Lv 2-24 - Streptomyces sp.

Name:Streptomyces sp.
Lv No.:2-24
Author's no.:2-24
Date of isolation:2008
Isolated by:Gromyko O.M.
Isolated from:the olive, (Olea europaea), rhizosphere, Nikitsky Botanical Garden (Crimea, Ukraine).
Method of isolation:Direct inoculation of soil suspension on the oatmeal medium
Reasons for storage:active against phytopathogenic bacteria and fungi, S. aureus ATCC 25923, E. coli ATCC 25922. Producer of bafilomycins
Service conservation:
Medium:M2: Outmeal agar
Temperature:280C