Sentence examples for maintained on malt from inspiring English sources

All strains were maintained on malt extract agar (MEA; 20 g/L malt extract, 20 g/L glucose, 1 g/L peptone and 15 g/L agar) as stock cultures at 4 °C.

For the assays related to the present work the strains were maintained on Malt Extract Agar (MEA, Oxoid malt extract 20 g∙l−1, Sigma glucose monohydrate 20 g∙l−1, Oxoid bacto peptone1 g∙l−1, Oxoid agar-3 15 g∙l−1) at 4°C and subcultured every month.

The T. reesei strain QM6aΔtmus53 (Steiger et al. [2011]), the A. niger strain N400 (CBS 120.49), and the F. graminearum strain PH1 (NRRL31084) were maintained on malt extract (MEX) agar, complete medium agar (Pontecorvo et al. [1953]), and small nutrient agar (Brunner et al. [2007]), respectively.

Filamentous fungi were maintained on malt extract agar slants (MEA: 0.5 % malt extract, 0.25 % yeast extract, 1 % glucose, 2%% agar (w/v)), yeasts were maintained on yeast extract glucose medium (YEGK: 1 % glucose; 1 % KH2PO4; 0.5 % yeast extract, 2%% agar (w/v)) at 4 °C.

Pleurotus ostreatus (HARI7 Hungary) and Trichoderma viride were obtained from the Laboratory of Mycology, Botany Department, Faculty of Science, Tanta University and were grown and maintained on malt extract Czapek-Dox agar medium (Starr et al. [1981]) slants and plates, respectively, at 5°C.

Conidia were maintained on malt extract agar plates.

The culture was maintained on MPYD (malt extract 3 g/L, peptone 5 g/L, yeast extract 3 g/L, and dextrose 2 g/L) agar (1.5 g/L) slants at 4°C.

The T. reesei strains QM6a Δ tmus53 (Steiger et al. [2011]) and Rut-C30 (ATCC 56765), which was derived from the wild-type strain QM6a by one UV-light and two N-methyl-N'-nitro-N-nitrosoguanidine mutation steps (Montenecourt and Eveleigh [1979]), were maintained on 3% malt extract (MEX) agar.

It was maintained on MGYP (malt extract 0.3 g%, glucose 2 g%, yeast extract 0.3 g%, peptone 0.5 g%, and agar 2.0 g%) slants.

Throughout the study, cultures were maintained on MEA (Malt extract agar) medium at 28°C and subcultured at the regular interval of three weeks.

All flies were maintained on maize malt molasses food in bottles and reared pre-infection at 25°C; standard procedures were followed for storing and manipulating flies, with the exception of feeding them Saccharomyces cerevisiae yeast.