Streptomyces murinus

Streptomyces murinus is a bacterium species from the genus of Streptomyces which has been isolated from soil.[1][3][4] Streptomyces murinus produces the actinomycin X complex and glucose isomerase[3][5][6][7] Streptomyces murinus can be used for its production of glucose isomerase in the food industry.[7][8][9]

Streptomyces murinus
Scientific classification
Kingdom:
Bacteria
Phylum:
Actinobacteria
Class:
Actinobacteria
Order:
Actinomycetales
Family:
Streptomycetaceae
Genus:
Streptomyces
Species:
S. murinus
Binomial name
Streptomyces murinus
Frommer 1959[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[2]

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.
  • 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 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 0-387-68233-3.CS1 maint: extra text: authors list (link)
  • Mordarski, edited by M. Goodfellow, S.T. Williams, M. (1988). Actinomycetes in Biotechnology. Oxford: Elsevier Science. ISBN 0-08-098433-9.CS1 maint: extra text: authors list (link)
  • ed. Parmjit S. Panesar (2010). Enzymes in food processing : fundamentals and potential applications. [S.l.]: I K International Publish. ISBN 93-80026-33-1.CS1 maint: extra text: authors list (link)
  • Aehle, edited by Wolfgang (2007). Enzymes in Industry Production and Applications (3rd ed.). Weinheim: Wiley-VCH. ISBN 3-527-61710-8.CS1 maint: extra text: authors list (link)

See also

References
  1. LPSN bacterio.net
  2. Straininfo of Streptomyces murinus
  3. Deutsche Sammlung von Mikroorganismen und Zellkulturen
  4. UniProt
  5. ATCC
  6. Ravishankar, Rai V (2015). Advances in Food Biotechnology. John Wiley & Sons. ISBN 1-118-86447-6.
  7. Mordarski, edited by M. Goodfellow, S.T. Williams, M. (1988). Actinomycetes in Biotechnology. Oxford: Elsevier Science. ISBN 0-08-098433-9.CS1 maint: extra text: authors list (link)
  8. 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.CS1 maint: extra text: authors list (link)
  9. Smith, edited by Jim (1991). Food Additive User's Handbook. Boston, MA: Springer US. ISBN 1-4615-3916-1.CS1 maint: extra text: authors list (link)
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