Pichia sp DNA lab quality control|BNCC364831 |BNCC

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Pichia sp 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	28 ℃;24-48h; aerobic;
Storage conditions	-80 ℃
Safety level	2
Application	The quality control is developed by Henan engineering center of industrial microbial strain, which is the inactivated suspension of Pichia pastoris, which can be used for method establishment, work standard assignment, method confirmation and evaluation, product quality control, etc. by adding stabilizer and digital PCR fixed value.
Sharing mode	Public welfare sharing