BeNa Culture Collection

Cyberlindnera jadinii-BNCC
Cyberlindnera jadinii-BNCC
  • BNCC
  • Cyberlindnera jadinii-BNCC
  • Cyberlindnera jadinii-BNCC

Cyberlindnera jadinii

  • Price: $ 143
  • number:BNCC361210
  • Form:
    Round, neat edges, opaque, milky white on the front, light color, convex in the middle, smooth and bright surface, moist texture, easy to stir up, no pigment, G + (blue-purple), cocci, purity: pure
Standard strain Quantitative strain DNA extraction
Package:
  • freeze dried
    Freeze-dried: lyophilized strain, freeze dried vial, used up at one time and not be retained
  • agar slant
    Agar slant: growing culture, ready to use, Short term preservation, convenient access
Essential Information Certificate Related Products
Cyberlindnera jadinii
Culture medium YM medium (English name: YM): yeast extract 3.0g, malt extract 3.0g, glucose 10.0g, peptone 5.0g, agar 20.0g (without liquid medium), distilled water 1.0L,pH 6.2±0.2. Sterilization at 121 ℃ for 15min.
Subculture procedure (1) Prepare a test tube containing 5~10mL of liquid medium and 2 plates; (2) open it in the biosafety cabinet, heat the tip of ampoule in a flame, quickly drop sterile water to creak it, then break it with forceps; (3) draw 0.5mL of liquid culture medium into a freeze dried ampoule, fully rehydrate and transfer the solution to the liquid test tube, mix evenly; (4) inoculate a plate with 0.2mL of suspension liquid, repeat the step to obtain two plates; ⑤ Put all the liquid test tubes and plates under the above culture conditions for cultivation, and the strains can be used when they grow.
Growth conditions 30 ℃;18-24h; Aerobic
Storage conditions 2-8 ℃
morphology Round, neat edges, opaque, milky white on the front, light color, convex in the middle, smooth and bright surface, moist texture, easy to stir up, no pigment, G + (blue-purple), cocci, purity: pure
Sharing mode Public welfare sharing

Cyberlindnera jadinii

Storage conditions: 2~8 ℃

No. 361210

Product format: freeze dried, 200ul 

Validity period: 6 years

Biosafety  level:  1, handle in ultra-clear table or safety cabinet

Receiving notice: if any abnormality is found on the day of receipt, please contact the customer service within 24 hours. If it is overdue, it is deemed that the bacteria are well. The freeze dried culture shall be used up once and shall not be retained. The bacterial viability will resume after 1-2 generation of recovery and can be used normally. Handling instructions of agar slant and suspension liquid is enclosed. Please operate in strict accordance with this instruction, otherwise the replacement of bacteria are not be available in case of aberrant growth and loss of viability.

Growth conditions:30℃, aerobic, YM medium, 18-24h. YM medium: yeast extract 3.0g, malt extract 3.0g, glucose 10.0g, peptone 5.0g, agar 20.0g (not included in liquid medium), distilled water 1.0L, pH 6.2±0.2. Sterilize at 121°C for 15min.

Recovery steps:

(1)Prepare a test tube containing 5-10mL of liquid culture medium and 2 plates; 

(2)Open the ampoule in the biosafety cabinet, heat the tip of ampoule in a flame, quickly drop sterile water to creak it, then break it with forceps; 

(3)Draw 0.5mL of liquid culture medium into a freeze dried ampoule, fully rehydrate and transfer the solution to the liquid test tube, mix evenly; 

(4)Inoculate a plate with 0.2mL of suspension liquid, repeat the step to obtain two plates; 

(5)Put all the liquid test tubes and plates under the above culture conditions for cultivation, and the strains can be used when they grow.

Recovery record:  According to the recovery instructions, the results of the recovery are reported as follows:

Item test results
viability

good viability, in 24 hours, plate bacteria layer is obvious;

colony is typical on the streaked plate

colony morphology:

Size: 1-2mm Shape: Round Edge: Neat Transparency: Opaque

Color: milky white uplift: middle convex surface: bright and smooth texture: moist and viscous

Conclusion: good viability, no abnormal colony morphology, qualified
Download certificate
Please set your password: