Milk Agar
Catalog Number: B2017281 (500 g)
Milk Agar is an agar used in microbiology to cultivate and differentiate microorganisms based on their ability to produce casease, an enzyme that hydrolyzes casein in milk. Microorganisms inoculated on Milk Agar show clear zones if they produce casease, indicating casein breakdown. This product has been used as a molecular tool for various biochemical applications. It has also been used in a wide array of other chemical and immunological applications. Custom bulk amounts of this product are available upon request.
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Product Description
Milk Agar
Catalog number: B2017281
Lot number: Batch Dependent
Expiration Date: Batch dependent
Amount: 500 g
Molecular Weight or Concentration: N/A
Supplied as: Powder
Applications: a molecular tool for various biochemical applications
Storage: RT
Keywords: N/A
Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um.
References:
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2: Antoniou A, Georgiou L, Christodoulou T, Panayiotou N, Ioannides C, Zamboglou N, Damianou C. MR relaxation times of agar-based tissue-mimicking phantoms J Appl Clin Med Phys. 2022 May;23(5):e13533.
3: Sano H, Wakui A, Kawachi M, Maruyama S, Moriyama S, Nishikata M, Washio J, Abiko Y, Mayanagi G, Sakashita R, Tanaka K, Takahashi N, Sato T. Profiling of the microbiota of breast milk before and after feeding with an artificial nipple J Oral Biosci. 2022 Dec;64(4):431-436.
4: Salama MS, Sandine WE, Giovannoni SJ. A milk-based method for detecting antimicrobial substances produced by lactic acid bacteria J Dairy Sci. 1995 Jun;78(6):1219-23.
5: Bartkiene E, Laurikietyte R, Lele V, Zavistanaviciute P, Mozuriene E, Baltusnikiene A. Agar-immobilized basil-lactic acid bacteria bioproducts as goat milk taste-masking agents and natural preservatives for the production of unripened goat cheese J Dairy Sci. 2018 Dec;101(12):10866-10876.
6: de Waard M, Mank E, van Dijk K, Schoonderwoerd A, van Goudoever JB. Holder-Pasteurized Human Donor Milk: How Long Can It Be Preserved? J Pediatr Gastroenterol Nutr. 2018 Mar;66(3):479-483.
7: Haapoja A, Korkeala H. Antimicrobial residues in milk. Comparison of different agar diffusion methods Acta Vet Scand. 1984;25(2):250-9.
8: Li D, Zhang Y, Jiang R, He W. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts J Texture Stud. 2022 Apr;53(2):255-265.
9: CRAWFORD LV, GROGAN FT. Allergenicity of cow’s milk proteins. IV. Relationship to goat’s milk proteins as studied by serum-agar precipitation J Pediatr. 1961 Sep;59:347-50.
10: Letendre M, D’Aprano G, Lacroix M, Salmieri S, St-Gelais D. Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin J Agric Food Chem. 2002 Oct 9;50(21):6017-22.
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Additional Information
| Weight | 35 oz |
|---|---|
| Dimensions | 8 × 8 × 8 in |