Related information


Actinomycetes



BCRC Number: 13323
Organism: Streptomyces abikoensis
Synonym: Streptomyces abokobensis ; Streptomyces olivoreticuli subsp. cellulophilus ; Streptomyces paucisporogenes ; Streptomyces takataensis ; Streptoverticillium rubrireticuli ; Streptoverticillium rubroverticillatum ; Verticillomyces abikobensis ; Streptomyces ehimensis ; Streptomyces ekimensis (sic) ; Streptomyces luteoverticillatus ; Streptomyces olivoreticuli ; Streptomyces parvisporogenes ; Streptoverticillium abikoense ; Streptoverticillium ehimense ; Streptoverticillium luteoverticillatum ; Streptoverticillium olivoreticuli ; Streptoverticillium olivoreticulum (sic) ; Streptoverticillium olivoreticulum subsp. cellulophilum ; Streptoverticillium olivoreticulum subsp. olivoreticulum ; Streptoverticillium parvisporogenes ; Streptoverticillium parvisporogenum (sic)
Author: (Umezawa et al.) Witt and Stackebrandt
History: << JCM << KCC S-0099 << R. Shinobu 486
Other Collection No.: ATCC 23933 ;CBS 917.68 ;DSM 40038 ;IFO 12887 ;ISP 5038 ;JCM 4099 ;NCIMB 9720 ;NRRL B-1955 ;RIA 1109
Source: soil, Japan
Others: Type strain of Streptomyces luteoverticillatus
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: NO
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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.
B744
Witt, D. and E. Stackebrandt. 1990. Unification of the genera Streptoverticillum and Streptomyces, and amendation of Streptomyces Waksman and Henrici 1943, 339AL . Syst. Appl. Microbiol. 13: 361-371.
B9028
Hatano, K., Nishii, T., Kasai, H. 2003. Taxonomic re-evaluation of whorl-forming Streptomyces (formerly Streptoverticillium) species by using phenotypes, DNA-DNA hybridization and sequences of gyrB, and proposal of Streptomyces luteireticuli (ex Katoh and Arai 1957) corrig., sp. nov., nom. rev. Int. J. Syst. Evol. Microbiol. 53: 1519-1529.
 

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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