Table 3.
Phenotypic properties that separate strain Streptomyces NEAE-42 from related Streptomyces species. Data for reference species were taken mainly from Bergey’s Manual® of Systematic Bacteriology -volume five the actinobacteria [35]
| Characteristic | Streptomyces sp. strain NEAE-42 | Streptomyces cavourensis | Streptomyces flavolimosus | Streptomyces badius | Streptomyces flavogriseus | Streptomyces fimicarius | Streptomyces microflavus |
|---|---|---|---|---|---|---|---|
| Aerial mass color on ISP mdeium 2 | White to olive beige | Yellow or white | White or pale yellow | Yellow or intermediate between gray and yellow | Gray | Yellow or white | Gray or yellow color |
| Reverse side of colony on ISP medium 2 | Brown | Moderate to strong brown | No distinctive pigments | Strong yellow or orange-yellow | Orange or reddish brown | No distinctive pigments | |
| Production of diffusible pigment | Faint brown | Brown | Yellow to brown | Not formed | No pigment, or only a trace of yellow | Red | No pigment formed |
| Spore chain morphology | Rectiflexibles | Rectiflexibiles | Rectiflexibiles | Rectiflexibiles | Rectiflexibiles | Rectiflexibiles | Rectiflexibiles |
| Spore surface | Smooth with surface irregularities | Smooth, sometimes with minor surface irregularities | Smooth | Smooth | Smooth | Smooth | Smooth |
| Spore shape | Rectangular | Oval-shaped | |||||
| Sensitivity of diffusible pigment to pH | Yellow in acidic, brown in alkaline | changing to yellow in acidic | |||||
| Melanin production on | |||||||
| Peptone-yeast extract iron agar | + | + | – | – | – | – | – |
| Tyrosine agar | – | – | – | ± | – | – | – |
| Tryptone-yeast extract broth | – | + | – | ± | – | – | – |
| Maximum NaCl tolerance (%, w/v) | 7 | 7.5 | 5 | 2.5 | |||
| Degradation of | |||||||
| Lecithin | – | ||||||
| Casein | + | ||||||
| Starch | + | + | |||||
| Coagulation of milk | + | – | |||||
| Peptonization of milk | + | – | |||||
| Nitrate reduction | + | + | |||||
| Gelatin liquification | – | – | |||||
| Utilization of carbon sources (1 %,w/v) | |||||||
| D(-) fructose | + | + | + | + | + | + | + |
| D(+) xylose | + | + | – | + | + | + | + |
| D(+) galactose | + | – | |||||
| D(+) glucose | + | + | + | + | + | + | + |
| L-arabinose | + | + | + | + | + | + | ± |
| Ribose | + | ||||||
| D(+) mannose | + | + | – | + | + | + | |
| Sucrose | + | ± | – | ± | – | ± | ± |
| Maltose | + | ||||||
| Rhamnose | ± | ± | – | ± | + | + | + |
| Raffinose | ± | ± | ± | – | ± | ± | |
| Cellulose | + | – | – | + | + | ||
| Trehalose | – | ||||||
The optimal growth temperature was 30 oC and optimal pH was 7.0. Strain NEAE-42 has no antimicrobial activities against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumonia, Alternaria solani, Bipolaris oryzae, Rhizoctonia solani, Fusarium oxysporum, Aspergillus niger, and Candida albicans. α–amylase (starch hydrolysis), protease (degradation of casein), cellulase (growth on cellulose), uricase, chitosanase and asparaginase of strain NEAE-42 were produced while lecithinase, and gelatinase were not produced
Abbreviations: + Positive, – Negative, ± Doubtful, Blank cells no data available