Biochemical ldentification Kit for Lactobacillus casei subspp|BNCC361931 |BNCC

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Biochemical ldentification Kit for Lactobacillus casei subspp

Subculture	MRS medium (English name: MRS): peptone 10.0g, beef paste 10.0g, yeast powder 4.0g, glucose 20.0g, magnesium sulfate 0.2g, sodium acetate 5.0g, triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, manganese sulfate 0.04g, Tween 80 1.0g, agar 20.0g (not included in liquid medium), distilled water 1.0L. pH 5.7±0.2. Sterilization at 121 ℃ for 15min.
Subculturing	The standard inoculation solution was inoculated into aescin, cellobicose, maltose, mannitol, salicylate, sorbitol, sucrose and raffinose vials respectively (after inoculation, 37 ℃, full plug culture 24-48h), please refer to the GB4789.35-2016 standard judgment results.
Growth conditions	The culture temperature is 37 ℃; The culture time is 24-48 hours; The gas environment is slightly aerobic (3%-5% O2,10% CO2);
Storage conditions	2-8 ℃
Safety level	0
Application	It is suitable for physiological and biochemical identification of lactobacillus in GB4789.35-2016 food microbiological examination lactic acid bacteria examination.
Sharing mode	Public welfare sharing