Table 2 Morphological, physiological and biochemical characteristics of Streptomyces sp. MR14
Characteristic | MR14 |
|---|---|
Spore mass | Cream |
Spore chain | Recti-flexibilis |
Spores shape | Cylindrical |
Substrate mycelium | Creamish yellow |
Aerial mycelium | Cream |
Diffusible pigment | – |
Sugar pattern | No characteristic sugar |
Diaminopimelic acid | ll-DAP |
Production of melanoid pigment on | |
Peptone yeast extract agar (ISP-7) medium | + (Brown) |
Biochemical characteristics | |
Amylase | + |
Protease | + |
Chitinase | – |
Cellulase | – |
Lipase | + |
Gelatinase | – |
Urease | + |
Pectinase | – |
H2S production | – |
Nitrate reduction | – |
Catalase | + |
Oxidase | + |
MR | – |
VP | + |
Citrate utilization | – |
Indole production | + |
Tolerance to NaCl | 5% |
Growth temperature | 30 °C (20 to 35 °C) |
Utilization of sugar | |
Maltose | + |
d-Glucose | + |
Sucrose | + |
Lactose | + |
Inositol | + |
d-Xylose | – |
d-Fructose | – |
Starch | ++ |
Glycerol | ++ |
Arabinose | – |
Rhamnose | + |
Raffinose | + |