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The concentration of spores was determined using a haemocytometer and adjusted to 5×104 spores/mL in half strength (v/v) grape juice (Liquifruit, RSA).
The concentration of spores was determined using a Neubauer haemocytometer.
The density of the spores was determined using a hemocytometer.
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Spores were harvested in dH2O and spore concentration was determined using a Thoma chamber.
The spore suspension was recovered by filtration through gauze, and the spore concentration was determined using a haemocytometer.
Spore concentration was determined using a Bürker counting chamber.
The spore concentration was determined using a Neubauer chamber (Celeromics, Grenoble, France).
The concentration of spore suspensions was determined using a haematocytometer (Thoma cell) and adjusted to 1 – 5 × 10 spores/mL.
Spore densities were determined using a haemocytometer (Neubauer improved).
All cadavers were carefully homogenized and spore concentrations were determined using a Thoma counting chamber (depth: 0.02 mm, square width: 0.05 mm).
The detection limit for mycelium and spores was determined as 0.05 g and ≥100 cfu, respectively.
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