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dc.contributor.authorJavier Lopez, Ruben
dc.contributor.authorMandolini, Edoardo
dc.contributor.authorDzhuraeva, Munavvara
dc.contributor.authorBobodzhanova, Khursheda
dc.contributor.authorBirkeland, Nils Kåre
dc.date.accessioned2023-02-09T13:46:02Z
dc.date.available2023-02-09T13:46:02Z
dc.date.created2023-01-24T15:15:17Z
dc.date.issued2022
dc.identifier.issn2076-2607
dc.identifier.urihttps://hdl.handle.net/11250/3049784
dc.description.abstractFervidobacterium pennivorans subsp. keratinolyticus subsp. nov. strain T was isolated from a terrestrial, high-altitude hot spring in Tajikistan. This strain is an obligate anaerobic rod and their cells occur singly, in pairs, or as short chains under the optimal growth conditions of a temperature of 65 °C and pH 6.5, with peptone, glucose, and galactose as the preferred substrates. The minimum generation time of this strain is 150 min. Strain T can efficiently degrade feather keratin at 65–75 °C; this unusual feature is also exhibited by a few other members of the Fervidobacterium genus. The total genome size of this bacterial strain is 2,002,515 base pairs, with a C + G content of 39.0%. The maximum digital DNA–DNA hybridization (dDDH) value of 76.9% was observed on comparing the genome of this strain with that of Fervidobacterium pennivorans type strain DSM9078. This study describes the physiological and genomic properties of strain T, with an emphasis on its keratinolytic power and differences from other members of the genus Fervidobacterium.en_US
dc.language.isoengen_US
dc.publisherMDPIen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.subjectAnaeroberen_US
dc.subjectAnaerobesen_US
dc.subjectBioteknologien_US
dc.subjectBiotechnologyen_US
dc.subjectEkstremofileren_US
dc.subjectExtremophilesen_US
dc.titleFervidobacterium pennivorans subsp. keratinolyticus subsp. nov., a Novel Feather-Degrading Anaerobic Thermophileen_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright 2022 The Author(s)en_US
dc.source.articlenumber22en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doihttps://doi.org/10.3390/microorganisms11010022
dc.identifier.cristin2114161
dc.source.journalMicroorganismsen_US
dc.relation.projectNorges forskningsråd: 328955en_US
dc.subject.nsiVDP::Generell mikrobiologi: 472en_US
dc.subject.nsiVDP::General microbiology: 472en_US
dc.subject.nsiVDP::Generell mikrobiologi: 472en_US
dc.subject.nsiVDP::General microbiology: 472en_US
dc.identifier.citationMicroorganisms. 2023, 11 (1), 22.en_US
dc.source.volume11en_US
dc.source.issue1en_US


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal