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菌株保藏编号：CICC 10003
中文名称：大肠埃希氏菌
拉丁名称：Escherichia coli
曾用名：大肠杆菌
模式菌株： 否
来源历史：←中央生物制品所
收藏时间：1952-11-30
参考用途：B12检定菌。《GB 4789.6-2016致泻大肠埃希氏菌检验》阴性对照菌株。
生物危害程度：四类
致病对象：无
培养基：0100 葡萄糖营养琼脂-II
牛肉浸粉 10.0 g 蛋白胨 10.0 g 葡萄糖 10.0 g NaCl 5.0 g 琼脂 15.0～20.0 g 蒸馏水 1000.0 mL pH 7.0
以上成分121℃，灭菌15 min。液体培养基不加琼脂。培养温度：30 ~37 ℃
需氧类型：好氧
J. J. Pei, L. Jiang. Antimicrobial peptide from mucus of Andrias davidianus: screening and purification by magnetic cell membrane separation technique[J]. International Journal of Antimicrobial Agents. 2017, Published online
J. J. Pei, L. Jiang. Antimicrobial peptide from mucus of Andrias davidianus: screening and purification by magnetic cell membrane separation technique[J]. International Journal of Antimicrobial Agents. 2017, Published online
C. J. Zhuang, Y. Zhong, Y. Y. Zhao, et al. Effect of deacetylation degree on properties of Chitosanfilms using electrostatic spraying technique[J]. Food Control. 2019,97:25-31
杨 昆，王 欢，高 洁. 抗菌肽BCp12对大肠杆菌壁膜及DNA 损伤的作用机制[J]. 食品科学
Yingjie Tang , Yinuo Jiang , Pu Jing. Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change[J]. Innovative Food Science and Emerging Technologies