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Storage:RT，keep dry
Product introduction
Detection of Clostridium botulinum and anaerobic Clostridiumg
preparation method
Weigh 50.0g of this product in 1L of distilled water, dissolve it by heating and boiling for later use. First, pack the meat residue in 15mm×150mm test tubes about 2cm-3cm high, and add 0.1-0.2g of reduced iron powder or a small amount of iron scrap to each tube. Then add the prepared medium solution into each tube to exceed the surface of the meat residue by about 1cm, and cover it with 0.3cm-0.4cm liquid paraffin. Autoclave sterilization at 121℃ for 15 minutes, and set aside.
composition: g/L
peptone: 30.0
Beef leaching powder: 5.0
Yeast extract powder: 5.0
Sodium dihydrogen phosphate: 5.0
Glucose: 3.0
Soluble starch: 2.0
pH: 7.8±0.1
Note:Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.
