Cite this strain

Archangium sp. (Ar VO92)

Name: Archangium sp. (Ar VO92)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 19787

Type strain

Strain Designation Ar VO92

Culture col. no. Ar VO92

NCBI tax ID(s) 1872627

Special Collections Reichenbach collection

Ar VO92 is a prokaryote that builds a fruiting body.

Name and taxonomic classification

Culture Collection Numbers

Ar VO92

@ref 20215

Last LPSN update 2025-12-16 09:51:42

Domain Pseudomonadati

Phylum Pseudomonadota

Class Deltaproteobacteria

Order Myxococcales

Family Archangiaceae

Genus Archangium

Full scientific name Archangium Jahn 1924 (Approved Lists 1980)

Synonyms (1)

Angiococcus

Morphology

Multicellular morphology

@ref	Forms multicellular complex	Complex name
18281		fruiting body

Culture and growth conditions

Culture medium

@ref	Name	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	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	PROBION L AGAR	Ingredients: Probion L 600 (Hoechst) 0.8% MgSO4 x 7H2O 0.1% CaCl2 x 2H2O 0.1% Agar 1.5% Preparation / Remarks: pH 7.2 autoclaved
18281	SKIM MILK 2 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 CA2-plates.
18281	SKIM MILK 3 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 CYG2-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
18281	XYLAN 3 AGAR	Ingredients: Xylan 0.5% (NH4)2SO4 0.05% Agar 1.5% Preparation / Remarks: pH 7.2 Pour after autoclaving as a thin cover layer on CyG2 Grundagar Xylan (Serva pure molecular weight ~ 25000)

Physiology and metabolism

Observation

@ref	Observation
18281	Strong ability to Yeast lysis
18281	Ability for casein degradation
18281	No ability for chitin degradation
18281	Ability for protein degradation
18281	Ability for Yeast lysis

Isolation, sampling and environmental information

Interaction and safety

Sequence information

Genome-based predictions

Literature

References

#18281	Reichenbach, H.: Collection description and documentation of myxobacteria by H. Reichenbach, HZI (formerly GBF); Collection curr. located at the DSMZ . Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH:
#20215	Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

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