For selective isolation of Penicillium virdicatum and related species from foods.
Rehydrate the content of 1 vial aseptically with 5 ml of sterile distilled water. Mix well and aseptically add it to 995 ml of sterile, molten, cooled (45-50°C) TM1330 - APRY BROTH BASE / TM1584 - PENTACHLORO ROSE BENGAL YEAST EXTRACT AGAR BASE (PRYES AGAR) (as per APHA) / TM2306 - ROSE BENGAL AGAR W/ CHLORTETRACYCLINE / TM2319 - SABOURAUD GLUCOSE AGAR W/ANTIBIOTICS / TM2320 - SABOURAUD DEXTROSE AGAR MEDIUM W/ ANTIBIOTICS (as per IP) / TM1951 - AGAR MEDIUM C (SABOURAUD-GLUCOSE AGAR WITH ANTIBIOTICS) (as per EP/BP) / TM2438 - YEAST MOULD CHLORAMPHENICOL AGAR, MODIFIED. Mix well and dispense as desired.
Rehydrate the content of 1 vial aseptically with 5 ml of sterile distilled water. Mix well and aseptically add it to 995 ml of sterile, molten, cooled (45-50°C) TM1330 - APRY BROTH BASE / TM1584 - PENTACHLORO ROSE BENGAL YEAST EXTRACT AGAR BASE (PRYES AGAR) (as per APHA) / TM2306 - ROSE BENGAL AGAR W/ CHLORTETRACYCLINE / TM2319 - SABOURAUD GLUCOSE AGAR W/ANTIBIOTICS / TM2320 - SABOURAUD DEXTROSE AGAR MEDIUM W/ ANTIBIOTICS (as per IP) / TM1951 - AGAR MEDIUM C (SABOURAUD-GLUCOSE AGAR WITH ANTIBIOTICS) (as per EP/BP) / TM2438 - YEAST MOULD CHLORAMPHENICOL AGAR, MODIFIED. Mix well and dispense as desired.
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