NBB®-A user information sheet
Contents
1. User manual NBB A Product No 2 04709 782 page 1 3 1 Information Nutrient media for the detection of Beer spoiling microorganisms esp Lactobacilli Pediococci Pectinatus and Megasphaera in filtered beer samples NBB Agar NBB A pH 5 75 0 15 is a ready to use agar for a fast and safe detection of beer spoiling microorganisms in the brewing industry Due to the selectivity of the NBB media the harmless accompanying flora as the culture yeasts will be inhibited NBB A can be used in the pour plate method or as a nutrient base for membrane filters and microbial spreading NBB A is specially designed for filtered beer rinse water and air samples 2 Handling Required Material Water bath max temp 95 C 203 F Microbiological workbench Petri dish Sterile swabs inoculation loop or Drigalski spatula for microbial spreading Incubator for anaerobic samples Container vessel for the anaerobic incubation of the agar plates Application Please handle the samples under sterile conditions to avoid secondary contamination Liquefy the closed bottle with culture media in a water bath at max 95 C 203 F Cool it for use to approx 45 C 113 F For the pour plate method Place 3 mL of the test sample in a 9 cm Petri dish and fill up with the fluid and warm agar to a height of 3 4 mm Swirl the mixture gently by moving the closed Petri dish in a rotation following a 8 figure on the workbench As a Nu2. ned under the microscope to get clear results 3 Storage and Packaging Information Packaging and Content unit Cardboard Box 9x250 mL in glass bottles unit size Box approx 22 cm x 22 cm x 18 cm 8 7 in x 8 7 in x 7 1 in unit gross weight Box approx 4 1 kg 9 Ibs Storage Store at 4 8 C 40 46 F according to product specification Store under dry and dark conditions Do not freeze product Waste Disposal No dangerous good No hazardous material Please consider your local waste regulations Not inoculated agar can be disposed with normal laboratory waste Inoculated and incubated samples are to be sterilized before disposal at a temperature of 121 C 250 F for 20 min Warnings Do not cook or freeze the culture media Do not keep the agar liquified longer than 4 h Repeated heating can restrain its functionality Always wear protective clothing when handling hot media Version 4 0 19 June 2015 this version replaces all previous versions User manual NBB A Product No 2 04709 782 page 3 3 4 Related products Incubation Sample type Product Format Method Item no Packaging Analysis T C Broth in 9x 250 ml 28 C Broth in 20 x 10 ml 2 04723 646 tube 3 5 i tubes l l 95 of sample ai e iii 2 04711 782 sag tele e 28 C 7 14 anaerobic qualitative 5 of NBB C Filtration of 9 x 250 ml NBB Agar 50 200 ml of 2 04709 782 28 C 5 7 anaerobic quantita
3. tive glass bottle sample Filtration of 9 x 250 ml NBB A Agar 50 200 ml of 2 04709 782 28 C 5 7 anaerobic quantitative glass bottle sample Condition anaerobic qualitative t d Yeast samples Selected harvested and brewing yeast Yeast sediments 0 5 1 ml of sample 10 20 ml of NBB B Yeast cloudy beers Green beer Unfiltrate Wheat beer Clear beers Membrane filtered samples Water rinsing water Membrane filtered samples Environmental air Sampling of airborne microorganism on agar plates NBB A Direct sampling 2 04709 782 anes boke quantitative NBB 1 swab in 10 ml 9x 250 ml i For the in house production of NBB A and 300 g NBB P Powder NBB B using 2 04716 462 bag beer from own production Smear swabs without tube 2 04725 444 bas Surfaces in filling plants Hygiene monitoring using swabs Laboratory accessories Version 4 0 19 June 2015 this version replaces all previous versions
4. trient base Fill the fluid and warm culture media into a Petri dish to a height of 3 4 mm Cool the dish until the NBB Agar solidifies and use it for e membrane filters by placing the filter on top of the agar e for microbial spreading with sample swabs inoculation loops or a Drigalski spatula or e for air samplers Version 4 0 19 June 2015 this version replaces all previous versions User manual NBB A Product No 2 04709 782 page 2 3 Incubation Place the test sample into an incubator between 26 28 C 79 82 F and incubate in anaerobic conditions for 5 days Evaluation Since the speed of the microbial growth depends on several factors initial cell count type physiological condition and origin of the germs degree of adaptation to beer an incubation time of one day may be sufficient in case of high contaminations to obtain a result Mostly several days are needed in case of trace contaminations or of very slow growing strains e g Lactobacillus lindneri Observe the growth pattern during incubation time to obtain clear statements about the condition of your sample Evaluate after 5 days of incubation for a final comparability of your results If the contaminations are strong enough and if the organisms are typical beer spoilers the colour of the indicator in NBB A will turn from red to yellow In case of trace contaminations the indicator colour may not be evident enough In this case the samples have to be exami
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