Muller-Kauffmann Broth Base

For the selective enrichtment of salmonellae from meat, meat products and other foodstuffs.

Meat extract 0.9
Peptone form meat 4.5
Yeast extract 1.8
Sodium chloride 4.5
Calcium carbonate 25.0
Sodium thiosulfate 40.7
Dried ox bile 4.75
Final pH 7.6 ± 0.2 at 25°C.

For the selective enrichtment of Salmonellae from meat, meat products and other foodstuffs.
DIRECTIONS
Suspend 82 g/l, briefly bring to the boil.Do not autoclave.
Cool to 45°C and ad to 1 l of medium:
- 20 ml of an iodine solution containing: potassium iodide 5 g; iodine 4 g.
- 10 ml of a 0.1 % solution of brilliant green

145.010863.54 Merck 10863 500 g