The quality control strain uses freeze-drying technology, mixing a specific strain within a certain concentration range with a special protective agent in a certain proportion. First, it is rapidly frozen in an ultra-low temperature environment. Then, according to a certain program, it is slowly heated in an extremely high vacuum environment to sublimate water. Finally, inactive splashing gas is filled to make the environment where the strain is located extremely low in water and oxygen content, and the strain enters a dormant state. Each strain particle is packaged in an independent container to ensure the quality of the strain and maintain its activity for one year or even longer.

1. Optional quantitative and qualitative bacterial strains;

2. Multiple concentration ranges are available, and specific concentration range strains can be customized according to customer needs;

3. Derived from CMCC and ATCC standard strains;

4. Quantitative strain generation ≤ 4 generations, qualitative strain generation ≤ 3 generations; Compliant with the Chinese Pharmacopoeia;

5. No need for gradient dilution, reducing dilution time by over 85%;

6. Use strain particles to accurately determine the exact quantity without the need for experience;

7. Reduce operational steps and time to minimize pollution risks;

8. Each box contains 6 bottles of bacterial particle and 6 bottles of solubilizer, and the bacterial type can be customized according to customer needs;

9. Storage temperature ≤ 8 ℃, valid for 12 months.

Quantitative strain product catalog

Qualitative strain product catalog

*Note: Customization can be made according to customer needs, including but not limited to strain types and bacterial content.

Quality control strains are widely used in the fields of pharmaceuticals, medical devices, food, cosmetics, etc. for testing the suitability of culture media, practical testing of methods, and positive controls;

Biological examination method: method suitability test, culture medium suitability test, growth promoting ability of culture medium, antibacterial test, and antibacterial efficacy test, etc;

Quantitative and qualitative comparison in food inspection;

Science and education training and experimental assessment, etc.