Actinomycetes Diversity among rRNA Gene Clones and Cellular Isolates from Sambhar Salt Lake, India

Table 1

Cultural, biochemical, and chemotaxonomic characterization of cellular isolates.

Parameters	Actinomycetes strains used
	R3	R29	R13	R40	R18
	Cell morphology (oat meal agar)
Aerial mycelia colour	White	Grey	Yellow	White	Ash
Substrate mycelia colour	Yellow	Brown	Colorless	Yellow	Light brown
Soluble pigment	—	Brown	—	Yellow	—
	Growth pattern
Optimum temperature	25–28	25–37	25–28	30–37	30–45
Optimum pH	7.0–8.0	7.0–7.5	6.5–7.5	7.0–8.0	7.0–7.8
	Degradation pattern
Tween 80	+	+	+	+	−
Starch hydrolysis	+	+	−	+	+
Casein hydrolysis	+	+	+	+	+
Tyrosine degradation	+	+	+	+	−
Xanthine degradation	+	+	−	−	−
Xylan	−	+	+	+	+
Urea	−	−	−	+	−
	Carbon utilization pattern
L-arabinose	−	+	−	+	+
D-Fructose	+	+	−	+	+
D-Galactose	+	+	−	+	+
Glucose	+	+	+	+	+
Sucrose	+	+	−	+	+
Starch	+	+	+	+	+
D-Xylose	−	+	+	+	+
Rhamnose	−	+	+	−	−
Raffinose	−	+	+	−	−
Sodium acetate	+	+	+	−	+
Sodium citrate	+	−	−	−	−
Sodium tartrate	+	−	−	+	+
	Chemotaxonomy
Cell wall type	IV	I	II	III	IV
Diaminopimelic acid	Meso	LL	Meso	Meso	Meso
Whole cell sugar	Arabinose, Galactose	Not characterized	Arabinose, Xylose	Glucose, Mannose, Ribose	Arabinose, Galactose