Table 2.

Isolated strains are grouped according to their morphological characteristics and the presence of the molecular marker (100 bp) on the 23S rRNA gene.

Group	Number of Strains	Morphological characteristics			Molecular marker (bp)
		Macroscopic		Microscopic	23S rRNA
		Pigmentation	Appearance	Ziehl-Neelsen
1	29	Yellow	Creamy	−	250
2	10	White	Creamy	−	250
3	14	White	Dry	−	250
4	2	Salmon	Creamy	−	250
5	2	Salmon	Dry	−	250
6	2	White, dark	Creamy	−	250
7	2	White	Creamy	−	250
8	3	White, dark	Dry	−	250
9	4	White	Dry	−	250
10	10	White	Creamy, dry	−	250
11	10	White	Dry	+	350 and 250
12	7	Yellow	Creamy	+	350
13	13	White	Dry	−	250

−: absence of acid-fast bacilli; +: presence of acid-fast bacilli; Bp: base pairs.