SENSIBILITE DES BACTERIES PATHOGENES AUX ...
SENSIBILITE DES BACTERIES PATHOGENES AUX ...
SENSIBILITE DES BACTERIES PATHOGENES AUX ...
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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