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Emily has a PhD in Molecular Biology from Northwestern University – The Feinberg School of Medicine.
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Yeasts, such as Saccharomyces cerevisiae, Schizosaccharomyces pombe and Pichia pastoris, are routinely used in biology research labs around the world. Yeasts are easy-to-culture, unicellular eukaryotes, and make excellent model organisms because of the similarity of their genes and proteins with those of their mammalian counterparts. Yeast cells are used to study gene function, protein interactions,…
Recently we wrote an article about widespread cell culture contamination and how to detect it. This follow-up article will provide practical tips on avoiding cross-contamination in the first place. Be Cautious While Working The first way of cross-contaminating cultures is by accidentally mixing two cultures together, which may lead to an unintended co-culture or the displacement…
Biological safety cabinets, laminar flow hoods, clean hoods and culture hoods are all common names for those essential pieces of equipment that you use in cell culturing. The terms are used inter-changeably, but in fact there are lots of different types of culture hoods, each of which does a different job. Knowing which is which…
When you think about culturing bacteria or fungi in large quantities, you likely envision flasks shaking or maybe bioreactors filled to the brim with liquid media. But did you know that many bacteria and fungi can grow on solid carriers without being submerged in liquid? Enter solid state fermentation (SSF). In this article, I’ll introduce…
When you think of microbes what comes to mind? Moldy bread, Penicillin and antibiotics? Vaccines? Fermented food, like yogurt and kombucha? And the latest Probiotics health craze? How about antibody production for immune therapy? Maybe not so much, but you should know that the use of microbes is wide and ever growing. Now researchers are finding…
Not sure what we mean by cell passage number? Confused about how to calculate it? Wondering if there is a maximum number? We explain it all.
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