Streptomyces rubiginosus

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]

Streptomyces rubiginosus
Scientific classification
Kingdom:
Bacteria
Phylum:
Actinobacteria
Class:
Actinobacteria
Order:
Actinomycetales
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]

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.
  • ed. by Astrid Sigel (2000). Manganese and its role in biological process. New York [u.a.]: Dekker. ISBN 0-8247-0288-3.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)
  • Stütz, edited by Arnold E. (2001). Glycoscience Epimerisation, Isomerisation and Rearrangement Reactions of Carbohydrates. Berlin, Heidelberg: Springer-Verlag Berlin Heidelberg. ISBN 3-540-44422-X.CS1 maint: extra text: authors list (link)
  • 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)
  • Fellows, P.J. (2009). Food processing technology : principles and practice (3rd ed.). Boca Raton, Fla.: CRC Press. ISBN 1-84569-634-4.
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See also

References
  1. LPSN bacterio.net
  2. Straininfo of Streptomyces rubiginosus
  3. UniProt
  4. Deutsche Sammlung von Mikroorganismen und Zellkulturen
  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. 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.CS1 maint: extra text: authors list (link)
  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 1-4443-0994-3.CS1 maint: extra text: authors list (link)


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