| 产品名称： | Streptomyces heimi (Duche) Pridham et al. |
|---|---|
| 商品货号： | TS208037 |
| Strain Designations： | ISP 5328 374; CBS Waksman 168, CBS 693.69, IFO 13048, RIA 1240 |
| 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： | no |
| Comments： | Streptomyces flaveolus and S. Heimi reportedly are based on the same type and thus the names are objective synonyms Referred to as the type strain |
| Medium： | ATCC® Medium 196: Yeast malt extract agar |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | EB Shirling |
| Chain of Custody： | ATCC < |
| References： | Shirling EB, Gottlieb D. Cooperative description of type cultures of Streptomyces. IV. Species descriptions from the second, third and fourth studies. Int J Syst Bacteriol 19: 391-512, 1969. |
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| 产品名称： | Streptomyces heimi (Duche) Pridham et al. |
|---|---|
| 商品货号： | TS208037 |
| Strain Designations： | ISP 5328 374; CBS Waksman 168, CBS 693.69, IFO 13048, RIA 1240 |
| 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： | no |
| Comments： | Streptomyces flaveolus and S. Heimi reportedly are based on the same type and thus the names are objective synonyms Referred to as the type strain |
| Medium： | ATCC® Medium 196: Yeast malt extract agar |
| Growth Conditions： | Temperature: 26.0°C |
| Name of Depositor： | EB Shirling |
| Chain of Custody： | ATCC < |
| References： | Shirling EB, Gottlieb D. Cooperative description of type cultures of Streptomyces. IV. Species descriptions from the second, third and fourth studies. Int J Syst Bacteriol 19: 391-512, 1969. |
