利用MM301低温破碎酵母细胞

Yeast spaghetti are produced by pressing yeast through small holes into a beaker filled with liquid nitrogen. The holes (~1.0mm Ø) are punched into the bottom of a 50mL Falcon tube that contains 10-20mL of pelleted yeast obtained after centrifugal harvest of a 2L late log. culture. Pressure is employed manually by inserting the piston of a 60mL disposable syringe into the tube. Yeast spaghettis (treated with protease inhibitors) can be stored at -80°C.

文献贡献者

北京博力飞科技发展有限公司

铜牌会员 | 第11年

查看全部资料