Storage:RT,keep dry
Product introduction
For detection of Shigella
preparation method
Weigh 23.9g of this product in 1L of distilled water or deionized water, boil until completely dissolved, adjust the pH, when used for dry egg white sample, the pH was 8.2±0.1; When used for other dry eggs, the pH was 7.2±0.1; pH7.0±0.1 when used for ice eggs; Boil water for 15min, let cool and set aside. Before use, one branch of 0.1% brilliant green solution was added to each 200ml, mixed evenly, and divided. Spare.
composition: g/L
peptone: 5.0
Yeast extract powder: 5.0
Mannitol: 5.0
Sodium hydrogen selenite: 4.0
Sodium deoxycholate: 1.0
Dipotassium hydrogen phosphate: 2.18
Potassium dihydrogen phosphate: 1.71
Note:Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.