TABLE 3.
Growth of and aerial mycelium formation and antibiotic production by Nonomuraea terrinata strains S114 and S58 under various culture conditions
| Cultivation temp (°C) | Mediuma | Growthb of:
|
Aerial mycelium formationb by:
|
Antibiotic productionc by:
|
|||
|---|---|---|---|---|---|---|---|
| S114 | S58 | S114 | S58 | S114 | S58 | ||
| 30 | GYM | +++ | +++ | +++ | +++ | + | ++++ |
| GYM (pH 5) | +++ | +++ | +++ | + | − | ++ | |
| GYM (pH 9.5) | +++ | +++ | +++ | +++ | ++ | +++ | |
| 1/2× GYM | +++ | +++ | +++ | +++ | + | +++ | |
| 2× GYM | +++ | +++ | +++ | +++ | + | + | |
| GYM-3% NaCl | ++ | +++ | − | +++ | |||
| GYM-7% NaCl | − | ++ | NA | + | |||
| GYM-1% yeast extract | +++ | +++ | ++ | +++ | |||
| GYM-3% yeast extract | ++ | +++ | − | +++ | |||
| GYM-1% malt extract | +++ | +++ | +++ | +++ | + | ++++ | |
| GYM-2% malt extract | +++ | +++ | +++ | +++ | − | ++++ | |
| LB | ++ | +++ | − | + | + | +++ | |
| 1/2× LB | ++ | ++ | − | ++ | |||
| SYM | +++ | +++ | +++ | +++ | + | +++ | |
| 1/2× SYM | +++ | +++ | +++ | +++ | + | ++++ | |
| 2× SYM | +++ | +++ | +++ | +++ | + | ++ | |
| 43 | GYM | +++ | +++ | − | +++ | + | ++++ |
| GYM (pH 5) | − | ++ | NA | +++ | |||
| GYM (pH 9.5) | − | +++ | NA | +++ | |||
| 1/2× GYM | + | + | − | ++ | |||
| 2× GYM | ++ | +++ | − | +++ | |||
| GYM-3% NaCl | − | +++ | NA | +++ | |||
| GYM-7% NaCl | − | + | NA | − | |||
| GYM-1% yeast extract | − | +++ | NA | +++ | |||
| GYM-3% yeast extract | − | +++ | NA | +++ | |||
| GYM-1% malt extract | + | +++ | − | +++ | |||
| GYM-2% malt extract | − | +++ | NA | +++ | |||
| LB | + | ++ | − | − | |||
| 1/2× LB | − | ++ | NA | ++ | |||
| SYM | +++ | +++ | − | +++ | + | ++ | |
| 1/2× SYM | +++ | +++ | − | +++ | + | ++ | |
| 2× SYM | +++ | +++ | − | +++ | − | ++ | |
| 20 | GYM | +++ | +++ | ++ | ++ | + | ++ |
| GYM (pH 5) | + | ++ | − | − | |||
| GYM (pH 9.5) | + | +++ | − | ++ | |||
| 1/2× GYM | ++ | ++ | ++ | + | + | +++ | |
| 2× GYM | +++ | +++ | ++ | ++ | + | ++ | |
| GYM-3% NaCl | − | +++ | NA | + | |||
| GYM-7% NaCl | − | ++ | NA | − | |||
| GYM-1% yeast extract | + | +++ | − | +++ | |||
| GYM-3% yeast extract | − | +++ | NA | +++ | |||
| GYM-1% malt extract | ++ | +++ | − | +++ | + | ++ | |
| GYM-2% malt extract | +++ | +++ | − | +++ | + | + | |
| LB | ++ | +++ | − | + | + | +++ | |
| 1/2× LB | ++ | ++ | − | + | |||
Cultivation was performed using agar plates for 15 days at 30, 43, or 20°C. Luria-Bertani (LB) medium contained 1% tryptone (Difco), 0.5% yeast extract (Difco), and 0.5% NaCl. SYM medium contained 1% soluble starch instead of the glucose in GYM medium.
−, no growth or no aerial mycelium formation; +, sparse; ++, moderate; +++, abundant; NA, not applicable due to lack of growth.
Agar plugs (diameter, 11 mm) were cut from the cultivation plate every 24 h and put onto the assay plate inoculated with Staphylococcus aureus 209P as a test organism, and the plate was then incubated for 16 h at 37°C. −, no inhibition zone; +, inhibition zone diameter of ≤15 mm; ++, diameter of 16 to 19 mm; +++, diameter of 20 to 23 mm; ++++, diameter of ≥24 mm.