نتایج جستجو برای: kocuria asb107
تعداد نتایج: 483 فیلتر نتایج به سال:
The soil actinomycete Kocuria rhizophila belongs to the suborder Micrococcineae, a divergent bacterial group for which only a limited amount of genomic information is currently available. K. rhizophila is also important in industrial applications; e.g., it is commonly used as a standard quality control strain for antimicrobial susceptibility testing. Sequencing and annotation of the genome of K...
Forty four marine actinomycetes of the family Microccocaceae isolated from sponges collected primarily in Florida Keys (USA) were selected from our strain collection to be studied as new sources for the production of bioactive natural products. A 16S rRNA gene based phylogenetic analysis showed that the strains are members of the genera Kocuria and Micrococcus. To assess their biosynthetic pote...
Kocuria kristinae is a catalase-positive, coagulase-negative, Gram-positive coccus found in the environment and in normal skin and mucosa in humans; however, it is rarely isolated from clinical specimens and is considered a nonpathogenic bacterium. We describe a case of catheter-related bacteremia due to K. kristinae in a young adult with propionic acidemia undergoing periodic hemodialysis. The...
The present study was conducted to isolate phosphate solubilizing bacteria (PSB) from rhizospheric saline soils of coastal Odisha, India and evaluated their ability. Total four PSB were isolated based on the halo zone formation (solubilizing index 2.63-3.14) PVK agar medium characterized biochemical molecular characteristics as Bacillus subtilis (B1), B. megaterium (B2), Sphingomonas paucimobil...
To the best of our knowledge, there are no studies on effects molecular hydrogen (H2) microorganisms. In this study, we performed co-culture experiments using two microorganisms involved in sake brewing: yeast strain K1401 and kuratsuki bacterium Kocuria TGY1127_2. The cells were suspended water or containing H2 statically incubated at 4 °C for 2 h before co-culture. Sake taste was estimated a ...
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