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As the observed pH changes in the co-culture fermentation were within the growth range reported for both strains, pH changes were assumed not to affect the microbial kinetics.
The growth range was 15 35°C, at pH 5.5 9.5 and in presence of 1% NaCl, forming greenish-black coloured colonies on GYM Streptomyces agar.
For further experiments, 28 °C was chosen as incubation temperature for E. jeanselmei, C. perforans, and P. chrysogenum mainly because this is standard incubation temperature in microbiology and it was still in the growth range of all three fungi.
Low pH can be ruled out in this study because the average pH of the honey samples at 21% was 6.47 which falls within the growth range of the micro-organisms.
As an indicator of the growth range, the distances from the lesion site of the 20 longest axons were estimated; this index showed that the axons were able to grow farther in the damaged optic nerve with AAV2.Stat3-ca stimulation than in control conditions.
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That is up from 12 percent last year, though still not in the 20 percent growth range that online retailers saw during the holidays before the 2008 financial crisis.
Since A. cruentus is a short duration crop, the time required for the AMF to release the nutrient for uptake might be behind the crop growth range.
The substrate temperature was 150 °C, and the growth rate ranged from 1.66 to 2.50 nm/min.
In growth zones five to seven the growth rate ranged from 0.69 μm/d to 0.81 μm/d.
The endpoint pH was approximately 6.3 for the M1570 fermentations and approximately 5.8 for the wild type C. thermocellum fermentations which is below the optimal growth range.
The pH growth range was investigated between pH 5 and 12 at intervals of 1 pH unit.
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