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Actinomycetes



BCRC Number: 12317
Organism: Streptomyces zaomyceticus
Author: Hinuma
History: << CBS
Other Collection No.: ATCC 27482 ;CBS 649.72 ;DSM 40196 ;IFO 13348 ;ISP 5196 ;JCM 4179 ;NCIMB 9850 ;NRRL B-2038 ;RIA 1309
Source: soil, Japan
Characterization:
Production : zaomycin--B561;
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B1
Shipping/Field/Price:
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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.
B561
Hinuma, Y. 1954. Zaomycin, a new antibiotic from a Streptomyces sp. Studies on the antibiotic substances from Streptomyces XXXIII. J. Antibiot. Ser. A 7: 134-136.
 

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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