Myxococcus fulvus (Mx f311)

Multicellular morphology

@ref	Forms multicellular complex	Complex name
18281		fruiting body

Multimedia

• @ref:	18281
  multimedia content:	Mx_f311_M5420_S2437.jpg
  multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Myxococcus_fulvus/Mx_f311
  caption:	Mx f311
  intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
  manual_annotation:	1

• @ref:	18281
  multimedia content:	Mx_f311_M5430_S2439.jpg
  multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Myxococcus_fulvus/Mx_f311
  caption:	Mx f311
  intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
  manual_annotation:	1

• @ref:	18281
  multimedia content:	Mx_f311_M5431_S2438.jpg
  multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Myxococcus_fulvus/Mx_f311
  caption:	Mx f311
  intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
  manual_annotation:	1

Culture medium

@ref	Name	Growth	Composition
18281	CA2 AGAR		Ingredients: Stock solution 1 (in 100ml): KNO3 7.5g K2HPO4 7.5g Stock solution 2 (in 100ml): MgSO4 x 7H2O 1.5g Stock solution 3 (in 100ml): CaCl2 0.2g FeCl3 0.15g Basal medium: Agar 1.5% Preparation / Remarks: after autoclaving to: a) 1% (v/v) of the 3 stock solutions b) 1% glucose c) trace elements
18281	CHITIN 6 AGAR		Ingredients: 1. Basal agar: Casitone (Difco) 0.1% Yeast extract (Difco) 0.05% MgSO4 x 7H2O 0.1% Agar 1.2% Preparation / Remarks: pH 7.2 After autoclaving add 30 mL of sterile Chitin suspension (22.5 g/L Chitin in H2O) to 100 mL of the medium 2. Covering agar (thin layer): MgSO4 x 7H2O 0.1% K2HPO4 0.02% Agar 1.5% Preparation / Remarks: pH 7.2 After autoclaving add 30 mL of sterile Chitin suspension (22.5 g/L Chitin in H2O) to 100 mL of the medium
18281	CHITIN 7 AGAR		Covering agar (thin layer): MgSO4 x 7H2O 0.1% K2HPO4 0.02% Agar 1.5% Preparation / Remarks: pH 7.2 After autoclaving add 30 mL of sterile Chitin suspension (22.5 g/L Chitin in H2O) to 100 mL of the medium and pour on w-agar plates
18281	CY-AGAR		Ingredients: Casitone(Difco) 0.3% yeast extract 0.1% CaCl2 0.1% Agar 1.5% Preparation / Remarks: pH 7.2 (KOH) autoclaved
18281	HP6 AGAR		Ingredients: Na-glutaminate 1% MgSO4x7H2O 0.1% Yeast extract (Difco) 0.1% Vitamin B12 0.5 g/ml Glucose 0.5% Agar 1.5% Preparation / Remarks: pH 7.2 autoclaved Autoclaving glucose separately
18281	Myx MEDIUM		Ingredients: Peptone (Difco) 1% Glucose 1% Yeast extract (Difco) 0.1% Phosphate buffer 0.01 M pH 6.5 Aerobacter aerogenes (sterilized with formalin) 500 mg/L (dry weight) as described by Kerr, N.S. (1963) The Growth of Myxamoebae of the True Slime Mould, Didymium nigripes, in Axenic Culture. J Gen Microbiol 32: 409-416.
18281	SKIM MILK 1 AGAR		Ingredients: cy-Agar 300 ml Skim milk (Oxoid) 15g H2O 60 ml Preparation / Remarks: 300 ml cy-agar autoclaved. Separately 15 g skim milk (Oxoid) in 60 ml water and exactly 15 min autoclaving at 115 °C. Mix the two and pour a thin layer on cy-plates.
18281	VY/2 AGAR		Ingredients: Baker's yeast 0.5% (based on fresh weight) CaCl2 0.1% Agar 1.5% Vitamin B12 0.05 % Preparation / Remarks: pH 7.2 autoclaved

Observation

@ref	Observation
18281	Strong ability to Yeast lysis
18281	Strong ability of chitin decomposition
18281	Ability for casein degradation
18281	Ability for chitin degradation
18281	Ability for Yeast lysis

Isolation source categories

Isolation