Rappaport-Vassiliadis R10 broth

Product introduction For the isolation and culture of Salmonella . preparation method Weigh 26. 6g of this product, dissolve it in 1000ml distilled water by heating and boiling, divide into aliquots, autoclaving at 116℃ for 15 minutes, and set to use. composition: g/L Casein peptone: 4. 54 Sodium chloride: 7. 2 Potassium dihydrogen phosphate: 1. 45 Anhydrous magnesium chloride: 13. 4 Malachite green: 0. 036 pH: 5. 1±0. 2, 25℃ Note: Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.