Table 1.

Differentiation characteristics of strain MUSC 149^T and type strains of phylogenetically closely related species of the genus Streptomyces.

Characteristics	1	2	3	4
Morphology (on ISP 2)
Color of aerial mycelium	Pale yellow	Grayish yellow	Yellowish white	Light greenish yellow
Color of substrate mycelium	Grayish yellow	Grayish yellow	Pale orange yellow	Grayish yellow
Growth at
24°C	(+)	+	+	(+)
36°C	(+)	(+)	(+)	+
pH 5	(+)	(+)	(+)γ	(+)
pH 8	(+)	+	(+)γ	(+)
4% NaCl	(+)	+	(+)γ	(+)
Catalase	+	+	+	-
Hemolytic	-	-	-	-
Hydrolysis of
Casein (protease)	-	-	+	-
Tributyrin (lipase)	-	-	+	+
Starch (amylolytic)	-	+	+γ	+
Carboxymethylcellulose (cellulase)	+	+	-	+
Xylan (xylanase)	-	-	-	+
Carbon source utilization
D-trehalose	+	-	+	-
D-cellobiose	+	-	+	+
α-D-lactose	+	-	+	-
β-methyl-D-glucoside	+	-	-	+
N-acetyl-β-D-mannosamine	+	-	-	-
N-acetyl-D-galactosamine	+	-	-	-
N-acetyl-neuraminic acid	+	-	-	-
D-mannose	-	+	+	+
3-methyl glucose	-	+	-	-
Inosine	+	-	+	-
D-mannitol	+	-	+	+
D-serine	-	+	-	-
Glycyl-L-proline	-	+	+	+
L-alanine	+	-	+	+
L-arginine	-	+	+	+
L-pyroglutamic acid	-	+	+	+
D-gluconic acid	-	+	+	+
Mucic acid	+	-	+	-
Quinic acid	-	-	+	+
D-saccharic acid	-	+	+	-
D-lactic acid methyl ester	-	+	+	+
D-malic acid	+	-	+	+
Chemical sensitivity assays
Troleandomycin	+	+	-	-
Lithium chloride	+	+	-	-

Strains: 1, S. mangrovisoli sp. nov. MUSC 149^T; 2, S. rhizophilus NBRC 108885^T; 3, S. gramineus NBRC 107863^T; 4, S. graminisoli NBRC 108883^T. All data were obtained concurrently in this study. +, Positive; –, negative; (+), weak. All strains are positive for utilization of Dextrin, D-maltose, gentiobiose, D-melibiose, α-D-glucose, D-fructose, D-galactose, L-fucose, L-rhamnose, gelatine, L-serine, pectin, oxp-hydroxy-phenylacetic acid, methyl pyruvate, L-malic acid, bromo-succinic acid, tween 40, oxγ-amino-butyric acid, α- hydroxy-butyric acid, oxβ-hydroxy-D,L-butyric acid and oxα-keto-butyric acid. S. graminisoli NBRC 108883^T. ^γResults in accordance with that published for S. gramineus NBRC 107863^T by Lee et al. (2012b).