Clostridium butyricum DNA lab quality control|BNCC372211 |BNCC

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Clostridium butyricum DNA lab quality control

Culture medium	Yeast extract: 3.0, beef extract: 10.0, glucose: 5.0, tryptone: 10.0, sodium chloride: 5.0, soluble starch: 1.0,L-cysteine hydrochloride: 0.5, sodium acetate: 3.0, agar: 12.5,pH:6.8±0.2(25 ℃)
Subculture procedure	Remove from the refrigerator, melt completely, vortex and mix well, ready to use. Note: The quality control is inactivated particles, which need to be used after nucleic acid extraction. The extraction or purification reagents should be prepared by themselves, and repeated freezing and thawing should be avoided before extraction. The minimum sampling volume is 200 μl.
Growth conditions	37 ℃;18-24h; anaerobic
Storage conditions	-80 ℃
Safety level	1
Separation substrate	The Pigs Gut
application	The quality control is developed by Henan engineering center of industrial microbial strain, which is the inactivated virus liquid of Clostridium butyricum. It can be used for method establishment, working standard assignment, method confirmation and evaluation, product quality control, etc. through digital PCR value setting.
Sharing mode	Public welfare sharing