Microorganism Size Determination Experiment
Microbial cell size, one of the morphological characteristics of microorganisms, is also one of the bases for taxonomic identification. Since the organism is ve
Knowledge Base
Laboratory Protocols & SOPs Library
3,200+ step-by-step lab protocols and SOPs for cell culture, staining, PCR, protein work and microbiology, with reagents, conditions and evaluation criteria.
3228 articles
Experiments in making anatomical needles
Making anatomical needles requires patience and practical experience. The common practice is to make a long, thin glass filament, cut it into small segments, an
Sugar fermentation measurement experiment
The sugar fermentation test is the most commonly used biochemical reaction and is particularly important in the identification of intestinal bacteria. The vast
Experiments to determine the effect of chemical factors on microorganisms
Commonly used chemical disinfectants mainly include heavy metals and their salts, phenols, alcohols, aldehydes and other organic compounds, as well as iodine, s
Experiments on the preparation and dissection of tetrads of Saccharomyces cerevisiae
A standard light microscope is required for yeast tetrad analysis, and the microscope stage should be able to be moved along the x and y axes and the distance t
Experiments on spore formation in diploid cells of Saccharomyces cerevisiae
Diploid yeast cells induce meiosis and spore formation when they are starved of both nitrogen and carbon sources. At this point, their chromosomes replicate and
Experiments on the analysis of yeasts with subsequent spores
The meiotic products are released from the ascospores, ruptured by sonication, and spread directly on agar plates, and the spore colonies can be screened for th
Experiments to determine the effect of oxygen on microorganisms
Various bacteria have different oxygen requirements, and bacteria can be categorized into four types based on their oxygen requirements or the amount of oxygen
Preservation and recovery experiments of yeast strains
Yeast strains can be stored at -70°C in 15% glycerol (can survive for more than 5 years) or at 4°C on slants of enriched medium supplemented with potato starc