Contribution à l'étude de la qualité bactériologique de ... - BEEP
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11.MILIEU KLIGLER HAJNAFORMULE:Extrait <strong>de</strong> vian<strong>de</strong>----------------------------------------Extrait <strong>de</strong> levure-------------------------------------Peptone-----------------------------------------------------Chlorure <strong>de</strong> sodium-----------------------------------Citrate ferrique---------------------------------Lactose---------------------------------------------Glucose-------------------------------------------------Rouge <strong>de</strong> phénol-------------------------------------Agar--------------------------------------------------------Eau distillée----------------------------,pH final : 7,412.MILIEU LYSINE FERFORMULE:Peptone bactériologique-------------------------Extrait <strong>de</strong> levure---------------------------------------Citrate <strong>de</strong> fer ammoniacal------------------------------Thiosulfate <strong>de</strong> sodium------------------------------------L-L)Tsine----------------------------------------------------Glucose-----------------------------------------------------Pourpre <strong>de</strong> bromocrésol-----------------------------------Agar----------------------------------------------------------pH : 6,7 (environ)13. MILIEU RAPPAPORT-VASSILIADESFORMULE:Peptone-------------------------------------------------------Chlorure <strong>de</strong> sodium-------------------------------------Dih)Tdrogeno-phosphate <strong>de</strong> potassium-----------------Chlorure <strong>de</strong> magnésium anh)Tdre---------------------Vert <strong>de</strong> ma<strong>la</strong>chite oxa<strong>la</strong>té---------------------------------pH final: 5,1 ± 0,2 à 25°C332050,31010,05121000 ml530,50,041010,0214,54,547,21,4513,40,036