| Number |
StrainNO |
Classification |
Isolation medium |
Culture conditions |
| 591 |
A39 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 592 |
A40 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 593 |
A41-1 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 594 |
A47-1 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 595 |
A49 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 596 |
A50-1 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 597 |
A51 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 598 |
A53 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 599 |
A56 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 600 |
A65 |
Streptomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g; casein 2g; NaCl 6g; pH 7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
