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What is Yeast Preservation Impact on Enzyme Activity about?

This study evaluates the long-term preservation of engineered yeast Pichia pastoris in agar slants at 4 °C, finding that it can maintain vitality and recombinant enzyme activity for at least 30 months. This method is more efficient than traditional storage at -80 °C, as it saves time in strain recovery for fermentation. The findings suggest that omitting antibiotics in the preservation process could further enhance production efficiency in industrial fermentation.

Author

auradianna013

Language

EN