HIMEDIA

SM Plate Count Agar is recommended for determining the microbial count in milk and dairy products. This medium is also recommended by International Dairy Federation and the DIN Norm 10192. Tryptone...

Recommended for isolation and enumeration of wild yeasts and in pitching yeasts.  

Animal free Dey-Engley Neutralizing Broth neutralizes a broad spectrum of antiseptics and disinfectants including quaternary ammonium compounds, phenolics, iodine and chlorine preparations,...

This animal free medium is used for the cultivation of yeasts, moulds and aciduric bacteria from clinical and non clinical samples.

Soyabean HiVeg™ Agar is recommended for microbiological assay of Polymyxin B, Colistin sulphate and Colistimethate sodium. Hiveg media recommended as Medium-B by British Pharmacopoeia for...

Nutrient Agar w/ Tyrosine is recommended for cultivation and enumeration of Bacillus cereus in water and food in accordance with FDA BAM, 1998. Bacillus species shows positive reaction, clearing of...

Rose Bengal Chloramphenicol Agar is recommended for selective isolation and enumeration of yeasts and moulds from food, environmental materials and clinical samples. Chloramphenicol has...

Double Modified Lysine Iron Agar Base is recommended for selective and differential cultivation of Salmonella species. It is used to for isolation and identification of Salmonella from food...

WL (Wallerstein Laboratory) media are formulated as described by Green and Gray for the examination of materials encountered in brewing and for industrial fermentations containing mixed flora of...

Lysine Medium Base is recommended for isolation and enumeration of wild yeasts in pitching yeasts. Most of the Saccharomyces strains employed in the brewery industry and other fermentative industries...

Lactic Acid Bacteria Selective Agar Base is recommended for selective isolation of lactic acid bacteria from beer and brewing processes. It is recommended by European Brewing convention (EBC) and...

A selective supplement recommended for the isolation of lactic acid bacteria in beer and brewing process