Lactobacillus jensenii DNA lab quality control|BNCC364866 |BNCC

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Lactobacillus jensenii DNA lab quality control

Subculture	Peptone: 10.0, beef extract powder: 8.0, yeast powder: 4.0, glucose: 20.0, magnesium sulfate: 0.2, sodium acetate: 5.0, diammonium citrate: 2.0, dipotassium hydrogen phosphate: 2.0, manganese sulfate: 0.04, tween 80:1.0, agar: 14.0,pH:5.7±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. Minimum sampling volume of 200 μl
Growth conditions	37 ℃;24-48h; anaerobic;
Storage conditions	-80 ℃
Safety level	1
Application	The quality control is developed by Henan engineering center of industrial microbial strain, which is the inactivated suspension of Jen's Lactobacillus, 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