Lactobacillus Biochemical Identification Kit|BNCC361931 |BNCC

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Biochemical ldentification Kit for Lactobacillus casei subspp

Culture medium	Peptone: 10.0, beef extract powder: 8.0, yeast powder: 4.0, glucose: 20.0, magnesium sulfate: 0.2, sodium acetate: 5.0, diammonium hydrogen citrate: 2.0, dipotassium hydrogen phosphate: 2.0, manganese sulfate: 0.04, Tween 80:1.0, agar: 14.0,pH:5.7±0.2(25 ℃)
Subculture procedure	The standard inoculum was inoculated into esculin, cellobiose, maltose, mannitol, salicin, sorbitol, sucrose and raffinose vials respectively (37 ℃ after inoculation, full plug culture for 24-48h). Please refer to the GB4789.35-2016 standard to judge the results.
Growth conditions	The culture temperature is 37 ℃; the culture time is 24-48 hours; the gas environment is microaerobic (3%-5% O2,10% CO2);
Storage conditions	2-8 ℃
Safety level	0
application	It is suitable for the physiological and biochemical identification of Lactobacillus in GB4789.35-2016 food microbiological examination of lactic acid bacteria.
Sharing mode	Public welfare sharing