A collection of 93 Streptomyces reference strains were investigated using SDS-PAGE of whole-cell proteins. Computer-assisted numerical analysis revealed 24 clusters encompassing strains with very similar protein profiles. Five of them grouped several type strains with visually identical patterns. DNA-DNA hybridizations revealed homology values higher than 70% among these type strains. According to the current species concept, it is proposed that Streptomyces albosporeus subsp. albosporeus LMG 19403T is considered as a subjective synonym of Streptomyces aurantiacus LMG 19358T, that Streptomyces aminophilus LMG 19319T is considered as a subjective synonym of Streptomyces cacaoi subsp. cacaoi LMG 19320T, that Streptomyces niveus LMG 19395T and Streptomyces spheroides LMG 19392T are considered as subjective synonyms of Streptomyces caeruleus LMG 19399T, and that Streptomyces violatus LMG 19397T is considered as a subjective synonym of Streptomyces violaceus LMG 19360T.

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IntroductionResistant Starch (RS) is also called enzyme resistant starch, definited as the starch and starch degradation products which cannot be digested and absorbed in the healthy small intestine of human [1]. RS provides functional properties in controlling GI [2], lowering concentration of cholesterol and triglycerides [3,4], inhibiting fat accumulation [5], preventing colonic cancer [6], reducing gall stone formation [7], maintaining intestinal tract healthy [8,9] and enhancing the absorption of minerals [10]. RS a novel insulin receptor sensitizer is benefited to diabetes, which can enhance insulin function and regulate blood glucose [11]. Elevated RS in food is an important and effective approach for public health. RS is also an important material for industries. Buckwheat (Fagopyrum esculentum) belonging to plants of the genus Polygonaceae Buckwheat, is edible biologic medicine with relative high starch content, with various values of nutritional therapy health care [12].The mechanism of RS formation is largely unknown. There are several factors affect the RS formation. It's reported that RS content is positive related to AC [13,14]. Starch granule size and structure are related the RS content. Starch granule in potato is larger than that in cereals, the potato starch digested more slowly than that of cereals [15]. Starch Crystalline structure can be classified into A type, B type and C type, according X-ray scattering pattern. The digestibility of the starch with B types less than A type, C type in the middle [16]. The chain length of amylose and amylopectin is another major factor affect the RS formation. RS increase according Degree of Polymerization (DP) of amylose (from 10 DP to 610 DP) by hydrothermal treatment with retention [17]. The effect of the chain length amylopectin on RS formation is unclear in detail. It reported that amylopectin starch debranched by Pullulanase followed by heat-processing can increase RS content [18]. It's due to long unbranched chains of amylopectin involve into RS formation [19]. Other components in cell, such as protein, lipid, cellulose can also effect RS content [20,21]. Among them, Lipids is most important effect on RS formation. Lipids can decrease RS content significantly [19]. Food additives and food processing technologies are another factors can affect RS content [22,23]. We analyzed the effects of the preparing conditions to buckwheat RS content and got the optimal preparing conditions for buckwheat RS content. The results of this work will lay the foundation of theory and application for the further study of buckwheat RS. Materials and Methods Preparation of Buckwheat flourBuckwheat was purchased from Jilin City. Buckwheat was grinded into flour using flour mill, then filtered using 200 mesh sieve. Determination of RS contentRS content was measured according to AOAC method (2002.02) with a slight modification [24]. 100 ± 1 mg milled maize flour (only endosperm) were accurately weighed and placed directly into screwcap tubes (16 × 125 mm). 500 μL water was a...