Streptomyces cacaoi

Streptomyces cacaoi is a bacterium species from the genus of Streptomyces.[1][3] Streptomyces cacaoi produces polyoxine.[4][5][6]

Streptomyces cacaoi
Scientific classification
Kingdom:
Phylum:
Class:
Order:
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Genus:
Species:
S. cacaoi
Binomial name
Streptomyces cacaoi
Waksman and Henrici 1948[1]
Type strain
AS 4.1466, ATCC 19732, ATCC 3082, BCRC 12103, CBS 471.68, CCRC 12103, CGMCC 4.1466, DSM 40057, ETH 14304, ETH 31596, ETH 9877, IFO 12748, IMET 40260, IMRU 3082, ISP 5057, JCM 4352, KCC S-0352, KCCM 12607, KCCS-0352, KCTC 9758, Lanoot R-8682, LMG 19320, NBRC 12748, NCIB 9626, NCIMB 9626, NRRL B-1220, NRRL B-B-2686, NRRL B-1220, NRRL B-2686, NRRL-ISP 5057, PSA 110, R-8682, RIA 1013, RIA 94, strain AS 4.1466, UNIQEM 123, VKM Ac-733, WC 3082[2]
Subspecies

Streptomyces cacaoi subsp. asoensis Isono et al. 1965[1]
Streptomyces cacaoi subsp. cacaoi Isono et al. 1965[1]

Synonyms

Actinomyces cacaoi[3]

See also

References

  1. LPSN bacterio.net
  2. Straininfo of Streptomyces cacaoi
  3. UniProt
  4. S., Huneck; Joachim, Thiem (2014). RÖMPP Lexikon Naturstoffe. Georg Thieme Verlag. ISBN 978-3-13-179291-4.
  5. Andreas, Leuchtenberger (1998). Grundwissen zur mikrobiellen Biotechnologie Grundlagen, Methoden, Verfahren und Anwendungen. Wiesbaden: Vieweg+Teubner Verlag. ISBN 978-3-663-10237-3.
  6. Mordarski, edited by M. Goodfellow, S.T. Williams, M. (1988). Actinomycetes in Biotechnology. Oxford: Elsevier Science. ISBN 978-0-08-098433-9.CS1 maint: extra text: authors list (link)

Further reading


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