Quantitative Quality Control Sample of Bacillus cereus in Simulated Food|BNCC381445 |BNCC

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Simulated quality control sample of Bacillus cereus Bacillus cereus in food

Culture medium	Peptone: 10.0, beef powder: 3.0, sodium chloride: 5.0, agar: 15.0,pH: 7.3±0.1(25 ℃)
Subculture procedure	① According to the culture conditions, the bacteria are first cultured into a bacterial suspension; ② Measure the absorbance of the bacterial suspension and calculate the initial concentration of the bacterial suspension according to the standard formula; The initial concentration multiplied by the survival rate is the actual concentration after freeze-drying; ④ According to the actual concentration after freeze-drying, the bacterial suspension was diluted to obtain the target concentration, and then subpacked and freeze-dried;
Growth conditions	37 ℃, aerobic
Growth characteristics	The strain was cultured on nutrient meat juice agar medium at 37 ℃ for 3 days, and the thallus was rod-shaped, 0.61 μm × 1.22~2.13 μm, gram-negative, and did not produce spores.
Storage conditions	-20 ℃
Safety level	2
morphology	Light yellow, raised, moist, bright, G-bacillus
Separation substrate	Blood culture
application	GB 4789.14-2014 National Food Safety Standard Food Microbiological Examination Bacillus cereus Essential Control Product is developed by Henan Industrial Microbiological Strata Engineering Technology Research Center. It is a freeze-dried quality control sample of Bacillus cereus and can be used for method establishment, working standard assignment, method confirmation and evaluation, product quality control, etc.
Sharing mode	Public welfare sharing