Quantitative Quality Control Sample of Bacillus cereus in Simulated Food - Basic Information

Recommended Medium	Peptone: 10.0g, Beef extract powder: 3.0g, Sodium chloride: 5.0g, Agar: 15.0g, pH: 7.3±0.1 (25℃)
Growth Conditions	37℃, aerobic
Growth Characteristics	The strain cultured on nutrient broth agar (Recommended Medium) at 37℃ for 3 days appears rod-shaped, 0.61μm × 1.22~2.13μm, Gram-negative, non-spore-forming.
Storage Conditions	-20℃
Isolation Source	Blood culture
Procedure	① First culture the strain into a bacterial suspension according to the culture conditions; ② Measure the absorbance of the bacterial suspension and calculate the initial concentration of the bacterial suspension according to the standard formula; ③ Multiply the initial concentration by the survival rate to obtain the actual concentration after lyophilization; ④ Dilute the bacterial suspension according to the actual concentration after lyophilization to obtain the target concentration, then aliquot and lyophilize;
Reference Use	GB 4789.14-2014 National Food Safety Standard - Food Microbiological Examination - Bacillus cereus Examination. This quality control material was developed by the Henan Provincial Industrial Microbial Strain Engineering Technology Research Center. It is a lyophilized quality control sample of Bacillus cereus, which can be used for method establishment, working standard assignment, method confirmation and evaluation, product quality control, etc.
Sharing Method	Public welfare sharing