Lactobacillus jensenii DNA lab quality control

Технические характеристики

Упаковка	Frozen vial; 10 ^ 8~10 ^ 9copies/mL;10 tubes/box
Питательная среда	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 ℃)
Порядок применения	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 shall be prepared by themselves, and repeated freezing and thawing shall be avoided before extraction. Minimum sampling volume of 200 μl
Условия культивирования	37 ℃;24-48h; anaerobic;
Условия хранения	-80 ℃
Уровень биобезопасности	1
Применение	The quality control is developed by Henan engineering center of industrial microbial strain, which is the inactivated suspension of Jen's Lactobacillus, which can be used for method establishment, work standard assignment, method confirmation and evaluation, product quality control, etc. by adding stabilizer and digital PCR fixed value.