Table 11.
Differential characteristic phenotype of Pseudomonas agronomica sp. nov. and closely related Pseudomonas spp.
| Feature | Units | 1 | 2 | 3 |
|---|---|---|---|---|
| Cell size | (m)μ | 1.40 ± 0.10 × 0.50 ± 0.15 | 1.0–1.5 × 0.5 | 1.0–1.2 × 2.5–3.3 |
| Isolation source | − | M. sativa | A. thaliana | Bean |
| Temperature range | °C | 5–40 | On | 4-37 |
| OGT | °C | 28 | On | On |
| pH range | − | 5.5–8.0 | On | 5.5–8.0 |
| OpH | − | 7 | On | On |
| Substrate | Kind of utilization | |||
| Pyoverdine | Synthesis | + | + | + |
| Gelatin | Hydrolysis | + | + | − |
| Arginine | Hydrolysis | − | − | On |
| Urea | Hydrolysis | − | − | − |
| Nitrate | Reduction | + | + | + |
| Phenylalanine | Oxidation | − | − | − |
| D-glucose | Oxidation | + | + | + |
| D-glucose | Fermentation | − | − | − |
| Lactose | Fermentation | − | − | − |
| D-galactose | Fermentation | − | − | − |
| L-arabinose | Assimilation | − | + | + |
| D-Mannitol | Assimilation | + | + | + |
| Citrate | Assimilation | + | + | + |
| Sorbitol | Assimilation | − | + | On |
| Adonitol | Assimilation | − | − | On |
| Maltose | Assimilation | + | − | − |
| Xylose | Assimilation | + | + | On |