A loop from a slant
tryptic soy agar culture of each culture was inoculated in 10 mL of
tryptic soy broth and incubated at 37 °C for 24 h. Five milliliters of the
culture was then transferred to 100 mL of tryptic soy broth and
incubated at 37 °C for another 24 h. The culture was centrifuged at
10,000 g for 10 min at 4 °C and then washed with fish broth