Lactobacillus casei|345679 |BNCC

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Lacticaseibacillus paracasei

Subculture procedure	① Prepare 1-2 tablets mentioned above; 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 and transfer it into a freeze-drying tube. After fully dissolving the bacterial powder, transfer it into two plates, each 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 ℃; 48-72h; aerobic;
Storage conditions	2-8 ℃
Safety level	1
morphology	Size: 1-2mm Shape: Circular Edge: Neat Transparency: Opaque Color: Milky White Rise Degree: Middle Rise Surface: Bright and Smooth Texture: Moist and easy to pick up
Sharing mode	Public welfare sharing

Description

1. Name: Lactobacillus paracasei

2. BNCC No.: 345679

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. Atmosphere: 72h

3. Temperature: 37 ℃, micro aerobic

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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