Sake Lactobacillus subsp. sake|185970 |BNCC

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Lactobacillus sakei subsp. sakei

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	37 ℃; 48-72h; microaerophilic (3% -5% O2, 10% CO2);
Subculture procedure	① Prepare 1 sterile water and 2 plates; 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 Suck 0.5mL of sterile water into the freeze-drying tube and dissolve it thoroughly; ④ Transfer 0.2mL of bacterial suspension into a Agar plate, apply evenly, and repeat twice to obtain two plates; ⑤ Place the petri dish under the above cultivation conditions for cultivation, and once the bacterial strain grows, it can be used.
Storage conditions	2-8 ℃
Safety level	1
morphology	The colony diameter is 0.5-1mm, circular, with neat edges, opaque, gray white on the front, raised in the middle, smooth and bright on the surface, moist texture, easy to pick up, G+(blue purple), Bacillus, purity: pure
Sharing mode	Public welfare sharing