Naming of microorganisms

Table IV summarizes most of the information considered in this review of alkaloid transformations and considers the alkaloids studied, the reactions observed and described, and the biocatalysts that accomplish biotransformation reaction. Only the generic names of microorganisms involved in alkaloid transformations have been given in this table, and the parentheses () contain the...

Appendix I List of names of microorganisms Appendix 2 Glossary... 

If the chemist is still not confused and has mastered this hurdle, the manufacturers or suppliers introduce brand names for marketing reasons, and may even change names once in a while. Additionally, not every supplier gives full information on the origin of the biocatalyst and may use old names of microorganisms while other suppliers already use new names. 

Name of microorganism Source (ae) or anaerobic (an) incubations Glyco- cholic acid Tauro- cholic acid Chenodeoxy- Litho-Cholic cholic cholic acid acid acid... 

PERM acronym derived from the former name of the Fermentation Research Institute (FRI), in Japan, which later became the Patent Microorganism Depository of the National Institute of Bioscience and Human Technology (NIBH). As previously mentioned, the Budapest Treaty requires deposition of the biological material subject to a patent application. In Japan and some other countries, an applicant for a patent concerning a microorganism has to submit a receipt of that deposition to the Patent Office at filing. The depository checks viability and would furnish a sample of the microorganism to a third party only for study and research, under the established rules of the treaty. 

Humic substances A series of relatively high-molecular-weight, yellow- to black-colored substances formed by secondary synthesis reactions. The term is used as a generic name to describe the colored material or its fractions obtained on the basis of solubility characteristics. These materials are distinctive to the soil (or sediment) environment in that they are dissimilar to the biopolymers of microorganisms and higher plants (including lignin)... 

Clearly, most of the products in Table 4.1 are chiral compounds. None of the products is racemic, and only a few are achiral. The biocatalysts are (combinations) of enzymes oi cells. If the key enzyme has been indicated it may be used pure, partly purified in a cell-free extract, or in a whole cell. For each option, the biocatalyst may be used free oi immobilized. If the name of a microorganism has been indicated, usually several of its enzymes are active in the catalysis. The entries that are displayed in bold are treated in the case studies further on in this chapter, in the same order as in Table 4.1. 

H). C,8H34N206S. the first lincosaminide antibiotic to which a structure was assigned, is defined chemically as methyl 6,8-dideoxy-6-(l-methyl-fro/M-4-propyl-L-pyrrolidin-2-ylcarbonylamino)-l-thio-D-erythro-L>-gal-actu-octopyranoside. Both lincomycin and the semisynthetic clindamycin (I, R = H, R = Cl), CisH ClNjOsS, are widely used in clinical practice. The trivial name of the sugar fragment of this antibiotic, methyl a-thiolincosaminide, has lent itself to the other members of this family, whether produced as secondary metabolites of soil microorganisms or derived semisynthetically by chemical modification. 

The second word in the name of a microorganism is the species name and is not capitalized. There may be several species with the same genus name, for example, Bacillus subtilis, B. albus, and B. coagulans. Note that when the same genus name is repeated several times, it is abbreviated... 

Attempts to simplify the biological basis for disease suppression in agricultural soils have reduced this concept to two broad mechanisms namely that of i) a general suppression based upon the activity of the total microbial biomass that is not transferable between soils, and ii) a specific suppression that depends upon the activity of specific groups of microorganisms (Weller et al., 2002). 

Chemicals used to control microbes have various names. They are known as antimicrobials or microbiocides when they control a broad spectrum of microorganisms. Bactericides and fungicides, as their names imply, control bacteria and fungal organisms, and individual industries use their own specific terms. Thus, the wood industry uses preservatives to control rot military specifications often call for mildewproofing agents, and the pharmaceutical industry attacks microorganisms with antibiotics. ... 

A co-polymer of P(3-HB) and poly(hydroxyvalerate) P(3-HV) is also found in microorganisms and performs the same function. This polyester forms the basis for a good strong but flexible plastic for containers such as toiletries, and is produced by ICI under the name BIOPOL . Microorganisms must be able to degrade both P(3-HB) and BIOPOL since they themselves use them to store energy. 

Use italic type for genus, species, subspecies, and variety names of all animals, plants, and microorganisms, but not when these names are used as singular or plural common nouns or when they are adjectival. 

Microorganisms can be acquired from various sources and in many cases several strains or mutants will be available for each species of microorganism. In the more recent literature the precise identity (name, source and number) of the microoiganisms used are normally stated, and Table 1 lists the more common reference collections. More extensive listings are available. There may be considerable differences in the nature and yield of products from a given microbial oxidation if two different strains of the same species are used, and for this reason older work may be difficult to reproduce. 

Fermentation can be defined as the alteration or production of products with the help of microorganisms. Fermentation has been used to conserve and alter food and feed since ancient times. Actually, it was the method of choice to convert fresh agricultural products into durable food items for many thousand years. In everyday life, we also know the reverse process, namely the uncontrolled decay of food or organic matter in general. Under controlled conditions fermentation is a useful process. Yogurt, salami, sauerkraut, soy sauce, vinegar, and kefir are just a few examples of fermented food products that we still know of today. 

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