Lactobacillus acidophilus quantitative strain|BNCC366339 |BNCC

Essential Information Related Products

Quantitative strains of lactobacillus acidophilus

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	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 ℃;48-72h; anaerobic;
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	1
morphology	The colony is 1-2mm in diameter, round, with neat edges, opaque, white on the front, golden yellow on the back, convex in the middle, smooth on the surface, bright on the surface, moist in texture, easy to pick up, no pigment, G + (blue-purple), bacilli
Separation substrate	starter culture
Sharing mode	Public welfare sharing