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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 | + |
