BPL Agar

Product introduction For the selective isolation and identification of Salmonella SPP. preparation method Weigh 42. 0g of this product in 1L distilled water or deionized water (can increase or decrease the amount of preparation according to the proportion), boil until completely dissolved, divided, autoclaving at 121℃ for 15 minutes, shake after sterilization to prevent the Agar from being deposited on the bottom of the dish and solidifying, and set for use. composition: g/L peptone: 5. 0 Casein peptone: 5. 0 Meat immersion powder: 5. 0 Sodium chloride: 3. 0 Disodium hydrogen phosphate: 2. 0 Lactose: 10. 0 Phenol red: 0. 08 Bright green: 0. 0125 Agar: 12. 0 pH: 6. 9±0. 2, 25℃ Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.