Hi, I have a user that wants to start running yeast on the flow cytometer. I have some trepidation about this. I have heard a variety of good, bad and ugly comments about this area. I know there are some experts in this area out there in FlowLand. My main concern is the procedures needed afterwards to insure that no contamination occurs in subsequent sorts of mammalian cells. Do people who do yeast dedicate an instrument just for that? ( food and beverage industry )? One thought, without knowing how Herculean the cleaning efforts are, is to dedicate a separate sample line just for yeast. What chemicals, fungicides etc. do you yeast/flow experts out there use? Do you recommend periodic cultures of the stream to test if the cleaning procedures are adequate? I'll share a short summary, with the list, of any responses I receive. TIA for your help with this. Sincerely, Don Walker
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