Polyphasic classification of Nonomuraea strains isolated from the Karakum Desert and description of Nonomuraea deserti sp. nov., Nonomuraea diastatica sp. nov., Nonomuraea longispora sp. nov. and Nonomuraea mesophila sp. nov. Author Saygin, Hayrettin Author Nouioui, Imen Author Ay, Hilal Author Guven, Kiymet Author Cetin, Demet Author Klenk, Hans-Peter Author Goodfellow, Michael Author Sahin, Nevzat text International Journal of Systematic and Evolutionary Microbiology 2020 2020-02-03 70 1 636 647 journal article 23049 10.1099/ijsem.0.003808 e70e39cf-ffb6-4178-989c-6a42a3c0c3bf 1466-5034 3745026
Table 3. Differential properties that distinguish between the isolates and between them and reference strains closely related type strains of Nonomuraea species. Strains:1, KC201 T; 2, KC401; 3, KC310 T; 4, KC712 T; 5, 6K102 T; 6, Nonomuraea candida DSM 45086 T; 7, Nonomuraea salmonea DSM 43678 T; 8, Nonomuraea antimicrobica JCM 16904 T; 9, Nonomuraea jiangxiensis JCM 18570 T; 10, Nonomuraea turkmeniaca DSM 43926 T. All data were obtained from this study unless indicated. NR, Not reported.
12345678910
*Data taken from Le Roes and Meyers [77]. †Data taken from Qin et al. [18]. ‡Data taken from Li et al. [29].
Isolation sourceDesertDesertDesertDesertDesertSoil*NRLeaf†Acidic soil‡NR
NaCl range (%, w/v)0–30–40–30–40–50–30–30–40–50–4
pH tolerance for growth6–96–96–86–86–86–96–96–105–106–11
Temperature range for growth (°C)20–3720–3728–3728–3720–3728–4528–3720–3728–3720–45
Degradation of (%, w/v):
Gelatin++++−++−++
Starch++−++++−−−
Tween 40−−−−++−+−+
Tween 80−−−−++−+−+
Xylan++++−−++++
Nitrogen source utilization (0.1 %, w/v):
α-Isoleucine−+−+++−−−+
L-Alanine−+−+++++−+
L-Histidine−+−−−+−−−+
Biochemical tests:
Arbutin hydrolysis++++−+++++
Aesculin hydrolysis+++++++−++
Nitrate reduction−++++++−++
Carbon source utilization (1 %, w/v):
Adonitol+−−−+++−−+
D-Arabinose−++−+++−−+
D-Fructose−−+−+++−++
D-Sorbitol−−−−−+−−−+
D-Galactose−−−−+−++++
D-Mannose++−−−−−−−−
Melezitose−−−−++−−−+
Melibiose++−−+−+−−+
Dextrin−+−−−+−+++
Inulin−−−−+−+−−+
L-Sorbose−−−−−++−−+
L-Arabinose−−−−−++−++
L-Rhamnose−−−−−++−−+
Lactose−−+−+++−−−
Maltose+−−−+++−++
Mannitol++++++−−+−
myo -inositol−−−−−++−−+
Succinic acid−−−+−+−−++
Sucrose−−−−+++−−+
Xylose−+−−+−+−−+