Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a hydrogen peroxide producing beneficial microbiota species that was isolated from female genital tract.
For Research Use Only. Not intended for use in food manufacturing or medical procedures (diagnostics or therapeutics). Do Not Use in Humans.
Product Information | |
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Product Overview | Lactobacillus crispatus is a common, rod-shaped species of genus Lactobacillus and is a hydrogen peroxide producing beneficial microbiota species that was isolated from female genital tract. |
Target | Lactobacillus |
Genus | Lactobacillus |
Strain Designation | B471 |
Application | Study and research |
Type Strain | No |
Culture Medium | MRS |
Culture Conditions | 37°C; Anaerobic |
Source | Female genital tract |
Characteristics | Gram-positive bacteria, no flagellum, no spores. The colonies were white, irregular edge, flake, central convex, not liquefied gelatin. It can use mannose, galactose, lactose, glucose, maltose, honey disaccharide, raffinose, ribose, sucrose, trehalose, fructose. |
Risk Group | 1 |
Product Format | Freeze-dried |
Packaging | Ampoule tube |
Storage | -80°C |
Shelf Life | 6 years |
Target Introduction | |
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Introduction | Lactobacillus species are normal flora of the human mouth, gastrointestinal tract, and female genital tract, where they produce lactic acid and competitively inhibit pathogenic organisms. Lactobacillus are small, slender, nonmotile, Gram-positive bacilli in chains. Immature colonies appear smooth, convex, and translucent. Some species of Lactobacillus used commonly as probiotics. They are most commonly used for diarrhea, including infectious diarrhea and diarrhea in people taking antibiotics. Some people also use lactobacillus for general digestion problems, irritable bowel syndrome; IBS, colic in infants, and many other conditions that involve the stomach and bowel. |
Alternative Names | Lactobacillus crispatus |
Lactobacillus crispatus should be cultured in MRS broth under anaerobic conditions, typically at 37°C. After reaching the desired growth phase, cells can be harvested, washed with saline, and resuspended in sterile media or buffer for use. It's crucial to maintain sterile conditions to ensure the integrity of the bacterial sample.
The viability of Lactobacillus crispatus can be monitored using colony-forming unit (CFU) assays. Researchers plate diluted samples on MRS agar and incubate anaerobically. The resulting colonies are counted to determine the number of viable bacteria present at different stages of the experiment.
For long-term storage, Lactobacillus crispatus should be stored at -80°C in cryoprotectant solutions, such as glycerol, to ensure viability. Short-term storage can be done at 4°C if used within a few days. These conditions preserve its integrity and functionality for future experiments.
Yes, genetic manipulation techniques such as CRISPR/Cas9 and plasmid transformation have been used in Lactobacillus crispatus. These methods allow researchers to explore gene function and engineer strains for specific probiotic properties.
Viability can be assessed through colony-forming unit (CFU) counts, optical density measurements at 600 nm (OD600), or fluorescent dyes that differentiate live from dead cells. These methods help confirm the strain's functionality throughout the experimental process.
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For Research Use Only. Not intended for use in food manufacturing or medical procedures (diagnostics or therapeutics). Do Not Use in Humans.
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