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신규주정보

신규주정보 리스트
미생물명 Salicibibacter kimchii NKC1-1 KCCM 번호 43276
작성일 2018-10-31 조회수 13
▷ History

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▷ 특성

Kimchi, Gwangju(2014)

▷ 배양정보 - NATRONOBACTERIA MEDIUM
KH2PO4, 1.0 g
KCl, 1.0 g
NH4Cl, 1.0 g
MgSO4.7H2O, 0.24 g
CaSO4.2H2O, 0.17 g
Trace element solution SL-10 (see below)*, 1.0 ml
Agar(if necessary), 20.00 g
NaCl, 200.0 g
Na2-glutamate, 1.0 g
Yeast extract, 5.0 g
Casamino acids, 5.0 g
Na2CO3, 5.0 g

Add distilled water to give a final volume of 1000 ml.
Adjust pH to 6.5 before autoclaving!
Sterilize Na2CO3 separate from medium, add after cooling. Check final pH to be 9.0 - 9.5.
If agar medium is prepared, heat and dissolve agar before adding sodium chloride.

*Trace element solution SL-10:
HCl (25%; 7.7 M), 10.0 ml
FeCl2.4H2O, 1.5 g
ZnCl2, 70.0 mg
MnCl2.4H2O, 100.0 mg
H3BO3, 6.0 mg
CoCl2.6H2O, 190.0 mg
CuCl2.2H2O, 2.0 mg
NiCl2.6H2O, 24.0 mg
Na2MoO4.2H2O, 36.0 mg
Distilled water, 990.0 ml

First dissolve FeCl2 in the HCl, then dilute in water, add and dissolve the other salts. Finally make up to 1000.0 ml.


▷ 배양온도 : 37℃

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