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Usually when I think of stabilization I think of natural selection causing pressure to be forced upon the strain in the direction that is most advantageous for its survival. For example, if you isolate mycelium from a fruitbody in the wild and grow it on agar you'll often notice its radial growth rates are significantly more uniform (quantified) than a different dikaryotic isolate that was grown in vitro (The Fungi, second edition, Carlile, Watkinson, Gooday (c) 2001.)
I would guess, if you were trying to apply it to in vitro style growing it should be synonymous with strain selection (the media on which you grow it is a big factor in this.) If there is an external force acting upon it, for example H2O2, I'm sure this would change its characteristics to some extent, but there is a *very* large number of forces acting upon something like this in the wild. I think it is the average of all of these pressures that defines stabilization so I don't know if it would apply to in vitro growing.
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