Identification and statistical optimization of fermentation conditions for a newly isolated extracellular cholesterol oxidase-producing Streptomyces cavourensis strain NEAE-42

El-Naggar, Noura El-Ahmady; El-Shweihy, Nancy M.; El-Ewasy, Sara M.

doi:10.1186/s12866-016-0830-4

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]

From: Identification and statistical optimization of fermentation conditions for a newly isolated extracellular cholesterol oxidase-producing Streptomyces cavourensis strain NEAE-42

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

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ISSN: 1471-2180

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