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DSMZ

Strain modifications for Medium 84

8 distinct modifications were found.

Adjust pH of final medium to 5.5.

Modified strains

Streptacidiphilus sp. DSM 44823
Streptacidiphilus luteoalbus DSM 44824
Streptacidiphilus griseus DSM 44825
Streptacidiphilus anmyonensis DSM 108658
Streptacidiphilus melanogenes DSM 108659
Streptacidiphilus rugosus DSM 108660
Streptacidiphilus neutrinimicus DSM 41755
Actinoallomurus coprocola DSM 45450
Catenulispora acidiphila DSM 44928
Catenulispora graminis DSM 45863
Streptacidiphilus torunensis DSM 102291

Annotated modifications

5.5

Adjust pH of final medium to 5.5 - 6.0.

Modified strains

Rugosimonospora acidiphila DSM 45227

Annotated modifications

5.5 - 6.0

60 g/l Rolled oats

Modified strains

Ktedonobacter robiniae DSM 111112

Annotated modifications

Rolled oats
60 g/l Rolled oats

Adjust pH of final medium to 5.0.

Modified strains

Streptomyces sp. DSM 40886
Streptomyces sp. DSM 40887
Streptomyces sp. DSM 40888
Streptomyces sp. DSM 40889
Actinospica acidiphila DSM 44926
Actinospica robiniae DSM 44927
Streptacidiphilus jiangxiensis DSM 45096
Streptacidiphilus oryzae DSM 45098
Actinospica durhamensis DSM 46820

Annotated modifications

5.0

Adjust pH of final medium to 5.3.

Modified strains

Streptacidiphilus hamsterleyensis DSM 45900

Annotated modifications

5.3

Adjust pH of final medium to 6.0.

Modified strains

Ktedonobacter racemifer DSM 44963

Annotated modifications

6.0

Plus 0.1% Yeast

Modified strains

Microbispora corallina DSM 44681

Annotated modifications

1.0 g/l Yeast

With 100% seawater

Modified strains

Nocardiopsis sp. DSM 106572

Annotated modifications

1000 ml Sea water
Distilled water
Modifications
Adjust pH of final medium to 5.5. Adjust pH of final medium to 5.5 - 6.0. 60 g/l Rolled oats Adjust pH of final medium to 5.0. Adjust pH of final medium to 5.3. Adjust pH of final medium to 6.0. Plus 0.1% Yeast With 100% seawater