Skim milk enhances the preservation of thawed - 80 °C bacterial stocks

Journal of Microbiological Methods

Volumn 75, Issue 1, 2008, Pages 135-138

  Cody, William L ^a   Wilson, James W ^b   Hendrixson, David R ^c   McIver, Kevin S ^c   Hagman, Kayla E ^c   Ott, C M ^d   Nickerson, Cheryl A ^b   Schurr, Michael J ^a  

^a UNIVERSITY OF COLORADO SCHOOL OF MEDICINE   (United States)

^b ARIZONA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF TEXAS SOUTHWESTERN MEDICAL CENTER   (United States)

^d NASA HEADQUARTERS   (United States)

Author keywords

Bacterial strain; Cryopreservation; Glycerol; Skim milk

Indexed keywords

GLYCEROL;

ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BORRELIA BURGDORFERI; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; FREEZING; MILK; NONHUMAN; PRIORITY JOURNAL; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA; STREPTOCOCCUS PYOGENES;

ANIMALS; BACTERIA; CRYOPRESERVATION; CRYOPROTECTIVE AGENTS; GLYCEROL; MICROBIAL VIABILITY; MILK;

BACTERIA (MICROORGANISMS); BORRELIA BURGDORFERI; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA; STREPTOCOCCUS PYOGENES;

EID: 48749130375     PISSN: 01677012     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.mimet.2008.05.006     Document Type: Article

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