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Name: 
Neisseria gonorrhoeae Heat-Inactivated Cells
Storage Temperature: 
-70°C
Status: 
Current Product
Bacterial Preparation: 
Neisseria gonorrhoeae, concentrated bacteria from cultures. N. gonorrhoeae stock culture was inoculated onto Chocolate Agar media and incubated at 37° +/- 2°C under microaerophilic conditions. ID tests1 were performed after 48 hours culture growth.
  1. 1. Manual of Clinical Microbiology, 9th ed. 2007, Chapter 39, p.601–620, American Society for Microbiology, Washington, D.C.
Technical Data
Size: 
1 ml
Suspending Buffer: 
Dulbecco’s Phosphate Buffered Saline (DPBS), pH 7.4 + 10% Glycerol
ID Tests: 
Gram stain: Gram negative Diplococci Oxidase test: Positive Catalase test: Positive
Enumeration of Cell Numbers: 
48 hours growth of N. gonorrhoeae on Chocolate Agar plates was suspended in DPBS and the cell numbers enumerated by spectrophotometry (A550)1
  1. 1. Hanahan, D. J. Mol. Biol., 166 : 557–580, 1983.
Heat Inactivation: 
Cells of N. gonorrhoeae suspended in DPBS (2.75 × 108 cells/ml) were inactivated by heat at an optimum temperature and exposure time.
DNA Extraction/Quantitation: 
Genomic DNA was prepared from bacterial cells using the QIAamp DNA Mini Kit. Bacterial DNA copy number is determined by real time PCR using the Roche Light Cycler. DNA copy number may vary depending on the quantitation method used.
Shipping and Storage: 
This product is shipped frozen on dry ice. Store at -70°C upon receipt. Avoid multiple freeze-thaw cycles as product degradation may result.
Safe Handling Recommendations: 
This preparation of heat inactivated cells was prepared from viable bacteria. It was specifically tested for residual infectivity and validated to be negative for viable bacteria. This preparation should be handled in accordance with Good Laboratory Practices and any applicable local guidelines.