U. Tzschöckel

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Surface and submerged cultures of Streptomyces rimosus show a rapid loss of viability after storage at + 4°C. Physiological tests with fluid and solid nutrient substrates indicate that as the mycelium ripens, the medium becomes strongly alkaline (fluid cultures show a pH of over 8,5). Subsequent submerged passages of such alkaline stored cultures show(More)
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