Lactobacillus paracasei subspecies|BNCC195629 |BNCC

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Lactobacillus paracasei subspecies

Culture medium	MRS medium (MRS): peptone 10.0g, beef paste 10.0g, yeast powder 4.0g, glucose 20.0g, magnesium sulfate 0.2g, sodium acetate 5.0g, triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, manganese sulfate 0.04g, Tween 80 1.0g, agar 20.0g (not included in liquid medium), distilled water 1.0L. pH 5.7±0.2. Sterilization at 121 ℃ for 15min.
Growth conditions	37 ℃,2-3 days, slightly aerobic
Storage conditions	2-8 ℃
Separation substrate	Yangledo active lactic acid bacteria beverage
application	Production of active lactic acid bacteria beverage.
Sharing mode	Public welfare sharing

1.Description

1. Name：Lactobacillus paracasei subsp.

2. BNCC No.：195629

3. Biosafety level：4

2.Storage conditions：

Storage of freezed dried ampoule and agar slant at 2°C to 8°C

3.Growth Conditions

1. MRS medium: peptone 10.0g, beef paste 10.0g, yeast powder 4.0g, glucose 20.0g, magnesium sulfate 0.2g, sodium acetate 5.0g, triammonium citrate 2.0g, dipotassium hydrogen phosphate 2.0g, manganese sulfate 0.05g, Tween 80 1.0g, agar 20.0g (not included in liquid medium), distilled water 1.0L. pH 6.2 ±0.2.

2. Atmosphere： micro aerobic

3. Temperature： 37 ℃,2d

4.Notes：

1.Normal culturing time, 24-48hours for bacterial, 72 hours for yeast, 5-7days for mould, 7-10days for fungal.

2.Agar slant shall be inoculated asap, and do not keep the storage for more than 3 months.

3.Please recover the strains in strict accordance with this instruction, otherwise the replacement of the strain are not be available in case of viability loss caused by different media or growth conditions.

4.Waste generated from the handling process should be discarded after high-pressure sterilization

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