Preservation method of bacillus coagulans
The invention provides a preservation method of bacillus coagulans, which comprises the following steps: preparing an inclined plane by using an improved MRS culture medium, and carrying out air culture at 37 DEG C for 24 hours for later use. Selecting a bacillus coagulans glycerol bacterial liquid...
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| creator | KWAK CHAN CHEN ZHANXING ZHANG YONGQIN JIA PEIPEI GUO MENG'EN CHEN GUANZHU NIU BING |
| description | The invention provides a preservation method of bacillus coagulans, which comprises the following steps: preparing an inclined plane by using an improved MRS culture medium, and carrying out air culture at 37 DEG C for 24 hours for later use. Selecting a bacillus coagulans glycerol bacterial liquid by using an inoculating loop, and scribing on the improved MRS inclined plane from bottom to top; the lineation slope is placed in a constant-temperature incubator at 37-42 DEG C to be cultured for 48-72 h; and taking out the inclined plane, scraping a ring by using a sterilized bamboo stick, inoculating into a sterilized sandy soil pipe, and storing in a refrigerator at 4 DEG C or-20 DEG C. After being cultured by the method, the thalli can be stored for a long time, are convenient to take and use, can be repeatedly used, and are convenient for industrial production. The vigor is not affected when being stored at 4 DEG C for 2 years and stored at-20 DEG C for 3-5 years. The strain still has very high activity afte |
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Selecting a bacillus coagulans glycerol bacterial liquid by using an inoculating loop, and scribing on the improved MRS inclined plane from bottom to top; the lineation slope is placed in a constant-temperature incubator at 37-42 DEG C to be cultured for 48-72 h; and taking out the inclined plane, scraping a ring by using a sterilized bamboo stick, inoculating into a sterilized sandy soil pipe, and storing in a refrigerator at 4 DEG C or-20 DEG C. After being cultured by the method, the thalli can be stored for a long time, are convenient to take and use, can be repeatedly used, and are convenient for industrial production. The vigor is not affected when being stored at 4 DEG C for 2 years and stored at-20 DEG C for 3-5 years. 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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE |
| title | Preservation method of bacillus coagulans |
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