Candida albicans DNA lab quality control|BNCC364342 |BNCC

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Candida albicans DNA lab quality control

Subculture	Yeast extract: 3.0, malt extract: 3.0, glucose: 10.0, casein peptone: 5.0, agar: 20.0,pH:6.2±0.2(25 ℃)
Subculturing	Remove from the refrigerator, melt completely, vortex and mix well, ready to use. Note: The quality control is inactivated particles, which need to be used after nucleic acid extraction. The extraction or purification reagents should be prepared by themselves, and repeated freezing and thawing should be avoided before extraction. The minimum sampling volume is 200 μl.
Growth conditions	30 ℃;24-48h; aerobic;
Storage conditions	-80 ℃
Safety level	1
Isolation	Blood, Iowa
Application	This liquid indoor quality control product is the inactivated bacteria suspension of Candida albicans, which can be used for method establishment, working standard assignment, method confirmation and evaluation, product quality control, etc. by extracting nucleic acid, using fluorescence quantitative pcr and digital PCR fixed value.
Sharing mode	Public welfare sharing