to boiling stirring until completely dissolved, dispensing into flask, autoclave at 121 ℃ for 15min, set aside. 2.Diluted and treated samples.
Quality control：
Item
The name and number of strain
Growth
Colony Color
1
Escherichia coli ATCC25922
Good
Dark red
2
Aerogenes CMCC (B) 45103
Good
red
3
Staphylococcus aureus ATCC6538
Suppressed
—
Storage: Keep container tightly closed, store in a cool, dry place, away from bright light. Storage period of 3 years.
Mastitis is the single most costly disease of dairy cattle resulting in the reduction of milk yield and quality. The inflammation of the udder is mainly caused by infection of various bacteria. One of such mastitis bacteria, Streptococcus agalactiae, is highly infectious and causes mainly subclinical infections, which are not identified by the herdsman. As a result, S. agalactiae can spread widely within a herd, causing immediate loss due to reduced milk. S. agalactiae is a gram-positive bacteria belonging to the Group B streptococci. Traditional cultural identification of S. agalactiae is based on S. agalactiae being beta-hemolytic as well as presence of group B Lancefield antigen and by its ability to hydrolyze sodium hippurate.
Storage Conditions and Product Stability All kit components can be stored for 2 years after the date of production without showing any reduction in performance.
All kit components should be stored at -20°C upon arrival.
The Benzoic Acid Detection Kit provides a rapid, simple, sensitive, and reliable test suitable for screening of Benzoic Acid concentration.
Benzoic Acid is a white solid that is an extensively used preservative. Although this preservative prevents or delays nutritional losses due to microbiological, enzymatic or chemical changes of foods during its shelf life there is a suspicion that small amounts of benzene may be formed from benzoic acid in nonalcoholic beverages in the presence of ascorbic acid. Benzoic acid and ascorbic acid are food additives which must be declared on the food. Benzoic acid or E 210 is a preservative which also occurs naturally, for instance, in cranberries. A maximum amount of 150 mg/l benzoic acid may be added to non-alcoholic flavored beverages.
Document
Highly Sensitive Assay to Screen for Benzoic Acid
Visual Readout (sample dependent: milk, red/pink)
Detection range of 1ppm to 1500ppm
Tube or Plate based options available
Compatible with the Nix Sensor or plate readers to obtain quantitative results.
