Quality control sample of Vibrio parahaemolyticus in simulated food|BNCC381446 |BNCC

BeNa Culture Collection

  • Simulated quality control sample of Vibrio parahaemolyticus in food-BNCC

Simulated quality control sample of Vibrio parahaemolyticus in food

  • Price: Contact
  • number:BNCC381446
  • Packing:Syringa;
  • Form:
    Light yellow, raised, moist, bright, G-bacillus
Essential Information Related Products
Simulated quality control sample of Vibrio parahaemolyticus 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 Personnel assessment
Sharing mode Public welfare sharing
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