Common name: PH7.0 sodium chloride peptone buffer
English name:Buffered Sodium Chloride-Peptone Solution, pH7.0
Dilution or rinse solution used for preparing pharmaceutical samples.
Culture medium is a mixed nutritional product prepared by artificial methods, specifically for microbial cultivation, separation, identification, research, and preservation. The peptone contained in PH7.0 sodium chloride peptone buffer provides nitrogen, vitamins, amino acids, and carbon sources; Sodium chloride can maintain a balanced osmotic pressure; Potassium dihydrogen phosphate and disodium hydrogen phosphate are used as buffering agents.
It is made from raw materials such as peptone, sodium chloride, phosphate, and other culture media through ball milling and packaging.
After pre-treatment according to GB standards, the samples were inoculated into test tube culture medium and incubated at 20-25 ℃ for 45 minutes, and the results were observed.
The change in colony count before and after inoculation of Escherichia coli and Staphylococcus aureus shall not exceed ± 50%.
1. This culture medium is only used for scientific research.
2. The collected specimens must be inoculated and cultured as soon as possible to ensure accurate results.
3. The specimens used and their cultivation waste should be considered as potentially infectious substances and should be disposed of in accordance with the operating standards of infectious disease laboratories.
4-30 ℃, stored away from light.
【Period of validity】
The validity period is 3 years.
1. Chinese Pharmacopoeia 2020 Edition
2. SN/T 1538.1-2005 Guidelines for the Preparation of Culture Medium Part 1: General Principles for Quality Assurance of Laboratory Culture Medium Preparation
3. SN/T 1538.2-2007 Guidelines for the Preparation of Culture Media Part 2: Practical Guidelines for Performance Testing of Culture Media
4. WS/T 232-2002 Quality Inspection Procedures for Commercial Microbial Culture Media
5. GB 4789.28-2013 Quality Requirements for Culture Media and Reagents for Microbiological Testing of Food