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

  title={Skim milk enhances the preservation of thawed -80 degrees C bacterial stocks.},
  author={William L. Cody and James T. Wilson and David R. Hendrixson and Kevin S McIver and Kayla E. Hagman and Christina M Ott and Cheryl A Nickerson and Michael J. Schurr},
  journal={Journal of microbiological methods},
  volume={75 1},
The results from bacterial strain recovery efforts following hurricanes Katrina and Rita are reported. Over 90% of strains frozen in 10% skim milk were recovered whereas various recovery rates were observed for glycerol-stored stocks (56% and 94% of Escherichia coli, depending upon the laboratory). These observations led to a viability comparison of Streptococcus pyogenes, Campylobacter jejuni, Borrelia burgdorferi, Salmonella enterica subsp. Typhimurium, Pseudomonas aeruginosa and E. coli… CONTINUE READING
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