Streptococcus porcinus DNA lab quality control|BNCC363290 |BNCC

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Streptococcus porcinus DNA lab quality control

Subculture	Nutritional gravy medium (English name: NA/NB): beef paste 3.0g, peptone 10.0g,NaCl 5.0g, agar 20.0g (not included in liquid medium), distilled water 1.0L,pH 7.0. Sterilization at 121 ℃ for 15min. [Note] Adding 5 mgMnSO4 · H2O to culture Bacillus is beneficial to produce spores.
Subculturing	Take it out of the refrigerator, and after it is completely melted, the vortex oscillates and mixes well, and it can be used. Note: The essential control is inactivated particles, which need to be used after nucleic acid extraction. The extraction or purification reagents should be provided by oneself, and repeated freezing and thawing should be avoided before extraction. The minimum sampling amount is 200 μL.
Growth conditions	37°C;18-24h; Aerobic
Storage conditions	-80 ℃
Safety level	2
Application	The essential control product is developed by the Henan Industrial Microbial Strain Engineering Technology Research Center. It is an inactivated suspension of Streptococcus suis. It is obtained by adding stabilizers and digital PCR values and then packaging. It can be used for method establishment and work standard assignment., Method confirmation and evaluation, product quality control, etc.
Sharing mode	Public welfare sharing