Bacillus spizizenii derived from ATCC® 6633™*

In Stock

Details

Biosafety Level: 1

2 self-contained units of a single organism

General Information

Culture Method

General Information

Biosafety Level1

Product FormatKWIK-STIK™ 2 Pack

Strain CharacteristicsFormerly Bacillus subtilis subsp. spizizenii

Test MethodMedia Testing, Microbial Identification

WDCM Number00003

Catalog number0486

Standards and GuidelinesISO 11133

TaxonomyBacteria

Industry TypeFood Safety, Water and Environmental

Price CodeP-B

DisclaimerAs Microbiologics transitions to the EU In Vitro Diagnostic Regulation (IVDR), there will be a period of time that we will be shipping existing inventory labeled under the IVDD and new product labeled under the IVDR. These products are identical but are labeled slightly differently due to the changes in EU regulation. It is important to obtain the correct IFU for your product. For products that are labeled as CE Marked under the IVDR, the CE Mark symbol on the actual product labeling DOES include a four digit number beside it. Please use the IFU labeled “IVDR Instructions for Use: LYFO DISK and KWIK-STIK”.

Culture Method

MediaTryptic Soy Agar (Soybean Casein Digest Agar), Non-selective Sheep Blood Agar, Standard Methods Agar (Plate Count Agar) or Nutrient Agar

Temperature35°C

AtmosphereAerobic

Growth Time24 to 48 hours

Additional TipsNote: Some Bacillus spp. demonstrate better recovery on subculture when the stock microorganism growth is maintained at room temperature rather than 2°C to 8°C.

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