Streptomyces murinus

Streptomyces murinus is a bacterium species from the genus of Streptomyces which has been isolated from soil.[1][2] Streptomyces murinus produces the actinomycin X complex and glucose isomerase[2][3][4][5] Streptomyces murinus can be used for its production of glucose isomerase in the food industry.[5][6][7] Streptomyces murinus produces lankamycin and lankacidin.[8]

Streptomyces murinus
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Actinomycetota
Class: Actinomycetia
Order: Streptomycetales
Family: Streptomycetaceae
Genus: Streptomyces
Species:
S. murinus
Binomial name
Streptomyces murinus
Frommer 1959 (Approved Lists 1980)[1]
Type strain
ATCC 19788, BCRC 12061, CBS 540.68, CCRC 12061, CECT 3309, DSM 40091, DSMZ 40091, IFO 12799, IFO 14802, ISP 5091, Ital. 1131, Ital1131, JCM 4333 , JCM 4595, KCC S-0333, KCCS-0333, KCTC 9492, LMG 10475, NBRC 12799, NBRC 14802, NCIMB 12701, NRRL B-2286, NRRL-ISP 5091, PCM 2369, ptcc1136, RIA 1067, Shirling ISP 5091, UNIQEM 174, VKM Ac-1190
Synonyms
  • Streptomyces costaricanus Esnard et al. 1995
  • Streptomyces phaeogriseichromatogenes Goodfellow et al. 2008

Further reading
  • Jørgensen, O. B.; Karlsen, L. G.; Nielsen, N. B.; Pedersen, S.; Rugh, Susanne (1988). "A New Immobilized Glucose Isomerase with High Productivity Produced by a Strain ofStreptomyces murinus". Starch - Stärke. 40 (8): 307–313. doi:10.1002/star.19880400809.
  • Ashby, R.; Hjortkjaer, R.K.; Stavnsbjerg, M.; Gurtler, H.; Pedersen, P.B.; Bootman, J.; Hudson-Walker, G.; Tesh, J.M.; Willoughby, C.R.; West, H.; Finn, J.P. (March 1987). "Safety evaluation of Streptomyces murinus glucose isomerase". Toxicology Letters. 36 (1): 23–35. doi:10.1016/0378-4274(87)90037-3. PMID 3564067.
  • Bandlish, RK; Michael Hess, J; Epting, KL; Vieille, C; Kelly, RM (20 October 2002). "Glucose-to-fructose conversion at high temperatures with xylose (glucose) isomerases from Streptomyces murinus and two hyperthermophilic Thermotoga species". Biotechnology and Bioengineering. 80 (2): 185–94. doi:10.1002/bit.10362. PMID 12209774.
  • Atlas, Ronald M. (2010). Handbook of microbiological media (4th ed.). Washington, D.C.: Boca Raton, Fla. ISBN 978-1-4398-0408-7.
  • 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)
  • Mordarski, edited by M. Goodfellow, S.T. Williams, M. (1988). Actinomycetes in Biotechnology. Oxford: Elsevier Science. ISBN 0-08-098433-9. {{cite book}}: |first1= has generic name (help)CS1 maint: multiple names: authors list (link)
  • ed. Parmjit S. Panesar (2010). Enzymes in food processing : fundamentals and potential applications. [S.l.]: I K International Publish. ISBN 978-93-80026-33-6. {{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.

See also

References
  1. LPSN bacterio.net
  2. Deutsche Sammlung von Mikroorganismen und Zellkulturen
  3. ATCC
  4. Ravishankar, Rai V (2015). Advances in Food Biotechnology. John Wiley & Sons. ISBN 978-1-118-86447-0.
  5. Mordarski, edited by M. Goodfellow, S.T. Williams, M. (1988). Actinomycetes in Biotechnology. Oxford: Elsevier Science. ISBN 0-08-098433-9. {{cite book}}: |first1= has generic name (help)CS1 maint: multiple names: authors list (link)
  6. Cleveland, edited by Deepak Bhatnagar, Thomas E. (1995). Molecular Approaches to Improving Food Quality and Safety. Boston, MA: Springer US. ISBN 1-4684-8070-7. {{cite book}}: |first1= has generic name (help)CS1 maint: multiple names: authors list (link)
  7. Smith, Jim, ed. (1991). Food Additive User's Handbook. Boston, MA: Springer US. ISBN 1-4615-3916-1.
  8. Deutsche Sammlung von Mikroorganismen und Zellkulturen
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