{"id":3775,"date":"2023-01-10T19:34:31","date_gmt":"2023-01-10T19:34:31","guid":{"rendered":"https:\/\/idealmedical.co.za\/wp\/?post_type=product&p=3775"},"modified":"2025-05-28T17:07:18","modified_gmt":"2025-05-28T17:07:18","slug":"orange-serum-agar-500g","status":"publish","type":"product","link":"https:\/\/idealmedical.co.za\/wp\/product\/orange-serum-agar-500g\/","title":{"rendered":"Orange Serum agar 500g"},"content":{"rendered":"
Mode of Action<\/strong> Typical Composition (g\/litre)<\/strong> yeast extract 3.0;<\/p>\n orange extract 5.0; di-potassium hydrogen phosphate 3.0;<\/p>\n agar agar 17.0.<\/p>\n Preparation<\/strong> Experimental Procedure and Evaluation<\/strong> form<\/span><\/p>\n<\/div>\n<\/div>\n medium granules (dehydrated (DCM))<\/span><\/p>\n<\/div>\n<\/div>\n GranuCult\u00ae<\/sup><\/span><\/p>\n<\/div>\n<\/div>\n microbiological culture: suitable<\/span><\/p>\n<\/div>\n<\/div>\n 5.4-5.6 (37\u00a0\u00b0C, 42\u00a0g\/L in H2<\/sub>O, after autoclaving)<\/span><\/p>\n<\/div>\n<\/div>\n 42\u00a0g\/L<\/span><\/p>\n<\/div>\n<\/div>\n 700\u00a0kg\/m3<\/sup><\/span><\/p>\n<\/div>\n<\/div>\n food and beverages 15-25\u00b0C<\/span><\/p>\n<\/div>\n<\/div>\n molds<\/span> Medium proposed by HAYS (1951) and TROY and BEISEL (see MURDOCK et al. 1952) for the isolation, cultivation and enumeration of acid-tolerant, putrefactive microorganisms in fruit juices and fruit juice concentrates, especially citrus fruits.<\/p>\n","protected":false},"featured_media":3776,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[125,98],"product_tag":[],"class_list":{"0":"post-3775","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-food-and-beverage-qa-lab","7":"product_cat-microbiology-reagent","9":"first","10":"instock","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"yoast_head":"\n
\nThe culture medium is optimally adapted to the special requirements of the microbial flora present in citrus juices (e.g. Bacillus, Lactobacillus, Leuconostoc species, fungi, etc.) due to the fact that it contains orange extract. It is therefore especially useful for the production control in the fruit juice industry
\n(HAYS and TIESTER 1952).<\/p>\n
\nPeptone from casein 10.0;<\/p>\n
\nD(+)glucose 4.0;<\/p>\n
\nSuspend 42 g\/litre, autoclave under mild conditions (15 min at 115 \u00b0C). Do not overheat. Pour plates.
\npH: 5.5 \u00b1 0.2 at 25 \u00b0C.
\nThe plates are clear to opalescent and yellowish-brown.<\/p>\n
\nIncubate the inoculated culture medium for up to 4 days at 28 \u00b0C aerobically; if fungi are suspected to be present, incubate for up to 5 days. Determine the microbial count. Further tests can be performed to differentiate and identify the colonies.<\/p>\nPROPERTIES<\/strong><\/h2>\n<\/div>\n
manufacturer\/tradename<\/h3>\n<\/div>\n
technique(s)<\/h3>\n<\/div>\n
pH<\/h3>\n<\/div>\n
solubility<\/h3>\n<\/div>\n
bulk density<\/h3>\n<\/div>\n
application(s)<\/h3>\n<\/div>\n
\nmicrobiology<\/span><\/p>\n<\/div>\n<\/div>\nstorage temp.<\/h3>\n<\/div>\n
suitability<\/h3>\n<\/div>\n
\nyeasts<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"