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Actinomycetes



BCRC Number: 11865
Organism: Streptomyces vinaceus
Author: Jones
History: << CBS << ISP << NRRL << K. L. Jones 8542-1
Other Collection No.: ATCC 27476 ;CBS 726.72 ;DSM 40515 ;IFO 13425 ;ISP 5515 ;JCM 4090 ;NRRL 2382 ;RIA 1386 ;JUT 6082 ;KCTC 9771 ;PCM 2366
Characterization:
Production : cyanocobalamine (Vitamin B12)
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B1
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References



B1
Skerman, V. B. D., V. McGowan, and P. H. A. Sneath. 1980. Approved lists of bacterial names. Int. J. Syst. Bacteriol. 30 : 225–420.
 

Medium



13
OATMEAL AGAR I (ISP MEDIUM 3)
Oatmeal (Quaker white oats)20.0g
Agar18.0g
Distilled water1.0L
Adjust pH to 7.2. Cook or steam 20g of oatmeal in 1.0L distilled water for 20 minutes. Filter through cheesecloth. Add 18g agar and make up to 1.0L. Add 1 ml of trace salts solution (see below).
Trace salts solution:
FeSO4·7H2O0.1g
MnCl2·4H2O0.1g
ZnSO4·7H2O0.1g
Distilled water100.0ml

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