Streptomyces mobaraensis

Streptomyces mobaraensis
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Actinomycetota
Class: Actinomycetia
Order: Streptomycetales
Family: Streptomycetaceae
Genus: Streptomyces
Species:
S. mobaraensis
Binomial name
Streptomyces mobaraensis
(Nagatsu and Suzuki 1963) Witt and Stackebrandt 1991[1]
Type strain
ACC 7082, ATCC 29032, BCRC 12165, CBS 199.75, CBS 207.78, CCRC 12165, CGMCC 4.1719, CGMCC 4.1851, CIP 108144, DSM 40847, IFO 13819, IPCR 16-22, IPV 2058, JCM 4168, KCC S-0168, KCCS-0168, NBRC 13819, NCIB 11159, NCIMB 11159, NRRL B-3729, RIA 1627, Suzuki IPCR 16-22, VKM Ac-928, VKPM AC-1343, VTT E-032076
Synonyms[2][3]
  • Streptomyces ladakanum (Hanka et al. 1966) Witt and Stackebrandt 1991
  • "Streptomyces mobaraensis" Nagatsu and Suzuki 1963
  • Streptoverticillium ladakanum corrig. Hanka et al. 1966 (Approved Lists 1980)
  • Streptoverticillium ladakanus Hanka et al. 1966 (Approved Lists 1980)
  • Streptoverticillium mobaraense (Nagatsu and Suzuki 1963) Locci et al. 1969 (Approved Lists 1980)

Streptomyces mobaraensis is a spore forming bacterium species from the genus of Streptomyces.[1] Streptomyces mobaraensis produces bleomycin, detoxin, piericidin A, piericidin B, reticulol and transglutaminase.[2][4][5][6][7][8] Streptomyces mobaraensis is used in the food industry to produce transglutaminase to texture meat and fish products.[9]

Further reading

  • Date, Masayo; Yokoyama, Kei-ichi; Umezawa, Yukiko; Matsui, Hiroshi; Kikuchi, Yoshimi (June 2004). "High level expression of Streptomyces mobaraensis transglutaminase in Corynebacterium glutamicum using a chimeric pro-region from Streptomyces cinnamoneus transglutaminase". Journal of Biotechnology. 110 (3): 219–226. doi:10.1016/j.jbiotec.2004.02.011. PMID 15163512.
  • YURIMOTO, Hiroya; YAMANE, Maiko; KIKUCHI, Yoshimi; MATSUI, Hiroshi; KATO, Nobuo; SAKAI, Yasuyoshi (22 May 2014). "The Pro-peptide of Transglutaminase Functions in and into Mediate Efficient Secretion of Active Enzyme from Methylotrophic Yeasts". Bioscience, Biotechnology, and Biochemistry. 68 (10): 2058–2069. doi:10.1271/bbb.68.2058. PMID 15502350. S2CID 10726292.
  • Yang, H.; He, T.; Wu, W.; Zhu, W.; Lu, B.; Sun, W. (4 April 2013). "Whole-Genome Shotgun Assembly and Analysis of the Genome of Streptomyces mobaraensis DSM 40847, a Strain for Industrial Production of Microbial Transglutaminase". Genome Announcements. 1 (2): e00143-13–e00143-13. doi:10.1128/genomeA.00143-13. PMC 3622987. PMID 23558536.
  • Itaya, Hiroshi; Kikuchi, Yoshimi (25 January 2008). "Secretion of Streptomyces mobaraensis pro-transglutaminase by coryneform bacteria". Applied Microbiology and Biotechnology. 78 (4): 621–625. doi:10.1007/s00253-007-1340-y. PMC 2266784. PMID 18219481.
  • Zotzel, J.; Keller, P.; Fuchsbauer, H.-L. (August 2003). "Transglutaminase from Streptomyces mobaraensis is activated by an endogenous metalloprotease". European Journal of Biochemistry. 270 (15): 3214–3222. doi:10.1046/j.1432-1033.2003.03703.x. PMID 12869197.
  • Zhang, L; Yi, H; Du, M; Ma, C; Han, X; Feng, Z; Jiao, Y; Zhang, Y (July 2012). "Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt". Journal of Dairy Science. 95 (7): 3559–68. doi:10.3168/jds.2011-5125. PMID 22720914.
  • Noda, Shuhei; Miyazaki, Takaya; Tanaka, Tsutomu; Chiaki, Ogino; Kondo, Akihiko (May 2013). "High-level production of mature active-form Streptomyces mobaraensis transglutaminase via pro-transglutaminase processing using Streptomyces lividans as a host". Biochemical Engineering Journal. 74: 76–80. Bibcode:2013BioEJ..74...76N. doi:10.1016/j.bej.2013.02.011.
  • Bröckel, Ulrich; Meier, Willi; Wagner, Gerhard, eds. (2013). Product design and engineering formulation of gels and pastes (1., Aufl. ed.). Weinheim, Germany: Wiley-VCH. ISBN 978-3-527-65476-5.
  • Atta-ur-Rahman, ed. (1998). Studies in natural products chemistry. Amsterdam: Elsevier. ISBN 0-08-054199-2.
  • Bu'Lock, senior reporter J.D. (1980). Biosynthesis. a review of the literature published during 1977 and 1978. London: Royal Society of Chemistry. ISBN 0-85186-990-4.
  • Fuquay, John W.; Fox, Patrick J.; McSweeney, Paul L.H., eds. (2011). Encyclopedia of dairy sciences (2nd ed.). Amsterdam: Elsevier/Academic Press. ISBN 978-0-12-374407-4.
  • Tao, Junhua (Alex); Kazlauskas, Romas, eds. (2011). Biocatalysis for green chemistry and chemical process development. Hoboken, N.J.: John Wiley & Sons. ISBN 978-1-118-02829-2.

See also

References

  1. ^ a b "LPSN bacterio.net". Archived from the original on 2018-07-05. Retrieved 2016-02-27.
  2. ^ a b Deutsche Sammlung von Mikroorganismen und Zellkulturen [1]
  3. ^ Rastall, Robert, ed. (2007). Novel enzyme technology for food applications. Boca Raton: CRC Press. ISBN 978-1-84569-371-8.
  4. ^ Wagman, Gerald H.; Cooper, Raymond, eds. (1989). Natural products isolation separation methods for antimicrobials, antivirals, and enzyme inhibitors. Amsterdam: Elsevier. ISBN 0-08-085848-1.
  5. ^ Hock, Bertold; Elstner, Erich F., eds. (2005). Plant toxicology (4th ed.). New York: Marcel Dekker. ISBN 0-203-02388-9.
  6. ^ Polaina, Julio; MacCabe, Andrew P., eds. (2007). Industrial enzymes structure, function and applications. Dordrecht: Springer. ISBN 978-1-4020-5377-1.
  7. ^ Blunt, John W.; Munro, Murray H.G., eds. (2008). Dictionary of marine natural products with CD-ROM. Boca Raton: Taylor & Francis. ISBN 978-0-8493-8217-8.
  8. ^ Baltz, Richard H.; Demain, Arnold L.; Davies, Julian E., eds. (2010). Manual of industrial microbiology and biotechnology (3rd ed.). Washington, DC: ASM Press. ISBN 978-1-55581-512-7.
  9. ^ Whitehurst, Robert J.; van Oort, Maarten, eds. (2010). Enzymes in food technology (2nd ed.). Chichester, U.K.: Wiley-Blackwell. ISBN 978-1-4443-0994-2.