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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.
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