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  1. Bacterial antacid staining Bacterial antacid staining can be applied to (1) staining bacteria that are not susceptible to other staining materials (2) morphological analysis of bacteria.
  2. Yeast protoplast preparation experiment Protoplasts are formed by the differentiation of protoplasm, specifically the cell membrane and intramembranous cytoplasm and other life-active organelles. In p
  3. Experiments on the isolation of aerobic autochthonous nitrogen-fixing bacteria in Asubelia medium Ashby's (Ashby) nitrogen-free medium is a lack of binding state inorganic or organic nitrogen source of the medium, can make autochthonous nitrogen-fixing bacte
  4. Corynebacterium diphtheriae virulence assay Understand the principles and role of the Corynebacterium diphtheriae virulence test.
  5. Experiment on isolation of lactic acid bacteria in kimchi Lactic acid bacteria are some partially anaerobic, Gram-positive, rod-shaped or globular, non-spore, non-motile, poor decomposition and synthesis ability, high
  6. Measurement of total bacterial count in water Determination of the total number of bacteria in water is to determine the total number of aerobic bacteria, parthenogenetic anaerobic bacteria and heterotrophi
  7. Lactobacillus fermentation for yogurt making experiment Yogurt is a nutritious and unique health drink made from milk as the main raw material and fermented by lactic acid bacteria. Lactic acid bacteria used for yogu
  8. Bread making experiment Bread is a fermented food produced with flour as the main ingredient and yeast, sugar, fat and eggs as supplementary ingredients. After adding yeast into the mi
  9. Determination of total colony in foodstuffs The total colony count refers to the total number of bacterial colonies contained in 1 g or 1 ml of the sample obtained after the food has been processed and in
  10. Determination of lactic acid bacteria in yogurt Active yogurt requires control of the ratio of various lactic acid bacteria, which have complex nutritional requirements, requiring carbohydrates, amino acids,
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