Three strains of Salmonella Typhimurium (ATCC 6994, 14028, 19585) and three strains of Escherichia coli O157:H7 (ATCC 43894, 43895, 35150) were obtained from Korean Collection for Type Cultures. All strains were stored at − 80 °C in stock form. Stocks were prepared by mixing 0.5 mL of bacteria culture and 0.5 mL of 100% glycerol. The strains were cultured in tryptic soy broth (TSB; Difco Co., Franklin Lakes, NJ, USA) before use.
Escherichia coli o157 h7
Manufactured by Korean Collection for Type Cultures
Escherichia coli O157:H7 is a strain of the bacterium Escherichia coli. It is a Gram-negative, rod-shaped bacterium that is known to cause severe foodborne illnesses. This strain is typically used in laboratory settings for research and diagnostic purposes.
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Lab products found in correlation
2 protocols using escherichia coli o157 h7
1
Cultivation and Preservation of Salmonella and E. coli Strains
2
Cultivation of Foodborne Pathogenic Bacteria
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Two selected foodborne pathogenic bacteria one Gram-positive (Staphylococcus aureus KCTC1621), and one Gram-negative (Escherichia coli O157:H7, shiga-toxin producing bacterium) were procured from the Korean Collection for Type Cultures (KCTC, Korea) and used in this study. All the bacterial strains were grown in the NB and incubated at 37°C. The bacterial strains were maintained on nutrient agar slants at 4°C.
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