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Lim Broth is a selective enrichment broth developed by Daniel Lim et al. (University of South Florida, Tampa) for the rapid growth of group B streptococci from newborn infants and mothers for subsequent identification by detection tests. Lim Broth is manufactured and distributed by various companies.

References:

Jones, D.E., E.M. Friedl, K.S. Kanarek, J.K. Williams, and D.V. Lim. 1983. Rapid identification of pregnant women heavily colonized with group B streptococci. J. Clin. Microbiol. 18:558-560.

Lim, D.V., W.J. Morales, and A. Walsh. 1987. Lim Group B Strep Broth and coagglutination for rapid identification of group B streptococci in preterm pregnant women. J. Clin. Microbiol.. 25:452-453.

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Lim broth is a type of broth made by simmering chicken or pork bones with vegetables, herbs, and seasonings. It is commonly used as a base for soups and stews in Asian cuisine, particularly in Korean and Japanese cooking. Lim broth is known for its rich flavor and depth, making it a popular choice for adding a savory umami taste to dishes.

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