Table 1 Differentiation characteristics of strain MUSC 136^T and type strains of phylogenetically closely related species of the genus Streptomyces.

Characteristic	1	2	3	4
Morphology (on ISP 2):
Color of aerial mycelium	Yellow white	Yellowish white	Yellowish white	Light yellow
Color of substrate mycelium	Pale yellow	Strong yellow	Yellowish gray	Brilliant greenish yellow
Growth at:
24 °C	(+)	(+)	(+)	(+)
40 °C	(+)	+	+	−
pH 6	(+)	(+)	(+)	+
4% NaCl	(+)	+	−	(+)
Catalase	+	+	+	+
Hemolytic	−	−	−	−
Hydrolysis of:
Casein (protease)	+	−	+	−
Tributyrin (lipase)	+	+	+	−
Starch (amylolytic)	+	+	+	+
Carboxymethylcellulose (cellulase)	−	+	+	+
Xylan (xylanase)	−	+	−	−
Carbon source utilization:
Sucrose	+	+	+	−
Stachyose	+	+	+	−
D-raffinose	+	+	−	−
α-D-lactose	−	+	+	+
D-melibiose	−	+	−	−
β-methyl-D-glucoside	−	−	+	−
D-salicin	−	−	+	−
N-acetyl-b-D-mannosamine	+	−	+	−
N-acetyl-neuraminic acid	+	−	+	+
D-fucose	+	+	+	−
L-fucose	+	+	+	−
L-rhamnose	−	−	+	−
D-sorbitol	−	+	+	−
Myo-inositol	−	+	+	−
D-glucose-6-PO₄	+	+	+	−
D-aspartic acid	+	+	+	−
D-serine	−	+	+	−
Chemical sensitivity assays:
Troleandomycin	+	+	+	−
Vancomycin	+	+	+	−
Fusidic acid	+	+	+	−
Rifamycin RV	+	+	+	−
Minocycline	+	+	+	−
Lincomycin	+	+	+	−
Niaproof 4	+	+	+	−

Strains: 1, Streptomyces malaysiense sp. nov. MUSC 136^T; 2, Streptomyces misionensis NBRC 13063^T; 3, Streptomyces phaeoluteichromatogenes DSM 41898^T; 4, Streptomyces rutgersensis NBRC 12819^T. All data were obtained concurrently in this study. +, Positive; −, negative; (+), weak.
All strains are positive for utilization of Dextrin, D-maltose, D-trehalose, D-cellobiose, Gentiobiose, D-turanose, N-acetyl-D-glucosamine, N-acetyl-D-galactosamine, α-D-glucose, D-mannose, D-fructose, D-galactose, Inosine, D-mannitol, D-arabitol, Glycerol, D-fructose-6-PO₄, Gelatin, Glycyl-L-proline, L-alanine, L-arginine, L-aspartic acid, L-glutamic acid, L-histidine, L-serine, Pectin, D-galacturonic acid, L-galactonic acid lactone, D-gluconic acid, D-glucuronic acid, Glucuronamide, Methyl pyruvate, L-lactic acid, L-malic acid, Bromo-succinic acid, Tween 40, γ-amino-butyric acid, α-hydroxy-butyric acid, β-hydroxy-D,L-butyric acid, α-keto-butyric acid, Acetoacetic acid, Propionic acid and Acetic acid. All strains are negative for assimilation of 3-methyl glucose.

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