Streptomyces rubiginosus

From Wikipedia, the free encyclopedia

Streptomyces rubiginosus
Scientific classification
Domain:
Bacteria
Phylum:
Actinomycetota
Class:
Actinomycetia
Order:
Streptomycetales
Family:
Streptomycetaceae
Genus:
Streptomyces
Species:
S. rubiginosus
Binomial name
Streptomyces rubiginosus
Pridham et al. 1958[1]
Type strain
ATCC 19927, ATCC 23961, BCRC 13781, CBS 944.68, CCRC 13781, CGMCC 4.1773, DSM 40177, ETH 28445, IFO 12913, INA 11852, ISP 5177, JCM 4416, KCC S-0416, KCTC 9042, LMG 20268, NBRC 12913, NRRL B-3983, NRRL-ISP 5177, RIA 1137, VKM Ac-1089[2]
Synonyms

Actinomyces rubiginosus[3]

Streptomyces rubiginosus is a bacterium species from the genus of Streptomyces which has been isolated from soil.[1][3][4][5] Streptomyces rubiginosus produces glucose isomerase.[6][7][8] glucose isomerase from Streptomyces rubiginosus can be used to texture fish and meat products.[9]

Further reading[]

  • Gárdonyi, Márk; Hahn-Hägerdal, Bärbel (February 2003). "The Streptomyces rubiginosus xylose isomerase is misfolded when expressed in Saccharomyces cerevisiae". Enzyme and Microbial Technology. 32 (2): 252–259. doi:10.1016/S0141-0229(02)00285-5.
  • Waltman, M. J.; Yang, Z. K.; Langan, P.; Graham, D. E.; Kovalevsky, A. (8 January 2014). "Engineering acidic Streptomyces rubiginosus D-xylose isomerase by rational enzyme design". Protein Engineering Design and Selection. 27 (2): 59–64. doi:10.1093/protein/gzt062. PMID 24402330.
  • ed. by Astrid Sigel (2000). Manganese and its role in biological process. New York [u.a.]: Dekker. ISBN 0-8247-0288-3. {{cite book}}: |author1= has generic name (help)
  • Aehle, Wolfgang, ed. (2007). Enzymes in Industry Production and Applications (3rd ed.). Weinheim: Wiley-VCH. ISBN 978-3-527-61710-4.
  • Stütz, Arnold E., ed. (2001). Glycoscience Epimerisation, Isomerisation and Rearrangement Reactions of Carbohydrates. Berlin, Heidelberg: Springer-Verlag Berlin Heidelberg. ISBN 3-540-44422-X.
  • ed.-in-chief, George M. Garrity (2012). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. ISBN 978-0-387-68233-4. {{cite book}}: |last1= has generic name (help)
  • Fellows, P.J. (2009). Food processing technology : principles and practice (3rd ed.). Boca Raton, Fla.: CRC Press. ISBN 978-1-84569-634-4.

See also[]

References[]

  1. ^ a b LPSN bacterio.net
  2. ^ Straininfo of Streptomyces rubiginosus
  3. ^ a b UniProt
  4. ^ Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
  5. ^ ATCC
  6. ^ Wong, HC; Ting, Y; Lin, HC; Reichert, F; Myambo, K; Watt, KW; Toy, PL; Drummond, RJ (November 1991). "Genetic organization and regulation of the xylose degradation genes in Streptomyces rubiginosus". Journal of Bacteriology. 173 (21): 6849–58. doi:10.1128/jb.173.21.6849-6858.1991. PMC 209037. PMID 1657868.
  7. ^ ed. by Astrid Sigel (2000). Manganese and its role in biological process. New York [u.a.]: Dekker. ISBN 0-8247-0288-3. {{cite book}}: |author= has generic name (help)
  8. ^ Thomas v., Schell; Hans, Mohr (1995). Biotechnologie -- Gentechnik Eine Chance für neue Industrien. Berlin, Heidelberg: Springer Berlin Heidelberg. ISBN 3-642-79387-8.
  9. ^ Whitehurst, edited by Robert J.; Oort, Maarten van (2010). Enzymes in food technology (2nd ed.). Chichester, U.K.: Wiley-Blackwell. ISBN 978-1-4443-0994-2. {{cite book}}: |first1= has generic name (help)

External links[]


Stub icon

This Streptomyces-related article is a stub. You can help Wikipedia by .

  • v
  • t
Retrieved from ""