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Actinomycetes



BCRC Number: 11879
Organism: Streptomyces rutgersensis subsp. castelarensis
Author: Cercos
History: << CBS
Other Collection No.: ATCC 15191 ;CBS 309.55 ;DSM 40830 ;IFO 15875 ;IMRU 3559 ;INA R-43 ;JCM 4978 ;RIA 851
Characterization:
Production : camphomycin--B9033;
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.
B9033
Cercos, A. P. 1953. Canfomicina, antibiotio por un "Strepotmyces". Rev. Argent. Agron. 20: 53-62.
 

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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