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Actinomycetes



BCRC Number: 13648
Organism: Streptomyces spiroverticillatus
Author: Shinobu
History: << CBS << ISP << R. Shinobu 508
Other Collection No.: ATCC 19811 ;CBS 564.68 ;DSM 40036 ;IFO 12821 ;IMET 42050 ;ISP 5036 ;JCM 4609 ;NRRL B-5483 ;RIA 1091
Source: soil, Higashinoshiro, Akita Pref., Japan--B205
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B509
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References



B205
Shinobu, R, 1958. On Streptomyces spiroverticillatus nov. sp, Bot. Mag. Tokyo 71: 87-93.
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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