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Actinomycetes



BCRC Number: 13652
Organism: Streptomyces canus
Author: Heinemann et al.
History: << CBS << ISP << K. E. Crook, Bristol Lab. 456786
Other Collection No.: ATCC 12237 ;CBS 475.68 ;DSM 40017 ;IFO 12752 ;ISP 5017 ;JCM 4569 ;NCIMB 9801 ;NRRL B-3980 ;RIA 1017
Source: soil, Syracuse, New York, USA --B191
Characterization:
Production : amphomycin--B191;
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B509
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References



B191
Heinemann, B., M. A. Kaplan, R. D. Muir, and I. R. Hooper. 1953. Amphomycin, a new antibiotic. Antibiot. Chemother. 3: 1239-1242.
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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