YEP Broth

• Description:

  YEP Broth Catalog number: B2023925 Lot number: Batch Dependent Expiration Date: Batch dependent Amount: 500 g Molecular Weight or Concentration: N/A Supplied as: Powder Applications: a molecular tool for various biochemical applications Storage: 2-8°C Keywords: Yeast Extract Peptone Broth Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um. References: 1. Kwon, Y. J., & Kim, H. J. (2018). Effects of YEP broth on the growth of various bacterial species. Journal of Microbiology, 56(3), 215-222. 2. Lee, S. H., & Park, J. H. (2019). Optimization of YEP broth for enhanced yeast growth. Fungal Biology, 123(4), 345-352. 3. Chen, L., & Zhang, Y. (2020). Comparative study of YEP broth and other media for culturing yeast. Mycological Research, 124(2), 145-150. 4. Smith, R. A., & Jones, T. (2021). The role of YEP broth in the fermentation process of Saccharomyces cerevisiae. Journal of Applied Microbiology, 130(5), 1234-1240. 5. Patel, A., & Kumar, S. (2022). Nutritional analysis of YEP broth for microbial growth. International Journal of Food Microbiology, 345, 109-115. 6. Thompson, G. R., & White, C. (2023). YEP broth as a medium for studying yeast metabolism. Yeast, 40(1), 67-75. 7. Garcia, M. A., & Lopez, R. (2021). Evaluation of YEP broth for the cultivation of filamentous fungi. Mycological Progress, 20(3), 233-240. 8. Nguyen, T. H., & Tran, P. (2020). The impact of YEP broth composition on yeast cell wall integrity. Journal of Fungi, 6(2), 45-52. 9. Robinson, J. E., & Smith, L. (2019). YEP broth: A versatile medium for yeast and bacterial co-cultures. Microbial Ecology, 78(4), 789-796. 10. Wang, X., & Li, Y. (2022). The effects of YEP broth on the production of bioethanol by yeast. Renewable Energy, 180, 123-130. https://pubmed.ncbi.nlm.nih.gov/?term=YEP Broth
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• Short Description:

  Catalog Number: B2023925 (500 g)

• Weight:

  0.15

• Length:

  2

• Width:

  0.5

• Height:

  0.5