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Bacteria



BCRC Number: 14279
Organism: Niveispirillum amazonense
Author: (Magalhaes et al.) Lin et al.
History: << DSM << ATCC << N. R. Krieg, Y-1 << J. Dobereiner
Other Collection No.: DSM 2787; ATCC 35119
Source: Digitaria decumbens roots
Isolated Info:
    Isolated location: Brazil
Others: 1.Fixes nitrogen
2.(2014-05-26)Rename as B2229(Azospirillum amazonense/→/Niveispirillum amazonense)
Category: nitrogen-fixing bacterium
Growth Conditions: 30°C 3 day(s)
Biosafety Level: 1
Oxygen Requirement: Aerobic
Type Strain: YES
    Reference: B2104,B2229
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References



B1380
1984. Validation of the publication of new names and new combinations previously effectively published outside the IJSB. List No. 15. Int. J. Syst. Bacteriol. 34 : 355-357.
B2104
Magalhaes, F. M., J. I. Baldani, S. M. Souto, J. R. Kuykendall and J. Dobereiner. 1983. A new acid-tolerant Azospirillum species. An. Acad. Brasil Cienc. 55: 417-430.
B2229
Lin, S.Y., A. Hameed, F.T. Shen, Y.C. Liu, Y.H. Hsu, M. Shahina, W.A. Lai, and C.C. Young. 2014. Description of Niveispirillum fermenti gen. nov., sp. nov.,isolated from a fermentor in Taiwan, transfer of Azospirillum irakense (1989) as Niveispirillum irakense comb. nov., and reclassification of Azospirillum amazonense (1983) as Nitrospirillum amazonense gen. nov. Antonie van Leeuwenhoek 105 : 1149.
B3862
Malik, K. A. 1988. A new freeze-drying method for the preservation of nitrogen-fixing and other fragile bacteria J. Microbiol. Methods 8: 259-271.
B3977
Falk, E. C., J. Döbereiner, J. L. Johnson, N. R. Krieg. 1985. Deoxyribonucleic acid homology of Azospirillum amazonense Magalhaes et al. 1984 and emendation of the description of the genus Azospirillum Int J Syst Bacteriol 35: 117-118 .
B3978
Martinez-Drets G., E. Fabiano, and A. Cardona. 1985. Carbohydrate catabolism in Azospirillum amazonense Appl Environ Microbiol 50: 183-185 .
 

Medium



782
AZOSPIRILLUM AMAZONENSE MEDIUM
K2HPO40.200 g
CaCl2 x 2 H2O0.020 g
MgSO4 x 7 H2O0.200 g
Na2MoO4 x 2 H2O0.002 g
FeCl30.010 g
Bromothymol blue (0.5% in 0.2N KOH)5.000 ml
Sucrose5.000 g
KH2PO40.600 g
Agar15.000 g
Distilled water1000.000 ml
Adjust pH to 6.0.

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