Streptomyces cinereus explained
Streptomyces cinereus is a bacterium species from the genus of Streptomyces which has been isolated from soil.[1] Streptomyces cinereus produces ferramidochloromycin.[2] [3]
See also
Further reading
- Chen. YS. Liu. BL. Chang. YN. Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process.. Journal of Bioscience and Bioengineering. June 2010. 109. 6. 557–63. 20471594. 10.1016/j.jbiosc.2009.11.004.
- Jeng. Kee-Ching. Chen. Chin-Shuh. Fang. Yu-Pun. Hou. Rolis Chien-Wei. Chen. Yuh-Shuen. Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-Erh Tea. Journal of Agricultural and Food Chemistry. October 2007. 55. 21. 8787–8792. 10.1021/jf071629p. 17880152.
- Book: Atlas. Ronald M.. Handbook of microbiological media. 2010. Boca Raton, Fla.. Washington, D.C.. 978-1-4398-0408-7. 4th.
- Book: Bergey's manual of systematic bacteriology.. 2012. Springer Science + Business Media. New York. 978-0-387-68233-4. 2nd.
- Book: Mukerji. K.G.. Fruit and vegetable diseases. 2004. Kluwer Academic. Dordrecht. 978-0-306-48575-6.
External links
Notes and References
- http://www.lgcstandards-atcc.org/products/all/15840.aspx?geo_country=de ATCC
- Book: Roberts. B.W.. Bycroft. A.A. Higton; A.D. Roberts (contributors). Dictionary of antibiotics and related substances. 1988. Chapman and Hall. London. 978-0-412-25450-5.
- Book: J.. Buckingham. Ya Cai (principal contributor). Dictionary of natural products. 1994. Chapman & Hall. London [u.a.]. 978-0-412-46620-5. 1..