Candida albicans quantitative strain|BNCC367734 |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	30 ℃;24-48h; aerobic
Storage conditions	-20 ℃
Safety level	1
morphology	The colony has a diameter of 1-2mm, round, neat edges, opaque, Milky White front, raised 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 4789.15-2016 National Food Safety Standard Food Microbiological Examination 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