Starch eating Lactobacillus|342646 |BNCC

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Lactobacillus amylovorus

Subculture procedure	① Prepare 1-2 of the above plates; ② Open the safety cabinet, burn the top with an alcohol lamp, quickly drip sterile water to break it, and then use tweezers to crush it; ③ Take 0.5mL of sterile water (placed in an anaerobic environment for 24 hours of deoxygenation in advance) and transfer it into a freeze-drying tube. After fully dissolving the bacterial powder, transfer it into two plates, each Agar plate containing about 200 μ L, and apply evenly; ④ Place the petri dish under the above cultivation conditions for cultivation, and once the bacterial strain grows, it can be used.
Growth conditions	37 ℃; 48-72 hours; anaerobic
Storage conditions	2-8 ℃
Safety level	1
morphology	The colony diameter is 1-2mm, circular, with neat edges, opaque, gray white on the front, raised in the middle, smooth on the surface, moist texture, easy to pick up, G+(blue purple), Bacillus
Sharing mode	Public welfare sharing

Description

1. Name: Lactobacillus acidophilus

2. BNCC No.: 342646

3.Biosafety level: 4

2. Storage conditions:
Storage of freezed dried ampoule and agar slant at 2°C to 8°C

3. Growth Conditions

1. MRS medium: cheese peptone 10.0g, beef powder 8.0g, yeast powder 4.0g, glucose 20.0g, magnesium sulfate 0.2g, sodium acetate 5.0g, triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, manganese sulfate 0.05g, Tween 80 1.0g, distilled water 1000mL. pH6.2±0.2.

2. culture time: 3d

3. Temperature: 37 ℃, anaerobic

4. Notes:
1.Normal culturing time, 24-48hours for bacterial, 72 hours for yeast, 5-7days for mould, 7-10days for fungal.

2.Agar slant shall be inoculated asap, and do not keep the storage for more than 3 months.

3.Please recover the strains in strict accordance with this instruction, otherwise the replacement of the strain are not be available in case of viability loss caused by different media or growth conditions.

4.Waste generated from the handling process should be discarded after high-pressure sterilization

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