Lactobacillus rhamnosus DNA lab quality control|BNCC372493 |BNCC

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Lactobacillus rhamnosus DNA lab quality control

Culture medium	Peptone: 10.0, beef extract powder: 8.0, yeast powder: 4.0, glucose: 20.0, magnesium sulfate: 0.2, sodium acetate: 5.0, diammonium citrate: 2.0, dipotassium hydrogen phosphate: 2.0, manganese sulfate: 0.04, tween 80:1.0, agar: 14.0,pH:5.7±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 ℃,24-48h,5% CO2 + 95% air
Storage conditions	-80 ℃
Safety level	1
application	The quality control is developed by Henan engineering center of industrial microbial strain, which is the inactivated suspension of Lactobacillus rhamnosus, and can be used for method establishment, working standard assignment, method confirmation and evaluation, product quality control, etc. by digital PCR.
Sharing mode	Public welfare sharing