Lactobacillus subspecies in mare's milk wine|354841 |BNCC

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Lactobacillus kefiranofaciens subsp

Culture medium	BNCC352238
Description	MRS agar medium
Composition	Peptone:10.0g, Beef Extract Powder:8.0g, Yeast Powder:4.0g, Glucose:20.0g, MgSO₄:0.2g, CH₃COONa:5.0g, C₆H₈O₇.(NH₄)₂:2.0g, K₂HPO₄:2.0g, MnSO₄:0.04g, Tween 80:1.0g, Agar:14.0g, pH:5.7±0.2(25℃)
Growth conditions	30 ° C; 5-7 days; anaerobic
Subculture procedure	① Prepare 1-2 plates as described above (pre-conditioned in an anaerobic environment for 24 h for oxygen removal).② In a biosafety cabinet, open the vial and briefly flame the top with an alcohol burner, then immediately add sterile water to break the seal. Use sterile forceps to crush the vial.③ Aspirate 0.5 mL of sterile water (pre-conditioned in an anaerobic environment for 24 h for oxygen removal) into the freeze‑dried vial, thoroughly dissolve the bacterial powder, then transfer 200 μL of the suspension onto each Agar plate and spread evenly.④ Incubate the plates under the specified culture conditions. The strain is ready for use once growth appears.
Storage conditions	2-8 ℃
Safety level	1
morphology	The colonies measure 1-2 mm in diameter, are circular with regular margins, and are opaque. They exhibit a creamy-white pigmentation on the surface, have a raised center, and are smooth, glossy, and moist in texture, making them easy to lift. The organisms are Gram-positive (G⁺, appearing blue-violet) and rod-shaped (bacilli). Purity: pure.
Sharing mode	Public welfare sharing