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MacConkey Agar 100g SRL

MacConkey Agar 100g SRL
MacConkey Agar 100g SRL

MacConkey Agar 100g SRL Specification

  • CAS No
  • N/A complex mixture
  • Purity
  • N/A formulated culture medium
  • Molecular Formula
  • N/A complex mixture
  • Storage Instructions
  • Store cool, dry
  • Packaging Type
  • Plastic bottle
  • Ph Level
  • 7.1 0.2
  • Density
  • not specified Gram per cubic centimeter(g/cm3)
  • Shelf Life
  • 3 Years
  • Melting Point
  • N/A
  • Physical State
  • Solid
  • Usage
  • Laboratory
  • Molecular Weight
  • N/A complex mixture Carat
  • Size
  • 100g
  • Boiling point
  • N/A
  • Flash Point
  • N/A
  • Grade
  • Microbiological / bacteriological culture-media grade
  • Type
  • Other
  • Application
  • Laboratory
  • Appearance
  • Powder
  • Purity(%)
  • N/A formulated culture medium
 

MacConkey Agar 100g SRL Trade Information

  • Minimum Order Quantity
  • 25 Pieces
  • Supply Ability
  • 100 Pieces Per Month
  • Delivery Time
  • 7 Days
 

MacConkey Agar 100g SRL About

MacConkey agar is a selective and differential media used to isolate and differentiate Gram-negative bacteria, particularly those found in the intestines (enteric bacteria). It inhibits the growth of Gram-positive bacteria and differentiates lactose fermenters (which turn pink) from non-lactose fermenters (which remain colorless). Key Features:
  • Selective:Inhibits the growth of Gram-positive bacteria due to the presence of bile salts and crystal violet. 
  • Differential:Differentiates lactose fermenters from non-lactose fermenters using the pH indicator neutral red. 
  • Composition:Contains peptic digest of animal tissue, agar, lactose, bile salts, and neutral red. 
  • Appearance:Typically a pinkish-beige, free-flowing powder that forms a reddish-purple medium after autoclaving. 
  • Typical Usage:Used to isolate and identify coliforms and other enteric pathogens. 
How it works:
  1. Bile salts and crystal violet: These components inhibit the growth of Gram-positive bacteria. 
  2. Lactose: A sugar that certain bacteria can ferment. 
  3. Neutral red: A pH indicator that turns pink in acidic conditions (resulting from lactose fermentation). 
  4. Lactose Fermenters: Bacteria that ferment lactose produce acid, causing the neutral red to turn pink, resulting in pink or reddish colonies. 
  5. Non-Lactose Fermenters: Bacteria that cannot ferment lactose will not produce acid, and their colonies will remain colorless. 
MacConkey Agar 100g SRL
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