Media

Dextrose Proteose Peptone HiVeg™ agar base with added blood and tellurite is used for isolation of Corynebacterium diphtheriae. Proteose peptone serves as source of carbon, nitrogen, vitamins and minerals.

Dextrose Salt Agar is prepared according to the standard formula 31 of the International Dairy Federation (1). It is used for enumeration of yeasts and molds in butter and other dairy products (2, 3).

Dextrose Salt Agar is prepared according to the standard formula 31 of the International Dairy Federation (1). It is used for enumeration of yeasts and molds in butter and other dairy products (2, 3).

Dextrose Salt Agar is prepared according to the standard formula 31 of the International Dairy Federation (1). It is used for enumeration of yeasts and molds in butter and other dairy products (2, 3).

Dextrose Salt Broth is used for enumeration of yeasts and moulds in butter and other dairy products. Dextrose Salt Broth is prepared according to the standard formula 31 of the International Dairy Federation.

Dextrose Salt Broth is used for enumeration of yeasts and moulds in butter and other dairy products. Dextrose Salt Broth is prepared according to the standard formula 31 of the International Dairy Federation.

Dextrose Salt Broth is used for enumeration of yeasts and moulds in butter and other dairy products. Dextrose Salt Broth is prepared according to the standard formula 31 of the International Dairy Federation.

The medium is highly nutritious and supports the luxuriant growth of various fastidious organisms like N. meningitidis, Streptococcus pyogenes and Streptococcus pneumoniae without the need of supplementation with additives.

Used for cultivating Neisseria gonorrhoeae and other fastidious microorganisms.

The medium is highly nutritious and supports the luxuriant growth of various fastidious organisms like N. meningitidis, Streptococcus pyogenes and Streptococcus pneumoniae without the need of supplementation with additives.

The medium is highly nutritious and supports the luxuriant growth of various fastidious organisms like N. meningitidis, Streptococcus pyogenes and Streptococcus pneumoniae without the need of supplementation with additives.

Canned foods are most often prone to flat-sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore-formers. Inadequate heat processing is commonly responsible for flat-sour spoilage since spores of mesophilic bacteria