Lactobacillus jejuni|390905 |BNCC

BeNa Culture Collection

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Lactobacillus jejuni-BNCC
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  • Romboutsia ilealis-BNCC

Romboutsia ilealis

  • Price： $ 223
  • number：BNCC390905
  • MPs：
    Turbidity of bacterial liquid
  • Packing：Bacterial suspension
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Essential Information Related Products
Romboutsia ilealis
Culture medium BNCC360847
Description Cooked Meat Medium
Composition Peptone:30.0g, Beef Extract Powder:3.0g, Yeast Extract Powder:5.0g, Soluble Starch:2.0g, Glucose:3.0g, NaH2PO4:5.0g, pH:7.0-7.4(25℃)
Growth conditions 37 ℃; 48-72h; anaerobic;
Subculture procedure ① Dissolve the Frozen vials in a 37 ℃ water bath and shake rapidly for dissolution; ② Wipe the outer wall of the Frozen vial with an alcohol swab for disinfection, and then transfer it to an anaerobic glove box for operation; ③ Unscrew the tube cap, aspirate all the dissolved solution, and transfer it into one test tube (the culture medium needs to be deoxygenated 24 hours in advance); ④ After uniform coating, transfer to the above cultivation conditions for cultivation.
Storage conditions -80 ℃
Safety level 1
morphology Turbidity of bacterial liquid
Sharing mode Public welfare sharing
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