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平臺(tái)編號(hào)：bio-105142
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國(guó)際編號(hào)：ATCC 23626
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拉丁屬名： Streptomyces ciscaucasicus
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規(guī)格：freeze-dried
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用途：ATCC原裝進(jìn)口
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服務(wù)費(fèi)用：
加載中…… - 訂購(gòu)
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注意事項(xiàng)：僅用于科學(xué)研究或者工業(yè)應(yīng)用等非醫(yī)療目的不可用于人類或動(dòng)物的臨床診斷或治療，非藥用，非食用（產(chǎn)品信息以出庫(kù)為準(zhǔn)）
INA 2022/55
Streptomyces ciscaucasicus Sveshnikova 拉丁名
ATCC 23626 編號(hào)
Deposited As Actinomyces griseoruber Ryabova and Preobrazhenskaya
Strain Designations 菌種別名 INA 2022/55 [ATCC 23918, CBS 839.68, IFO 12872, ISP 5275, RIA 1193]
Biosafety Level 安全等級(jí) 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Preceptrol no
Type Strain 模式菌株 yes Ref, (Gauze GF, et al. A guide for the determination of actinomycetes. Genera Streptomyces, Streptoverticillium, and Chainia. Moscow, USSR: Nauka; 1983.)
Comments 注釋
Referred to as the type strain of Actinomyces griseoruber Ryabova and Preobrazhenskaya
Medium 培養(yǎng)基 ATCC Medium 196: Yeast malt extract agar
Growth Conditions 生長(zhǎng)條件
Temperature 培養(yǎng)溫度 : 26.0°C
Name of Depositor 寄存者 GF Gauze
Special Collection NSF - Bacteriology
Chain of Custody 來(lái)源國(guó)家 G F Gauze
References 參考文獻(xiàn)
Gottlieb D. Designation of type strains of 47 species of Actinomyces (Streptomyces). Int. J. Syst. Bacteriol. 18: 19-20, 1968.
Validation list no. 22. Int. J. Syst. Bacteriol. 36: 573-576, 1986.
Shirling EB, Gottlieb D. Cooperative description of type cultures of Streptomyces. III. Additional species descriptions from first and second studies. Int J Syst Bacteriol 18: 279-392, 1968.
Gauze GF, et al. A guide for the determination of actinomycetes. Genera Streptomyces, Streptoverticillium, and Chainia. Moscow, USSR: Nauka; 1983.
Validation list no. 22. Int. J. Syst. Bacteriol. 36: 573-576, 1986.
Gauze GF, et al. A guide for the determination of actinomycetes. Genera Streptomyces, Streptoverticillium, and Chainia. Moscow, USSR: Nauka; 1983.
