PR1MA™  Luria Broth, High Salt Formula, Powder [Miller's LB Broth]

Common Name: Miller's LB Broth
CAS Number: 91079-40-2, 8013-01-2, 7647-14-5
Solubility: Water
Storage Temp: Room Temperature

For propagation and maintenance of E. Coli. High Salt Grade. Molecular Biology Grade.

• Dissolve 25 grams in 1 liter distilled water
• Adjust the pH to 7.2
• Sterilize by autoclaving for 15 minutes

• Tryptone: 10 g/L
• Yeast: 5 g/L
• Sodium Chloride: 10 g/L

• DCM Appearance: Homogeneous free flowing, light beige
• PPM Appearance: Clear,no to light ppt, light yellow
• pH (2.5% H₂O @25 °C): 6.8 - 7.2
• Microorganism (E. coli ATCC 23724): Good to Excellent
• Microorganism (E. coli ATCC 33694): Good to Excellent
• Microorganism (E. coli ATCC 33849): Good to Excellent
• Microorganism (E. coli ATCC 39403): Good to Excellent
• Microorganism (E. coli ATCC 47014): Good to Excellent
• BSE/TSE Free: BSE/TSE Free
• Country of Origin: USA

PR1MA™ Lactobacillus MRS Broth Powder

Solubility: Water
Storage Temp: Room Temperature

Recommended for the selective isolation and enumeration of lactobacilli.

Ingredients:

• Peptic Digest of Animal Tissue: 10.0g
• Beef Extract: 10.0g
• Yeast Extract: 5.0g
• Ammonium Citrate: 2.0g
• Dextrose: 20.0g
• Polysorbate 80:1.0g
• Sodium acetate: 5.0g
• Magnesium Sulfate: 0.1g
• Manganese Sulfate: 0.05g
• Sodium Phosphate, Dibasic: 2.0g

Research or further manufacturing use only, not for food or drug use.

• DCM Appearance: Homogeneous, free flowing with soft lumps, yellow beige to yellow tan
• PPM Appearance: Clear, no to light ppt, medium to dark amber
• Microorganism (Lactobacillus Casei ATCC 393 ): Good to Excellent
• Microorganism (Lactobacillus Fermentum ATCC 9338 ): Good to Excellent
• Microorganism (Lactobacillus Plantarum ATCC 8014 ): Good to Excellent
• Microorganism (Lactobacillus Rhamnosus ATCC 9595 ): Good to Excellent
• pH (5.5 % Solution @25 ^oC): 6.3 - 6.7