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Actinomycetes



BCRC Number: 12170
Organism: Streptomyces vinaceusdrappus
Author: Pridham et al.
History: << KCC S-0529 << IFO << SAJ << ISP << NRRL << Upjohn Co. UC2007 (D-13)
Other Collection No.: ATCC 25511 ;CBS 653.69 ;DSM 40470 ;IFO 13099 ;ISP 5470 ;JCM 4529 ;NCIMB 12980 ;NRRL 2363 ;RIA 1291
Characterization:
Production : amicetin BU. S. Pat. 2,909,464
amicetin
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B509
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References



B509
Shirling, E. B., and D. Gottlieb. 1968. Cooperative description of type cultures of Streptomyces. II. Species descriptions from first study. Int. J. Syst. Bacteriol. 18: 69-189.
 

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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