Lactobacillus rhamnosus is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains.
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 rhamnosus is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. |
Target | Lactobacillus |
Genus | Lactobacillus |
Strain Designation | 899-1 |
Application | Study and research |
Type Strain | No |
Culture Medium | MRS |
Culture Conditions | 37°C; Facultative anaerobic |
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 rhamnosus; 899-1 |
To culture Lactobacillus rhamnosus, rehydrate the lyophilized powder in sterile MRS broth. Incubate under anaerobic conditions at 37°C for 24-48 hours to achieve optimal bacterial growth before proceeding with experimental applications.
When scaling up, ensure the use of a bioreactor with controlled pH, temperature, and oxygen levels. Gradual adaptation to larger volumes prevents stress and maintains the viability and metabolic activity of the bacteria.
To include in a probiotic formulation, concentrate the bacteria through centrifugation, resuspend in a cryoprotectant solution, and lyophilize. This process ensures high viability and stability of Lactobacillus rhamnosus in the final product.
Quantification can be performed using colony-forming unit (CFU) counts on MRS agar plates, qPCR for specific genetic markers, or spectrophotometric measurements correlated with bacterial density standards.
For cryopreservation, mix the bacterial culture with a cryoprotectant such as glycerol or DMSO. Aliquot into cryovials and store at -80°C. This procedure maintains high cell viability for long-term storage.
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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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