Open AccessPreservation of Mycobacterial Cultures
Author(s) -
Howard Gruft,
Mary E. Clark,
Mary Osterhout
Publication year - 1968
Publication title -
applied microbiology
Language(s) - Uncategorized
Resource type - Journals
ISSN - 0003-6919
DOI - 10.1128/aem.16.2.355-357.1968
Subject(s) - skimmed milk , microbiology and biotechnology , food science , biology
Storage of cultures of mycobacteria by freezing in skimmed milk was determined to be an easier and more reliable method of maintaining viability and stability than lyophilization.
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