Table 1 Morphological, Biochemical and Chemotaxonomic Characteristics of Streptomyces antibioticus M7
Characteristics Results | |
|---|---|
Cultural Characteristics | |
 Spore mass | Grey |
 Spore chain | Straight |
 Spore shape | Cylindrical |
 Sugar pattern | No sugar |
 Substratum mycelium | Yellow |
 Aerial mycelium | White |
 Diffusible pigment | Yellow |
 Diaminopimelic acid | LL-DAP |
Physiological characteristics | |
 Salt tolerance | 5.0% |
 Temperature tolerance | 20 °C to 45 °C |
 pH tolerance | 5–10 |
Production of Melanoid pigment | |
 Tyrosine agar medium | + |
 Peptone Yeast extract agar medium | + |
Biochemical characteristics | |
 Indole production | – |
 Methyl red | – |
 Vogues proskaur test | – |
 Citrate utilization | + |
 Casein hydrolysis | – |
 Catalase test | + |
 Urea hydrolysis | + |
 Esculin hydrolysis | + |
 Starch hydrolysis | + |
 Lipid hydrolysis | + |
 Gelatin hydrolysis | + |
 Hydrogen sulphide test | + |
 Oxidase test | + |
 Nitrate Reduction test | – |
Utilization of Sugar | |
 Maltose | + |
 D-Glucose | + |
 Sucrose | + |
 Lactose | + |
 Inositol | + |
 D-Xylose | + |
 D-Fructose | + |
 Raffinose | + |
 Arabinose | + |
 Starch | + |
 Glycerol | + |