Streptomyces olivochromogenes explained

Streptomyces olivochromogenes is a bacterium species from the genus of Streptomyces which has been isolated from soil.^[1] Streptomyces olivochromogenes produces ferulic acid.^[2] The xylose isomerase from Streptomyces olivochromogenes is used in the food industry.^{[3] [4] [5] [6]}

Further reading

• Simkhada. JR. Lee. HJ. Jang. SY. Cho. SS. Park. EJ. Sohng. JK. Yoo. JC. A novel alkalo- and thermostable phospholipase D from Streptomyces olivochromogenes.. Biotechnology Letters. March 2009. 31. 3. 429–35. 19039525. 10.1007/s10529-008-9890-3. 23425781 .
• Simkhada. JR. Cho. SS. Park. SJ. Mander. P. Choi. YH. Lee. HJ. Yoo. JC. An oxidant- and organic solvent-resistant alkaline metalloprotease from Streptomyces olivochromogenes.. Applied Biochemistry and Biotechnology. November 2010. 162. 5. 1457–70. 20195792. 10.1007/s12010-010-8925-0. 23292330 .
• Farber. GK. Petsko. GA. Ringe. D. The 3.0 A crystal structure of xylose isomerase from Streptomyces olivochromogenes.. Protein Engineering. December 1987. 1. 6. 459–66. 3508293. 10.1093/protein/1.6.459.
• Balachandran. Chandrasekar. Duraipandiyan. Veeramuthu. Arun. Yuvaraj. Sangeetha. Balachandran. Emi. Nobuhiko. Al-Dhabi. Naif Abdullah. Ignacimuthu. Savarimuthu. Inaguma. Yoko. Okamoto. Akinao. Perumal. Paramasivan T.. Isolation and characterization of 2-hydroxy-9,10-anthraquinone from Streptomyces olivochromogenes (ERINLG-261) with antimicrobial and antiproliferative properties. Revista Brasileira de Farmacognosia. January 2016. 10.1016/j.bjp.2015.12.003. 26. 3. 285–295. free.
• Book: Helmut. Sigel. Degradation of environmental pollutants by microorganisms and their metalloenzymes. 1992. Dekker. New York, NY [u.a.]. 978-0-8247-8639-7.
• Book: Astrid. Sigel. Manganese and its role in biological process. 2000. Dekker. New York [u.a.]. 978-0-8247-0288-5.
• Book: Saul L. . Neidleman. Allen I.. Laskin. Advances in applied microbiology. 1997. Academic Press. San Diego. 978-0-08-056457-9.
• Book: Bergey's Manual of Systematic Bacteriology. 2012. Springer Science + Business Media. New York. 978-0-387-68233-4. 2nd.
• Book: Robert J.. Whitehurst. Maarten van. van Oort. Enzymes in food technology. 2010. Wiley-Blackwell. Chichester, U.K.. 978-1-4443-0994-2. 2nd.

See also

• List of Streptomyces species

References

1. [Deutsche Sammlung von Mikroorganismen und Zellkulturen]
2. Faulds. C. B.. Williamson. G.. The purification and characterization of 4-hydroxy-3-methoxycinnamic (ferulic) acid esterase from Streptomyces olivochromogenes. Journal of General Microbiology. 1 October 1991. 137. 10. 2339–2345. 10.1099/00221287-137-10-2339. 1663152. free.
3. Book: WHO Expert Committee on Food Additives, Geneva, 23 March to 1 April. Specifications for identity and purity: Carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening afents and other food additives.. 1981. Food and Agriculture Organization of the United Nations. Rome. 978-92-5-101126-3.
4. Book: Ivano. Bertini. Handbook on metalloproteins. 2001. Dekker. New York, NY [u.a.]. 978-0-8247-0520-6.
5. Book: Holger. Zorn. Peter. Czermak. Biotechnology of Food and Feed Additives. 2014. Springer. 978-3-662-43761-2.
6. Book: Parmjit S.. Panesar. Enzymes in food processing: fundamentals and potential applications. 2010. I K International Publish. [S.l.]. 978-93-80026-33-6.

External links

• Type strain of Streptomyces olivochromogenes at BacDive - the Bacterial Diversity Metadatabase