Mold and Yeast Standard Quality Control Samples|BNCC382550 |BNCC

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  • Standard quality control samples of mold and yeast-BNCC

Standard quality control samples of mold and yeast

  • Price： Contact
  • number：BNCC382550
  • Packing：Syringa; 10 ^ 2~10 ^ 3CFU/mL
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Standard quality control samples of mold and yeast
Culture medium Potato Impregnation Powder: 10.0, Glucose: 20.0,KH2PO4:3.0,MgSO4 · 7H2O:1.5, Thiamine: 0.008, Agar: 15.0,pH:6.0±0.2(25 ℃)
Subculture procedure Before use, the quality control samples were placed at room temperature for 30min. Open the vial and add 5.0mL sterile distilled water to redissolve to obtain the target concentration of bacteria solution. Note: The minimum sample size is 1.0mL.
Growth conditions 28°C, aerobic, 3-5 days
Storage conditions -20 ℃, dark and refrigerated; ice bag transportation
Safety level 1
application It is suitable for quality control and personnel assessment of mold and yeast count in food. It refers to the first method of "GB 4789.15-2016 national food safety standard for food microbiological examination of mold and yeast count. GB/T 18204.4-2013 Public Places Hygiene Inspection Methods Part 4: Microorganisms for Public Supplies
Sharing mode Public welfare sharing
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