BNCC
Bacillus thermoamylovorans
SKU 190845
Bioware
A preserved microbial culture intended for controlled microbiological studies and reference use.
Suitable for culture-method verification, identification workflows, media performance assessment, and laboratory quality control.
Technical Specifications
| Organism | Bacillus thermoamylovorans |
|---|---|
| Material Type | Microbial Strain |
| Preservation Form | Freeze dried pellet |
| Morphological Characteristics | Size: 1-2mm Shape: Circular Edge: Neat Transparency: Opaque Color: Grey White Rise Degree: Middle Rise Surface: Bright and Smooth Texture: Moist and easy to pick up |
| Culture Method | ① Prepare one test tube containing 5-10 mL of liquid culture medium and two 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 Transfer 0.5mL of liquid culture medium into a freeze-drying tube, dissolve it thoroughly, and then transfer it back into the liquid test tube, mixing well; ④ Transfer 0.2mL of bacterial suspension into a Agar plate, apply evenly, and repeat twice to obtain two plates; ⑤ Place all liquid test tubes and plates under the above cultivation conditions, and the bacterial strains can be used once they grow. |
| Culture Conditions | 37 °C; 24-48 hours; aerobic |
| Provided Formats | Freeze dried pellet; Bacterial suspension; Agar plate |
| Culture Medium No. | 360803 |
| Culture Medium Name | Enhanced Clostridium agar medium |
| Culture Medium Composition | Yeast Extract:3.0g, Beef Extract Powder:10.0g, Glucose:5.0g, Pancreatic Casein Peptone:10.0g, NaCl:5.0g, Soluble Starch:1.0g, L-Cysteine Hydrochloride(C3H7NO2S.HCl):0.5g, CH3COONa:3.0g, Agar:12.5g, pH:6.8±0.2(25°C) |
| Application | Microbiological research, method verification, culture studies, and laboratory quality control. |
|---|---|
| Storage Conditions | 2-8 °C |
| Country of Origin | China |
Documents
The Certificate of Analysis (COA) is issued for the applicable batch or lot and is available upon request.