Streptomyces cinereus
Scientific classification Edit this classification
Domain: Bacteria
Phylum: Actinomycetota
Class: Actinomycetia
Order: Streptomycetales
Family: Streptomycetaceae
Genus: Streptomyces
Species:
S. cinereus
Binomial name
Streptomyces cinereus
(Cross et al. 1963) Goodfellow et al. 1986[1]
Type strain
3855, AS 4.1672, ATCC 15840, BCRC 11616, BootsB9885, CBS 356.67, CBS 35767, CCRC 11616, CGMCC 4.1672, CUB 301, DSM 43033, IFM 1137, IFM 1237, IFO 12247, IMET 43557, IMRU 3855, JCM 3040, KCC 3040, KCC A-0040, KCCA-0040, KCTC 9066, KCTC 9194, NBIMCC 1639, NBRC 12247, NCIB 9586, NCIMB 9586, NRRL B-2909, NRRL WC 3855, RIA 809, VKM Ac-812
Synonyms[2]
  • Microellobosporia cinerea Cross et al. 1963 (Approved Lists 1980)

Streptomyces cinereus is a bacterium species from the genus of Streptomyces which has been isolated from soil.[1][2][3] Streptomyces cinereus produces ferramidochloromycin.[4][5]

See also

References

  1. 1 2 LPSN bacterio.net
  2. 1 2 Deutsche Sammlung von Mikroorganismen und Zellkulturen
  3. ↑ ATCC
  4. ↑ Roberts (1988). Bycroft, B.W. (ed.). Dictionary of antibiotics and related substances. A.A. Higton; A.D. Roberts (contributors). London: Chapman and Hall. ISBN 978-0-412-25450-5.
  5. ↑ Buckingham, J., ed. (1994). Dictionary of natural products. Ya Cai (principal contributor) (1. ed.). London [u.a.]: Chapman & Hall. ISBN 978-0-412-46620-5.

Further reading

  • Chen, YS; Liu, BL; Chang, YN (June 2010). "Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process". Journal of Bioscience and Bioengineering. 109 (6): 557–63. doi:10.1016/j.jbiosc.2009.11.004. PMID 20471594.
  • Jeng, Kee-Ching; Chen, Chin-Shuh; Fang, Yu-Pun; Hou, Rolis Chien-Wei; Chen, Yuh-Shuen (October 2007). "Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea". Journal of Agricultural and Food Chemistry. 55 (21): 8787–8792. doi:10.1021/jf071629p. PMID 17880152.
  • Atlas, Ronald M. (2010). Handbook of microbiological media (4th ed.). Washington, D.C.: Boca Raton, Fla. ISBN 978-1-4398-0408-7.
  • Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. 2012. ISBN 978-0-387-68233-4.
  • Mukerji, K.G., ed. (2004). Fruit and vegetable diseases. Dordrecht: Kluwer Academic. ISBN 978-0-306-48575-6.



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