| Number |
StrainNO |
Classification |
Isolation medium |
Culture conditions |
| 391 |
B924 |
Bacillus |
NaNO3 3g;K2HPO4 1g;MgSO4 0.5g;KCl 0.5g;FeSO4 0.0 1g;sucrose 30g;distilled water 1000ml;pH6.0 |
tryptone 1%;yeast extract 0.5%;glucose 0.1%; K2HPO4 0.3%; agar 1.5%;NaCl 0.05%;pH 7.0;30℃ |
| 392 |
B927 |
Bacillus |
NaNO3 3g;K2HPO4 1g;MgSO4 0.5g;KCl 0.5g;FeSO4 0.0 1g;sucrose 30g;distilled water 1000ml;pH6.0 |
tryptone 1%;yeast extract 0.5%;glucose 0.1%; K2HPO4 0.3%; agar 1.5%;NaCl 0.05%;pH 7.0;30℃ |
| 393 |
B928 |
Bacillus |
tryptone 0.01%;yeast extract 0.005%;glucose 0.001%;NaCl 0.05%; KNO3 0.1%;MgSO4 0.05%; FeSO4 0.001%; K2HPO4 0.05%; agar 1.5% ;pH7.0 |
tryptone 1%;yeast extract 0.5%;glucose 0.1%; K2HPO4 0.3%; agar 1.5%;NaCl 0.05%;pH 7.0;30℃ |
| 394 |
B932 |
Bacillus |
tryptone 1%;yeast extract0. 5%; glucose0.1%; K2HPO4 0.3%; agar1.5% ; NaCl 5%;pH 7.0;30 ℃ |
tryptone 1%;yeast extract 0.5%;glucose 0.1%; K2HPO4 0.3%; agar 1.5%;NaCl 0.05%;pH 7.0;30℃ |
| 395 |
A2 |
Actinomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g;casein 2g; NaCl 6g;pH7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 396 |
A8 |
Actinomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g;casein 2g; NaCl 6g;pH7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 397 |
A21 |
Actinomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g;casein 2g; NaCl 6g;pH7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 398 |
A28 |
Actinomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g;casein 2g; NaCl 6g;pH7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 399 |
A32 |
Actinomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g;casein 2g; NaCl 6g;pH7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
| 400 |
A37 |
Actinomyces |
tryptone 10g; glucose 10g; yeast extract 2g; agar 18g;casein 2g; NaCl 6g;pH7.2 |
yeast extract 0.1%;beef extract 0.1%;casein 0.2%;malt extract 0.2%;glucose 1%;pH 7.3;28℃ |
