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| 产品名称： | Streptomyces cacaoi subsp. cacaoi (Waksman) Waksman and Henrici |
|---|---|
| 商品货号： | TS206994 |
| Deposited As： | Actinomyces cacaoi Waksman |
| Strain Designations： | IMRU 3082 ATCC 19732, CBS 471.68, ETH 14304, IFO 12748, ISP 5057, KCC S-0352, PSA 110, RIA 1013, RIA 94 |
| Isolation： | Cacao beans |
| Biosafety Level： | 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： | freeze-dried |
| Preceptrol®： | no |
| Type Strain： | yes (type strain) |
| Comments： | Streptomyces albus |
| Medium： | ATCC® Medium 196: Yeast malt extract agar |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | SA Waksman |
| References： | . . Bergeys Manual Syst. Bacteriol. 4: 2474, 1989. Shirling EB, Gottlieb D. Cooperative description of type cultures of Streptomyces. II. Species descriptions from first study. Int J Syst Bacteriol 18: 69-189, 1968. Skerman VB, et al. Approved lists of bacterial names. Int J Syst Bacteriol 30: 225-420, 1980. type strain type strain |