K-12 MG1655大腸桿菌克隆菌株
貨號 名稱 規(guī)格 儲存
明舟生物的各批次質(zhì)粒
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基因型：
F- lambda- ilvG- rfb-50 rph-1(NC_000913)
基本信息：
抗性：無
培養(yǎng)基：LB
培養(yǎng)條件：37℃，有氧，LB
質(zhì)粒轉(zhuǎn)化：42℃熱激
保存方式：20%甘油，-20℃
基本應(yīng)用：用于基因克隆
菌株簡介：
K-12 MG1655是一株K系列的大腸桿菌，經(jīng)檢測無Amp和Kan抗性，可用LB培養(yǎng)基，37℃培養(yǎng)，其代謝類型是異養(yǎng)兼性厭氧型，可用于代謝研究、基因編輯等實驗。
The original K-12 wild-type strain from the Stanford collection contained both the F plasmid and phage lambda. MG1655 was constructed by curing that strain using acridine orange and UV.This strain was sequenced by the Blattner laboratory because it approximates wild-type E. coli and "has been maintained as a laboratory strain with minimal genetic manipulation, having only been cured of the temperate bacteriophage lambda and F plasmid by means of ultraviolet light and acridine orange, respectively." (Blattner, et al. 1997). The mutations listed in the genotype are present in most K-12 strains and were probably acquired early in the history of the laboratory strain. A frameshift at the end of rph results in decreased pyrE expression and a mild pyrimidine starvation, such that the strain grows 10 to 15% more slowly in pyrimidine-free medium than in medium containing uracil (Jensen 1993). The ilvG- mutation is a frameshift that knocks out acetohydroxy acid synthase II (Lawther, et al. 1982). The rfb-50 mutation is an IS5 insertion that results in the absence of O-antigen synthesis (Liu and Reeves 1994).
MG1655 was derived and named by Mark Guyer from strain W1485, which was derived in Joshua Lederberg's lab from a stab-culture descendant of the original K-12 isolate. This original E. coli strain K-12 was obtained from a stool sample of a diphtheria patient in Palo Alto, CA in 1922 (Bachmann, B., pp. 2460-2488 in Neidhardt et al.1996, Escherichia coli and Salmonella: Cellular and Molecular Biology, ASM Press).MG1655 grows on LB and M9 minimal medium (+ Glucose + 1ug/ml thiamine).
注意事項：
1、為了您的安全和健康，請穿實驗服并戴一次性手套操作。本產(chǎn)品僅可用于實驗室研究，不能用于動物，人體以及作為食品添加劑等用途。
2、使用甘油菌時可不完全融解，在甘油菌表面蘸取少量涂布固體瓊脂平板即可，也可完全融解后使用，但隨著凍融次數(shù)的增加，菌株的活力會逐漸下降。
