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110661 MRS broth

110661
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Overview

Replacement Information

Key Specifications Table

ph ValueSolubility
5.5 - 5.9 (50 g/l, H₂O, 30 °C) (after autoclaving) 50 g/l

Pricing & Availability

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1106610500
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      Plastic bottle 500 g
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      Description
      Catalogue Number110661
      SynonymsLactobacillus broth acc. to de MAN, ROGOSA and SHARPE, Lactobacillus broth
      References
      Product Information
      HS Code3821 00 00
      Quality LevelMQ100
      Applications
      Biological Information
      Physicochemical Information
      pH value5.5 - 5.9 (50 g/l, H₂O, 30 °C) (after autoclaving)
      Bulk density620 kg/m3
      Solubility50 g/l
      Dimensions
      Materials Information
      Toxicological Information
      Safety Information according to GHS
      Storage class10 - 13 Other liquids and solids
      WGKWGK 1 slightly hazardous to water
      Disposal3
      Relatively unreactive organic reagents should be collected in container A. If halogenated, they should be collected in container B. For solid residues use container C.
      Safety Information
      Product Usage Statements
      Storage and Shipping Information
      StorageStore at +2°C to +8°C.
      Packaging Information
      Transport Information
      Declaration (railroad and road) ADR, RIDKein Gefahrgut
      Declaration (transport by air) IATA-DGRNo Dangerous Good
      Declaration (transport by sea) IMDG-CodeNo Dangerous Good
      Supplemental Information
      Specifications
      Appearance (clearness)clear
      Appearance (color)brown
      pH-value (25 °C)5.5 - 5.9
      Growth promotion test in accordance with the current version of DIN EN ISO 11133.
      Growth (Lactobacillus acidophilus ATCC 4356 (WDCM 00098))good to very good
      Growth (Lactobacillus sakei ATCC 15521 (WDCM00015))good to very good
      Growth (Lactococcus lactis spp. lactis ATCC 19435 (WDCM 00016))good to very good
      Growth (Pediococcus pentosaceus ATCC 33316 (WDCM00158))good to very good
      Growth (Pediococcus damnosus ATCC 29358 (WDCM 00022))good to very good
      Incubation: up to 48 hours at 30 ± 1 °C, aerobic.

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      Categories

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      Industrial Microbiology > Pathogen & Spoilage Testing > Spoilage Detection > Spoilage Detection for Juice
      Industrial Microbiology > Bioburden Testing > Microbiological Water Testing > Microbiological Water Testing for Food & Beverage Industry > Detection > Wine Spoilage
      Industrial Microbiology > Pathogen & Spoilage Testing > Spoilage Detection > Spoilage Detection for Wine
      Industrial Microbiology > Pathogen & Spoilage Testing > Spoilage Detection > Spoilage Detection for Beer
      Industrial Microbiology > Culture Media > Culture Media for Food & Beverage Industry > Dehydrated Culture Media > Enrichment, Isolation & Differentiation by Organism > Lactobacilli
      Industrial Microbiology > Bioburden Testing > Microbiological Water Testing > Microbiological Water Testing for Food & Beverage Industry > Detection > Beer Spoilage
      Industrial Microbiology > Bioburden Testing > Microbiological Water Testing > Microbiological Water Testing for Food & Beverage Industry > Detection > Juice Spoilage