With our fermentations we're noticing that it takes an appreciable amount of time for E. coli (K12 variant) to change from being metabolically streamlined on amino acids to being metabolically ...
If I kept E. coli transformed with plasmid at -20˚C without making glycerol stock, will it survive? Actually I have kept it this way for 18 hours. What will happen with it? Will it grow in fresh ...
Would anyone know how to go about obtaining samples of Salmonella or E. coli for purely educational purposes? Note: I just want to look at the stuff under a microscope.