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Actinomycetes



BCRC Number: 12333
Organism: Streptomyces rishiriensis
Author: Kawaguchi et al.
History: << CBS
Other Collection No.: ATCC 14812 ;CBS 708.72 ;DSM 40489 ;IFO 13407 ;ISP 5489 ;JCM 4821 ;NCIMB 11890 ;NRRL B-3239 ;RIA 1368
Source: soil, Rishiri Island, Hokkaido, Japan
Characterization:
Production : notomycin
coumermycin--B555;
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B496
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References



B496
Shirling, E. B., and D. Gottlieb. 1972. Cooperative description of type strain of Streptomyces. V. Additional descriptions. Int. J. Syst. Bacteriol. 22: 265-394.
B555
Kawaguchi, H., H. Tsukiura, M. Okanishi, T. Miyaki, T. Ohmori, K. Fujisawa, and H. Koshiyama. 1965. Studies on coumermycin, a new antibiotic. I. Production, isolation and characterization of coumermycin A. J. Antibiot. Ser. A 18: 1-10.
 

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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