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Found 3 matching solutions for this experiment
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All stock cultures were kept at –75°C in Tryptone Soy Broth (TSB, Oxoid, Basingstoke, England), supplemented with 0.6% yeast extract (YE, Oxoid) and 15% glycerol (Prolabo, Heverlee, Belgium) |
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Protocol tips |
All stock cultures were kept at –75°C in Tryptone Soy Broth (TSB, Oxoid, Basingstoke, England), supplemented with 0.6% yeast extract (YE, Oxoid) and 15% glycerol (Prolabo, Heverlee, Belgium) |
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-All the cultures were stored at −80°C in broth supplemented with 20% glycerol.
-Cultural characteristics was observed after incubation at 35-37°C for 24-48 hours.
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Protocol tips |
-All the cultures were stored at −80°C in broth supplemented with 20% glycerol.
-Cultural characteristics was observed after incubation at 35-37°C for 24-48 hours.
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-pH: 7.0 ± 0.2 at 25 °C.
-Incubation: 24 h at 35 °C aerobically.
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-pH: 7.0 ± 0.2 at 25 °C.
-Incubation: 24 h at 35 °C aerobically.
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