Differential Tolerance of Streptomycetes to Sodium Chloride as a Taxonomic Aid

Abstract

A survey was made of the NaCl tolerance of approximately 1,300 Streptomyces strains belonging to 313 species. The growth medium of the organisms was supplemented with a graded series of NaCl concentrations (4, 7, 10, and 13%). Only 1.8% of the species could not tolerate 4% NaCl; 26.9% could grow at a maximum of 4%; 49.7% could tolerate a maximum of 7%; 18.8% could grow at a maximum of 10%; and only 2.8% could tolerate 13% NaCl. In evaluating the relationships of NaCl tolerance to various taxonomic features, higher tolerance was statistically associated with the “yellow” and possibly the “white”-spored streptomycetes, whereas the “red”-spored series tended to have lesser tolerance. Higher tolerance was also indicated for spiny-spored species, as a group, than for smooth-spored forms. Likewise, nonproducers of melanin, collectively, were more NaCl tolerant than melanin-producing species. Uniformity of test responses between strains of species studied suggested the usefulness of NaCl tolerance as a taxonomic criterion.

Isolation, Characterization, and Efficacy of Actinobacteria Associated with Arbuscular Mycorrhizal Spores in Promoting Plant Growth of Chili (Capsicum flutescens L.)

“…The salinity tolerance of actinobacteria depended upon the species and strain of the actinobacteria, as well as the NaCl concentration. For example, Tresner et al [71] found that 1300 Streptomyces strains exhibited different degrees of salinity tolerance (at 4% up to 13% NaCl), which varied according to species and strain. Streptomyces sp.…”

“…PGPA39 [72] and S. rochei SM [70] were tolerant of NaCl concentrations at up to 6 and 20%, respectively. Generally, previous studies reported that the drought, salinity, and pH levels of soil are important factors for microbial grow and survival [70][71][72][73]. Therefore, tolerance to drought, salinity, and pH should be the criteria for selection for microbial utilization.…”

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“…The temperature range for growth was 30-45°C with optimum at 35°C. The strain exhibited salt tolerance up to 12 % with the optimum level at 7% NaCl; hence, the strain could be placed in the intermediate salt tolerance group 35 Table 5. The strain VLS-2 could also produce enzymes like L-asparaginase, glutaminase, amylase, caseinase and pectinase.…”

Exploring Two Streptomyces Species to Control Rhizoctonia solani in Tomato

“…In addition to siderophore production, other biochemical characteristics of the selected R7 and F8 actinobacterial isolates were determined in this study, namely protease [46], chitinase [47], amylase [48], volatile compounds production [49], osmotic pressure tolerance [50] and HCN production [51].…”