Asaccharobacter celatus
| Asaccharobacter celatus | |
|---|---|
| Scientific classification | |
| Domain: | |
| Phylum: | |
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| Species: | A. celatus
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| Binomial name | |
| Asaccharobacter celatus Minamida et al. 2008[1]
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| Type strain | |
| AHU 1763, do03, DSM 18785, JCM 14811[2] | |
| Synonyms | |
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Asaccharobacter celatus is a Gram-positive, non-spore-forming and obligately anaerobic bacterium from the genus of Asaccharobacter which has been isolated from a rat caecum in Japan.[1][3][4][5] Asaccharobacter celatus produces equol and 5-hydroxy equol.[5][6]
In 2018, the genus Asaccharobacter was transferred into the genus Adlercreutzia based on branching patterns observed in phylogenetic trees.[7] The correct nomenclature is Adlercreutzia equolifaciens subsp. celatus.[8]
See also
[edit]References
[edit]- ^ a b Parte, A.C. "Asaccharobacter". LPSN.
- ^ "Asaccharobacter celatus Taxon Passport - StrainInfo". www.straininfo.net.
- ^ "Asaccharobacter celatus". www.uniprot.org.
- ^ "Details: DSM-18785". www.dsmz.de.
- ^ a b Minamida, K.; Ota, K.; Nishimukai, M.; Tanaka, M.; Abe, A.; Sone, T.; Tomita, F.; Hara, H.; Asano, K. (1 May 2008). "Asaccharobacter celatus gen. nov., sp. nov., isolated from rat caecum". International Journal of Systematic and Evolutionary Microbiology. 58 (5): 1238–1240. doi:10.1099/ijs.0.64894-0. PMID 18450720.
- ^ Shekhar HU, Howlader ZH, Kabir Y (2016). Exploring the Nutrition and Health Benefits of Functional Foods. IGI Global. ISBN 978-1522505914.
- ^ Nouioui, Imen; Carro, Lorena; García-López, Marina; Meier-Kolthoff, Jan P.; Woyke, Tanja; Kyrpides, Nikos C.; Pukall, Rüdiger; Klenk, Hans-Peter; Goodfellow, Michael; Göker, Markus (2018). "Genome-Based Taxonomic Classification of the Phylum Actinobacteria". Frontiers in Microbiology. 9: 2007. doi:10.3389/fmicb.2018.02007. ISSN 1664-302X. PMC 6113628. PMID 30186281.
- ^ "Species: Asaccharobacter celatus". lpsn.dsmz.de. Retrieved 2021-07-05.
Further reading
[edit]- George M., Garrity (2012). Bergey's manual of systematic bacteriology (2nd ed.). New York: Springer Science + Business Media. ISBN 978-0-387-68233-4.
External links
[edit]
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