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Ampicillin is a β-lactam antibiotic within the penicillin family. As a member of this family, Ampicillin is susceptible to β-lactamase, which hydrolyzes the β-lactam ring. This broad-spectrum antibiotic is effective against gram-positive, gram-negative bacteria, and anaerobic bacteria. As an antibiotic, Ampicillin binds to penicillin-binding proteins (PBPs), acting as a structural analog of acyl-D-alanyl-D-alanine, acylating the transpeptidase enzyme, and thereby preventing the cross-linking of the peptidoglycan of the cell wall necessary for the growth of the bacterium. Ampicillin in the form of sodium salt from Yeasen, as a selective agent in E.coli culture, is widely used to prepare LB medium.
As a selective agent in E.coli culture, Ampicillin is widely used to prepare LB medium. The minimum inhibitory concentration (MIC) of ampicillin against Gram-negative bacteria and Gram-positive bacteria were 0.03-3 μg/mL and 0.02-1.5 μg/mL, respectively. Agar or culture medium for autoclave should be cooled to 45-50°C before adding ampicillin solution. A culture medium containing ampicillin can be stored at 2-8°C for 2 weeks, and at 37°C for approximately 3 days.
This product is ampicillin sodium salt. The recommended concentration for cell screening is 50-100 μg/mL.
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