Streptomyces mobaraensis | |
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Scientific classification ![]() | |
Domain: | Bacteria |
Phylum: | Actinomycetota |
Class: | Actinomycetia |
Order: | Streptomycetales |
Family: | Streptomycetaceae |
Genus: | Streptomyces |
Species: | S. mobaraensis
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Binomial name | |
Streptomyces mobaraensis (Nagatsu and Suzuki 1963) Witt and Stackebrandt 1991[1]
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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] | |
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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]