Fig. 1.
Fig. 2.
Fig. 3.
Fig. 4.
Growth of bacteria of the HN31(22) strain in marine agar at different temperatures (4, 30, 37, 40, 55°C)_
| Temperature (°C) | Growth (CFU/ml) |
|---|---|
| 4 | 0 |
| 30 | 4.2 × 103 |
| 37 | 34 × 104 |
| 40 | 18 × 104 |
| 55 | 0 |
Comparison of phenotypic characteristics of bacteria of the HN31(22) strain with the other species of Nesterenkonia (1_ N_ flava, 2_ N_ lacusekhoensis, 3_ N_ suensis, 4_ N_ xinjiangensis, 5_ N_ halotolerans, 6_ N_ aethiopica, 7_ N_ sandarakina, 8_ N_ lutea, 9_ N_ jeotgali, 10_ N_ halophila (Collins et al_ 2002; Li et al_ 2004, 2005, 2008; Delgado et al_ 2006; Yoon et al_ 2006; Luo et al_ 2008; Govender et al_ 2013)_
| Characteristic | HN31(22) | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Morphology | Short roads | Short roads | Short roads | Short roads | Short roads | Cocci | Short roads | Cocci | Cocci | Cocci | Cocci |
| Tincion | HN31(22) | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + | Gram + |
| Colony pigmentation | Yellow | Yellow | Yellow | Yellow | Yellow | Orange/Yellow | Yellow | Orange/Yellow | Yellow | Yellow | White ivory |
| Temperature (°C) | 30–40 | 40–42 | 8.5–42 | 35–37 | 20–40 | 4–40 | 25–40 | 4–36 | 4–36 | 4–36 | NR |
| pH | 5–11 | 8–12 | 7.5–9.5 | 7–11 | 7–12 | 7–9 | 7–11 | 5–12 | 6.5–10 | 6–8.5 | 6–10.5 |
| NaCl (%) | 0–20 | 0–10 | 0–15 | 0–18 | 0–25 | 0–25 | 3–12 | 1–15 | 0–20 | 0–16 | 0.5–30 |
| Catalase | + | + | NR | + | NR | NR | + | NR | NR | NR | NR |
| Oxidase | – | – | – | – | – | – | + | – | – | – | – |
| Urease | – | NR | NR | NR | + | + | – | – | – | – | NR |
| Nitrate reduction | – | – | – | + | – | – | NR | – | + | – | + |
| Citrate test | + | – | W | – | NR | NR | – | NR | NR | NR | NR |
| Voges-Proskauer | – | – | – | – | NR | NR | – | – | – | + | NR |
| Acid produced from: | |||||||||||
| Galactose | – | – | – | – | – | – | – | + | + | + | NR |
| Trehalose | + | – | + | – | – | – | – | W | + | W | – |
| Mannitol | + | – | – | – | – | – | – | + | + | + | NR |
| Sucrose | + | NR | NR | – | – | – | – | NR | NR | NR | – |
| Fructose | + | NR | NR | + | – | – | + | NR | NR | NR | NR |
| Utilization of: | |||||||||||
| Glucose | + | + | NR | + | + | + | + | + | W | + | + |
| Trehalose | + | – | + | – | – | – | – | + | – | + | NR |
| Fructose | – | + | + | + | + | + | + | + | + | + | + |
| Mannose | + | + | + | + | + | + | – | + | + | W | + |
| Sucrose | + | + | NR | + | + | + | W | + | + | + | NR |
| Maltose | + | + | NR | – | + | + | NR | + | + | + | NR |
| Hydrolysis of: | |||||||||||
| Starch | + | + | – | + | – | – | + | – | + | – | – |
| Gelatin | + | + | – | NR | + | + | + | + | – | – | NR |
| Tween 80 | + | + | – | + | NR | NR | NR | – | – | – | – |
| Casein | + | NR | NR | – | + | – | + | – | + | NR | – |