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450 GRS. CALDO MR VP CRONOMETROS Máxima temperatura seca 300° F compatible con el probador Máxima temperatura seca 300° F (148° C) y húmeda 500° F (260° C) Hidrolizado ácido de caseína Esta prueba ayuda a identificar el tipo de fermentación de glucosa que realiza una bacteria mediante la prueba de Rojo de Metilo y la prueba de Voges Proskauer (VP)
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