Table 1 Phenotypic features of strain FMUSA5-5T compared to its related type strains.
Characteristics | Strain FMUSA5-5T | N. candida JCM 15928T | N. aridisoli DSM 107062T | N. gerenzanensis DSM 100948T* |
|---|---|---|---|---|
Colour of substrate mycelium on ISP 2 | Dark reddish brown | Light yellow | Orange brown | Orange brown |
Spore surface ornamentation | Hairy | Smooth | Smooth | Rough |
Maximum NaCl tolerance (%w/v) | 1 | 3 | 4 | 3 |
Temperature range for growth (°C) | 20–45 | 20–45 | 25–45 | 20–45 |
The pH range for growth | 6–8 | 6–8 | 6–11 | 6–10 |
Milk peptonization | + | − | + | + |
Nitrate reduction | + | − | w | + |
Starch hydrolysis | − | + | − | + |
Urea hydrolysis | − | − | + | + |
Carbon utilization (1.0% w/v) | ||||
D-Arabinose | + | + | − | + |
D–Cellobiose | + | w | − | + |
Inulin | + | − | − | − |
myo-Inositol | − | + | − | − |
D-Mannose | + | − | + | + |
D-Melezitose | − | + | − | + |
D-Raffinose | + | + | − | + |
L-Rhamnose | + | + | + | + |
Sucrose | + | w | − | + |
Trehalose | + | w | w | NR |
D-xylose | + | − | + | + |
Nitrogen utilization (1.0% w/v) | ||||
L-Cysteine | − | + | + | + |
Glycine | − | + | − | − |
L–Histidine | + | w | + | − |
L-Phenylalanine | + | w | + | + |
L-Serine | + | + | + | + |
L-Valine | + | + | + | + |
Decomposition (1.0% w/v) of | ||||
Hypoxanthine | − | − | + | + |
L–Tyrosine | − | + | + | + |
Xanthine | − | − | − | − |
