| Appearance (clearness) | clear |
| Appearance (colour) | yellowish |
| pH-value (25 °C) | 6.6 - 7.0 |
| Typical composition (g/litre): Meat extract 10.0; Peptones 10.0; Yeast extract 3.0; D(+)Glucose 5.0; Starch 1.0; Sodium chloride 5.0; Sodium acetate 3.0; L-Cysteinium chloride 0.5; Agar-agar 0.5 |
| Growth promotion test in accordance with the harmonised method of EP, USP and JP. |
| Inoculum on reference medium (Clostridium sporogenes ATCC 11437) | ≤ 100 |
| Inoculum on reference medium (Clostridium sporogenes ATCC 19404 (WDCM 00008)) | ≤ 100 |
| Inoculum on reference medium (Clostridium perfringens ATCC 10543) | ≤ 100 |
| Inoculum on reference medium (Clostridium novyi ATCC 17861) | ≤ 100 |
| Inoculum on reference medium (Escherichia coli ATCC 25922 (WDCM 00013)) | ≤ 100 |
| Growth (Clostridium sporogenes ATCC 11437) | + |
| Growth (Clostridium sporogenes ATCC 19404 (WDCM 00008)) | + |
| Growth (Clostridium perfringens ATCC 10543) | + |
| Growth (Clostridium novyi ATCC 17861) | + |
| Growth (Escherichia coli ATCC 25922 (WDCM 00013)) | + |
| Incubation: 48 hrs.; 30-35°C; Clostridia: anaerobic |
| The Information above is current at this time of publication and is subject to change without notice (except for customers holding a change control agreement with our company). The information/format can be altered at any time and inany way if internal company matters or Standard Regulationsdo say so. |
