Related information


Actinomycetes



BCRC Number: 13654
Organism: Streptomyces fragilis
Author: Anderson et al.
History: << CBS << ISP << L. Anderson
Other Collection No.: ATCC 23908 ;JCM 4638 ;CBS 804.68 ;DSM 40044 ;IFO 12862 ;IMET 43575 ;ISP 5044 ;JCM 4187 ;NBRC 12862 ;NCIMB 9795 ;NRRL 2424 ;RIA 1111 ;VKM Ac-1773
Source: soil, Argentina --B948
Characterization:
Production : azaserine --B948;
Growth Conditions: 28°C
Biosafety Level: 1
Type Strain: YES
    Reference: B493
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References



B493
Shirling, E. B., and D. Gottlieb. 1968. Cooperative description of type cultures of Streptomyces. III. Additional species descriptions from first and second studies. Int. J. Syst. Bacteriol. 18: 279-393.
B948
Anderson, L. E., J. Ehrlich, S. H. Sun, and R. P. R. Burkholder. 1956. Strains of Streptomyces, the sources of azaserine, elaiomycin, griseoviridin, and viridogrisein. Antibiot. Chemother. 6: 100-115.
 

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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