non-sporulating

the non-sporulating strain proved more susceptible to phage infection.

we selected a non-sporulating mutant for our research project.

non-sporulating bacillus species are often preferred in industrial processes.

the non-sporulating phenotype is a desirable trait in some food fermentations.

genetic engineering can be used to create non-sporulating variants.

maintaining non-sporulating characteristics is crucial for product stability.

the non-sporulating form exhibits reduced endospore formation.

we analyzed the genes responsible for non-sporulating behavior.

the non-sporulating culture showed consistent growth characteristics.

this non-sporulating variant lacks the sporulation genes.

the advantage of non-sporulating strains is their ease of cultivation.