Bifidobacterium longum subsp. infantis|341709 |BNCC

BeNa Culture Collection

Bifidobacterium longum subsp. infantis-BNCC
Bifidobacterium longum subsp. infantis-BNCC
  • BNCC
  • Bifidobacterium longum subsp. infantis (Reuter) Mattarelli et al.-BNCC
  • Bifidobacterium longum subsp. infantis (Reuter) Mattarelli et al.-BNCC

Bifidobacterium longum subsp. infantis (Reuter) Mattarelli et al.

Literatures(2)
  • Price: $ 298
  • number:BNCC341709
  • MPs:
    The colony diameter is 0.5-1mm, circular, with neat edges, opaque, gray white on the front, raised in the middle, smooth on the surface, easy to pick up, G+(blue purple), rod-shaped
  • Packing:Freeze dried pellet; Bacterial suspension; Agar plate
Essential Information References Related Products
Bifidobacterium longum subsp. infantis (Reuter) Mattarelli et al.
Culture medium BNCC352254
Description BBL agar medium
Composition Peptone:15.0g, Glucose:20.0g, Yeast Extract Powder:2.0g, Soluble Starch:0.5g, NaCl:5.0g, L-Cysteine:0.5g, Tomato Infusion Powder:5.0g, Liver Infusion Powder:2.0g, Tween 80:1.0mL, Agar:20.0g, pH:7.0±0.1(25℃)
Growth conditions 37 ℃; 48-72h; anaerobic;
Subculture procedure ① Prepare one test tube containing 5-10 mL of liquid culture medium and two 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 Transfer 0.5mL of liquid culture medium into a freeze-drying tube, dissolve it thoroughly, and then transfer it back into the liquid test tube, mixing well; ④ Transfer 0.2mL of bacterial suspension into a Agar plate, apply evenly, and repeat twice to obtain two plates; ⑤ Place all liquid test tubes and plates under the above cultivation conditions, and the bacterial strains can be used once they grow.
Storage conditions 2-8 ℃
Safety level 1
morphology The colony diameter is 0.5-1mm, circular, with neat edges, opaque, gray white on the front, raised in the middle, smooth on the surface, easy to pick up, G+(blue purple), rod-shaped
Sharing mode Public welfare sharing
Please set your password: