Name: Phyto Casein Hydrolysate Yeast Extract
Catalog no.: PHM004-10X100GOrder on Gentaur.com
Firm, comparable with 1.8% Agar gel.
Store below 30°C and the prepared medium at 2 - 8°C
Cream to yellow coloured, homogeneous, free flowing powder.
Yellow coloured opalescent gel with white precipitate forms in Petri plates.
Pure extracts used in broths or as control for cell culture and Western Blot.
Cultural characteristics observed with added CNP supplement, after an incubation at 25-30°C for 6-7 days.
Phyto Casein Hydrolysate Yeast Extract is a phytopathological media used as a semi-selective medium to detect Clavibacter michiganensis subsp michiganensis on seeds of tomato
Yeast extract 2.00, Casein hydrolysate 4.00, Glucose, anhydrous 10.00, Magnesium sulphate, anhydrous 0.15, Boric acid 1.00, Ammonium chloride 1.00, Tris HCl 1.20, Agar 18.00, Final pH (at 25°C ) 7.4