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Actinomycetes



BCRC Number: 11870
Organism: Streptomyces viridosporus
Author: Pridham et al.
History: << CBS << USP << NRRL << Parke, Davis & Co. PD 04889
Other Collection No.: ATCC 27479 ;CBS 654.72 ;DSM 40243 ;IFO 13353 ;IMET 43514 ;ISP 5243 ;JCM 4859 ;NCIMB 9824 ;NRRL 2414 ;RIA 1314
Characterization:
Production : sistomycosinBrit. Pat. 712,547
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.
B9024
Grund, E., Kutzner, H. J. 1998. Utilization of quinate and p-hydroxybenzoate by actinomycetes: key enzymes and taxonomic relevance. J. Basic Microbiol. 38: 241-255.
 

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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