Streptomyces olivochromogenes
| Streptomyces olivochromogenes | |
|---|---|
Scientific classification 
| |
| Domain: | Bacteria |
| Phylum: | Actinomycetota |
| Class: | Actinomycetia |
| Order: | Streptomycetales |
| Family: | Streptomycetaceae |
| Genus: | Streptomyces |
| Species: | S. olivochromogenes
|
| Binomial name | |
| Streptomyces olivochromogenes Waksman and Henrici 1948[1]
| |
| Type strain | |
| ATCC 25479, ATCC 3336, BCRC 15163, CBS 889.69, CCRC 15163, CGMCC 4.2000, DSM 40451, ETH 11886, ETH 14310, ETH 9517, IFO 13067, IFO 3178, IMET 40352, IMRU 3336, ISP 5451, JCM 4163, JCM 4500, KCC S-016, KCC S-0500, KCTC 9064, NBRC 1306, NBRC 3178, NRRL B-1341, NRRL-ISP 5451, PSA 144, RIA 1259, Waksman 205[2] | |
| Synonyms | |
Streptomyces olivochromogenes is a bacterium species from the genus of Streptomyces which has been isolated from soil.[1][3][5] Streptomyces olivochromogenes produces ferulic acid.[6] The xylose isomerase from Streptomyces olivochromogenes is used in the food industry.[7][8][9][10]
Further reading[edit]
- Simkhada, JR; Lee, HJ; Jang, SY; Cho, SS; Park, EJ; Sohng, JK; Yoo, JC (March 2009). "A novel alkalo- and thermostable phospholipase D from Streptomyces olivochromogenes". Biotechnology Letters. 31 (3): 429–35. doi:10.1007/s10529-008-9890-3. PMID 19039525. S2CID 23425781.
- Simkhada, JR; Cho, SS; Park, SJ; Mander, P; Choi, YH; Lee, HJ; Yoo, JC (November 2010). "An oxidant- and organic solvent-resistant alkaline metalloprotease from Streptomyces olivochromogenes". Applied Biochemistry and Biotechnology. 162 (5): 1457–70. doi:10.1007/s12010-010-8925-0. PMID 20195792. S2CID 23292330.
- Farber, GK; Petsko, GA; Ringe, D (December 1987). "The 3.0 A crystal structure of xylose isomerase from Streptomyces olivochromogenes". Protein Engineering. 1 (6): 459–66. doi:10.1093/protein/1.6.459. PMID 3508293.
- Balachandran, Chandrasekar; Duraipandiyan, Veeramuthu; Arun, Yuvaraj; Sangeetha, Balachandran; Emi, Nobuhiko; Al-Dhabi, Naif Abdullah; Ignacimuthu, Savarimuthu; Inaguma, Yoko; Okamoto, Akinao; Perumal, Paramasivan T. (January 2016). "Isolation and characterization of 2-hydroxy-9,10-anthraquinone from Streptomyces olivochromogenes (ERINLG-261) with antimicrobial and antiproliferative properties". Revista Brasileira de Farmacognosia. 26 (3): 285–295. doi:10.1016/j.bjp.2015.12.003.
- Sigel, Helmut, ed. (1992). Degradation of environmental pollutants by microorganisms and their metalloenzymes. New York, NY [u.a.]: Dekker. ISBN 978-0-8247-8639-7.
- Sigel, Astrid, ed. (2000). Manganese and its role in biological process. New York [u.a.]: Dekker. ISBN 978-0-8247-0288-5.
- Neidleman, Saul L.; Laskin, Allen I., eds. (1997). Advances in applied microbiology. San Diego: Academic Press. ISBN 978-0-08-056457-9.
- Bergey's Manual of Systematic Bacteriology (2nd ed.). New York: Springer Science + Business Media. 2012. ISBN 978-0-387-68233-4.
- Whitehurst, Robert J.; van Oort, Maarten van, eds. (2010). Enzymes in food technology (2nd ed.). Chichester, U.K.: Wiley-Blackwell. ISBN 978-1-4443-0994-2.
See also[edit]
References[edit]
- ^ a b LPSN bacterio.net
- ^ Straininfo of Streptomyces olivochromogenes
- ^ a b UniProt
- ^ ATCC
- ^ Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
- ^ Faulds, C. B.; Williamson, G. (1 October 1991). "The purification and characterization of 4-hydroxy-3-methoxycinnamic (ferulic) acid esterase from Streptomyces olivochromogenes". Journal of General Microbiology. 137 (10): 2339–2345. doi:10.1099/00221287-137-10-2339. PMID 1663152.
- ^ Specifications for identity and purity: Carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening afents and other food additives. Rome: Food and Agriculture Organization of the United Nations. 1981. ISBN 978-92-5-101126-3.
{{cite book}}:|work=ignored (help) - ^ Bertini, Ivano, ed. (2001). Handbook on metalloproteins. New York, NY [u.a.]: Dekker. ISBN 978-0-8247-0520-6.
- ^ Holger, Zorn; Peter, Czermak (2014). Biotechnology of Food and Feed Additives. Springer. ISBN 978-3-662-43761-2.
- ^ Panesar, Parmjit S., ed. (2010). Enzymes in food processing: fundamentals and potential applications. [S.l.]: I K International Publish. ISBN 978-93-80026-33-6.