Streptomyces coelicolor and application thereof
A technology for strains and seeds, applied in the directions of bacteria, microorganisms, biochemical equipment and methods, etc., can solve the problems of low pentostatin fermentation unit and inability to industrialize, and achieve excellent fermentation performance, less fermentation by-products, and production capacity. stable effect
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Embodiment 1
[0029] Example 1: The culture characteristics of the bacterial strain whose preservation number is CCTCC M 208263
[0030] The strain with the preservation number CCTCC M 208263 was inoculated in the culture medium of Gao Shi No. 1, glucose asparagine, etc. for observing the morphological characteristics. Cultivate at 28°C for a certain period of time for 5, 7, and 10 days, observe and describe.
[0031] Colony characteristics of strains with preservation number CCTCC M 208263 on various media
[0032] culture medium
Embodiment 2
[0033] Example 2: Physiological and biochemical characteristics
[0034] Physiological and biochemical properties used standard methods in the classification of Streptomyces.
[0035] The physiological and biochemical reactions of the strain with the preservation number CCTCC M 208263 are as follows: gelatin can be liquefied on gelatin medium, milk can be peptonized, milk can be coagulated, starch hydrolysis is positive, cellulose is not utilized, and nitrate reduction is positive.
Embodiment 3
[0036] Example 3: Carbon source utilization
[0037] Using the method recommended by the International Streptomyces Program (ISP), the carbon source utilization experiment used ISP9 as the basal medium, cultured at 28°C for 3 to 7 days, and observed the utilization of various carbon sources tested by the strains.
[0038] When the strain with the preservation number CCTCC M 208263 grows, it can make good use of rhamnose, glycerin, glucose, raffinose, mannitol, sucrose, and inositol, and does not use sodium citrate, potassium sodium tartrate, galactose, xylose, Fructose, Arabinose.
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