Table 1 Physiological/Biochemical characteristics of Streptomyces purpurascens
Characteristics | S.purpurascens |
|---|---|
Temperature range of growth | 25-42°C |
Urea hydrolysis | - |
Starch hydrolysis | + |
Caesin hydrolysis | - |
Gelatin hydrolysis | + |
Nitrate reduction | - |
H2S production | - |
Citrate utilization | + |
Catalase | + |
Oxidase | - |
Arabinose | + |
Dextrose | + |
Galactose | + |
Fructose | + |
Inositol | + |
Raffinose | + |
Rhamnose | + |
Sorbitol | - |
Salicin | - |
Sucrose | + |
Xylose | - |
Mannitol | + |
Lactose | - |