{"id":1368,"date":"2022-02-11T17:54:09","date_gmt":"2022-02-11T16:54:09","guid":{"rendered":"https:\/\/store.microbiotech.dz\/?post_type=product&p=1368"},"modified":"2023-10-18T15:12:32","modified_gmt":"2023-10-18T14:12:32","slug":"bouillon-a-lextrait-de-malt","status":"publish","type":"product","link":"https:\/\/store.microbiotech.dz\/index.php\/produit\/bouillon-a-lextrait-de-malt\/","title":{"rendered":"Bouillon \u00e0 l’extrait de malt 500 g MERCK"},"content":{"rendered":"

Si des comptages fongiques doivent \u00eatre effectu\u00e9s, la valeur du pH du milieu<\/span> de<\/span>\u00a0culture <\/span>doit \u00eatre ajust\u00e9 \u00e0 3,5 pour eviter la croissance de la <\/span>flore bact\u00e9rienne. REISS (1972) recommande une g\u00e9lose \u00e0 l’extrait de malt modifi\u00e9 pour la culture s\u00e9lective d’Aspergillus flavus<\/em>. Selon le RAPP (1974), l’ajout de certains colorants r\u00e9v\u00e9lateurs \u00e0 la g\u00e9lose \u00e0 l’extrait de malt permet la diff\u00e9renciation des colonies de levures et celles de bact\u00e9ries.<\/p>\n","protected":false},"excerpt":{"rendered":"

REMISE\u00a0<\/strong><\/h3>\n

\"\"<\/p>\n

Marque: MERCK<\/strong><\/p>\n

Date de p\u00e9remption:\u00a023-10-2022<\/p>\n

Fiche technique\u00a0<\/a><\/p>\n

Certificat d\u2019analyses<\/a><\/p>\n","protected":false},"featured_media":654,"comment_status":"open","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"product_brand":[],"product_cat":[29,81,26],"product_tag":[470,536,40,471,125,193,185,696,44],"class_list":{"0":"post-1368","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bouillons","7":"product_cat-bouillons-deshydrates","8":"product_cat-milieux-de-cultures","9":"product_tag-bouillon-extrait-de-malt","10":"product_tag-f17","11":"product_tag-levures","12":"product_tag-malt","13":"product_tag-merck","14":"product_tag-merck-millipore","15":"product_tag-milieux-deshydrate","16":"product_tag-milieux-deshydrates","17":"product_tag-moisissures","18":"desktop-align-center","19":"tablet-align-left","20":"mobile-align-left","22":"first","23":"outofstock","24":"sale","25":"taxable","26":"shipping-taxable","27":"purchasable","28":"product-type-simple"},"yoast_head":"\nBouillon \u00e0 l'extrait de malt 500 g MERCK - La Boutique en ligne<\/title>\n<meta name=\"description\" content=\"Si des comptages fongiques doivent \u00eatre effectu\u00e9s, la valeur du pH du milieu de\u00a0culture doit \u00eatre ajust\u00e9 \u00e0 3,5 pour eviter la croissance de la flore bact\u00e9rienne. REISS (1972) recommande une g\u00e9lose \u00e0 l'extrait de malt modifi\u00e9 pour la culture s\u00e9lective d'Aspergillus flavus. Selon le RAPP (1974), l'ajout de certains colorants r\u00e9v\u00e9lateurs \u00e0 la g\u00e9lose \u00e0 l'extrait de malt permet la diff\u00e9renciation des colonies de levures et celles de bact\u00e9ries.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/store.microbiotech.dz\/index.php\/produit\/bouillon-a-lextrait-de-malt\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bouillon \u00e0 l'extrait de malt 500 g MERCK - La Boutique en ligne\" \/>\n<meta property=\"og:description\" content=\"Si des comptages fongiques doivent \u00eatre effectu\u00e9s, la valeur du pH du milieu de\u00a0culture doit \u00eatre ajust\u00e9 \u00e0 3,5 pour eviter la croissance de la flore bact\u00e9rienne. REISS (1972) recommande une g\u00e9lose \u00e0 l'extrait de malt modifi\u00e9 pour la culture s\u00e9lective d'Aspergillus flavus. 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