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| BACTERIA |  How to read the following data (Example) | |||||||||||||||||||
| Name: | "Streptomyces sp." | |||||||||||||||||||
| DSM No.: | 41411 dsm-41411 dsm41411 dsm 41411 Streptomyces sp. | |||||||||||||||||||
| Strain designation: | JL 164 | |||||||||||||||||||
| Country: | country of origin unknown | |||||||||||||||||||
| Date of sampling: | before 01.12.1984 | |||||||||||||||||||
| Nagoya Protocol Restrictions: | There are NO known Nagoya Protocol restrictions for this strain. | |||||||||||||||||||
| History: | <- M. Goodfellow; JL 164 | |||||||||||||||||||
| Cultivation conditions: | Medium 252 , 28°C Medium/media recipe(s) required for preparing 252: - Medium 84 or Medium 252 , 28°C Medium/media recipe(s) required for preparing 252: - Medium 84 Complete DSMZ Media List | |||||||||||||||||||
| Summary and additional information: | <- M. Goodfellow; JL 164. (Medium 252 + casein, adjust pH 4.5, 28°C) | |||||||||||||||||||
| Risk group: | 1 (provisional classification by DSMZ) | |||||||||||||||||||
| Supplied as: |
Freight and handling charges will be added. See price list. | |||||||||||||||||||
| Other cultures: | All DSMZ cultures of the species | |||||||||||||||||||
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