Egg Yolk Agar Base

Product Introduction: Used for the isolation and culture of Clostridium botulinum and perfringens; It is also used for commercial sterility testing of acidic canned foods. Preparation Method: Weigh 55g of this product, add it to 1000ml distilled water, heat and boil to dissolve, divide into 100ml bottles, autoclave at 121℃ for 15 minutes. When it is cooled at 50℃, each bottle is added with the matching reagent of yolk brine solution, shaken well, divided and set aside. Composition: g/L Tryptone: 5. 0 Monthly peptone: 20. 0 Agar: 20. 0 Yeast infusion powder: 5. 0 Sodium chloride: 5 Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.