19.03.2014 Views

SENSIBILITE DES BACTERIES PATHOGENES AUX ...

SENSIBILITE DES BACTERIES PATHOGENES AUX ...

SENSIBILITE DES BACTERIES PATHOGENES AUX ...

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

86<br />

pH = 7,4<br />

14. Milieu Hajna-Kligler<br />

Extrait de viande de bœuf-------------------------------------------------------------------------3<br />

Extrait de levure------------------------------------------------------------------------------------3<br />

Peptone----------------------------------------------------------------------------------------------20<br />

Chlorure de sodium---------------------------------------------------------------------------------5<br />

Citrate ferrique-------------------------------------------------------------------------------------0,3<br />

Thiosulfate de sodium-----------------------------------------------------------------------------0,3<br />

Lactose-----------------------------------------------------------------------------------------------10<br />

Glucose-----------------------------------------------------------------------------------------------1<br />

Rouge de phénol----------------------------------------------------------------------------------0,05<br />

Agar--------------------------------------------------------------------------------------------------12<br />

pH = 7,4<br />

15. Milieu Mannitol<br />

Hydrolysat trypsique de caséine-------------------------------------------------------------------10<br />

Nitrate de potasium-----------------------------------------------------------------------------------1<br />

Mannitol----------------------------------------------------------------------------------------------7,5<br />

Rouge de phénol-----------------------------------------------------------------------------------0,04<br />

Agar---------------------------------------------------------------------------------------------------3,5<br />

PH final = 7,6<br />

16. Milieu au citrate de sodium<br />

Sulfate de magnésium------------------------------------------------------------------------------0,2<br />

Citrate de sodium-------------------------------------------------------------------------------------2<br />

Chlorure de sodium-----------------------------------------------------------------------------------5<br />

Phosphate d’ammonium monosodique-----------------------------------------------------------0,2<br />

Bleu de bromothymol------------------------------------------------------------------------------0,8<br />

Agar---------------------------------------------------------------------------------------------------15<br />

pH = 7,0

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!