Table 1.
Bacterial strains used in the food industry for mTg production and the corresponding enzyme yields (adapted from Kieliszek and Misiewicz, 2014; Liu et al., 2014; Salis et al., 2015).
| Strain | Yield |
|---|---|
| Actinomadura sp. T–2 | n/aa |
| Bacillus circulans BL32 | 0.28 U/ml |
| Bacillus subtilis | n/a |
| Corynebacterium ammoniagenes | n/a |
| Corynebacterium glutamicum | n/a |
| Enterobacter sp. C2361 | 0.77 U/ml |
| Providencia sp. C1112 | 0.92 U/ml |
| Streptoverticillium mobaraense | 0.9–3.4 U/ml |
| Streptomyces platensis M5218 | 0.66 U/ml |
| Streptomyces hygroscopicus | n/a |
| Streptomyces lividans | n/a |
| Streptomyces lividans JT46/pAE053 | 2.2 U/ml |
| Streptomyces lydicus | 1.3 U/ml |
| Streptomyces platensis | 1.4 U/ml |
| Streptomyces sioyaensis | 3.3 U/ml |
| Streptoverticillium griseocarneum | 1.46 U/ml |
| Streptoverticillium ladakanum NRRL–3191 | 0.28–1.55 U/ml |
| Streptoverticillium sp. s–8112 | 1.46 U/ml |
| Escherichia coli NP650C001 | 15,1 U/mg |
| Escherichia coli NP668C003 | 24 U/mg |
aData not available.