Hamadaea

	Hamadaea ''Hamadaea'' is a genus of bacteria from the family ''Micromonosporaceae Micromonosporaceae is a family of bacteria of the class ''Actinomycetia''. They are gram-positive, spore-forming soil organisms that form a true mycelium. Genera Micromonosporaceae comprises the following genera: * ''Actinocatenispora'' Thawa ...''. ''Hamadaea'' is named after the Japanese microbiologist Masa Hamada. References {{Taxonbar, from=Q26219654 Micromonosporaceae Bacteria genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hamadaea Tsunoensis ''Hamadaea'' is a genus of bacteria from the family ''Micromonosporaceae''. ''Hamadaea'' is named after the Japanese microbiologist Masa Hamada. References {{Taxonbar, from=Q26219654 Micromonosporaceae Bacteria genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hamadaea Flava ''Hamadaea flava'' is a Gram-positive, aerobic and non-motile bacterium from the genus '' Hamadaea'' which has been isolated from soil from a tobacco farm from Yunnan, China China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and .... References Micromonosporaceae Bacteria described in 2016 {{Actinobacteria-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Micromonosporaceae Micromonosporaceae is a family of bacteria of the class ''Actinomycetia''. They are gram-positive, spore-forming soil organisms that form a true mycelium. Genera Micromonosporaceae comprises the following genera: * ''Actinocatenispora'' Thawai et al. 2006 * ''Actinoplanes'' Couch 1950 (Approved Lists 1980) * ''Actinorhabdospora'' Mingma et al. 2016 * '' Allocatelliglobosispora'' Lee and Lee 2011 * ''Allorhizocola'' Sun et al. 2019 * '' Asanoa'' Lee and Hah 2002 * '' Catellatospora'' Asano and Kawamoto 1986 * ''Catelliglobosispora'' Ara et al. 2008 * '' Catenuloplanes'' Yokota et al. 1993 * '' Couchioplanes'' Tamura et al. 1994 * ''Dactylosporangium'' Thiemann et al. 1967 (Approved Lists 1980) * ''Hamadaea'' Ara et al. 2008 * ''Krasilnikovia'' Ara and Kudo 2007 * ''Longispora'' Matsumoto et al. 2003 * ''Luedemannella'' Ara and Kudo 2007 * '' Mangrovihabitans'' Liu et al. 2017 * ''Micromonospora'' Ørskov 1923 (Approved Lists 1980) * "'' Natronosporangium''" Sorokin et al. 20 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	LPSN List of Prokaryotic names with Standing in Nomenclature (LPSN) is an online database that maintains information on the naming and taxonomy of prokaryotes, following the taxonomy requirements and rulings of the International Code of Nomenclature of Prokaryotes The International Code of Nomenclature of Prokaryotes (ICNP) formerly the International Code of Nomenclature of Bacteria (ICNB) or Bacteriological Code (BC) governs the scientific names for Bacteria and Archaea.P. H. A. Sneath, 2003. A short hist .... The database was curated from 1997 to June 2013 by Jean P. Euzéby. From July 2013 to January 2020, LPSN was curated by Aidan C. Parte. In February 2020, a new version of LPSN was published as a service of the Leibniz Institute DSMZ, thereby also integrating the Prokaryotic Nomenclature Up-to-date service. References External links List of Prokaryotic names with Standing in Nomenclature [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Masa Hamada ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', ''pupusas'', and many other Latin American dishes. It is dried and powdered into a flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa hari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]