Candida albicans quantitative strain|BNCC353801 |BNCC

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Quantitative strains of candida albicans

Culture medium	Yeast extract: 3.0, malt extract: 3.0, glucose: 10.0, casein peptone: 5.0, agar: 20.0,pH:6.2±0.2(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	25-28 ℃, aerobic
Growth characteristics	Cells rounded or ovoid, multilaterally budded.
Storage conditions	-80 ℃
Safety level	1
morphology	The colony is 1-2mm in diameter, round, with neat edges, opaque, Milky White on the front, Milky White on the back, convex in the middle, smooth surface, bright surface, moist texture, easy to pick up, G + (blue-purple), cocci, purity: pure
application	"Disinfection Technical Specification" Bacteria for Sterilization Effect Test of Traditional Chinese Medicine Instruments, "GB 4789.15-2010 Mold and Yeast Count" Positive Control Strains, 2015 Edition of Chinese Pharmacopoeia Quality Control Strains. Microorganisms for Public Supplies, GB/T 18204.5-2013 Hygiene Inspection Methods for Public Places Part 5: Central Air Conditioning and Ventilation System, GB 4789.15-2016 National Food Safety Standard Food Microbiological Examination Mold and Yeast Count, GB 4789.28-2013 National Food Safety Standard Food Microbiological Examination Medium and Reagents Quality Requirements; Positive control strains of mold and yeast testing methods in "Cosmetic Technical Specification.
Sharing mode	Public welfare sharing