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THK ACTINOMYCKTKS, Vol. II 



Figure 26. Spiral formation by Streptomyces 240 (Reproduced from: Naganishi, H. and Nomi, R. 

 J. Fermentation Technol. 32: 492, 1954 i. 



2. Olive-buff (buff to tan to olive-buff). 



3. Yellow. 



4. Blue (blue to blue-green to green). 



5. Red (pink to red to lavender to Laven- 

 der-gray) . 



6. Gray (light gray to mouse-gray to 

 brown-gray to gray-brown). 



An additional "unknown" series was set 

 up to include strains for which no color data 

 were available. 



7. ETTLIXGER, CORBAZ, AND HUTTER SYSTEM 



(1958) 



Ettlinger et al. considered four major 

 characters of Streptomyces that were stable 

 and reliable enough to justify their system of 

 classification. These characters were: (a) 

 morphology of the spores, (b) color of aerial 

 mycelium, (c) morphology of aerial myce- 

 lium, and (d) formation of melanoid pig- 

 ment. 



These investigators suggest ed combination 

 of sections 4 and (i, and sections 5 and 7 of 

 the Pridham et al. (1958) system, since they 

 had never observed nonbranching verticils. 

 They recognized a total of 15 morphological 

 types distributed among the five sections. 



They also recognized the following color 

 groups for the aerial mycelium: (1) niveus 

 (snow-white), (2) griseus (yellowish- to 

 greenish-gray), (3) azureus (sky-blue), (4) 

 cinnamoneus (light carmine to brownish), 

 (5) cinereus (ash-gray), ((>) prasinus (leek- 

 green). 



They observed certain constant relation- 

 ships among some of the four basic prop- 

 erties. The griseus and cinnamoneus color 

 groups were found to occur only in strains 

 with smooth spores. The azureus and pra- 

 sinus color groups occurred only in strains 

 with spiny or hairy spores. The latter always 

 were found associated with the occurrence 

 of spirals. 



Other properties, such as soluble pigment 

 on synthetic media, antibiotic activity, and 

 pigmentation of substrate mycelium, were 

 found to be variable. Gelatin liquefaction, 

 milk coagulation, starch hydrolysis, and 

 other physiological properties were not con- 

 sidered of great value from a systematic 

 point of view, since no true negative gelatin 

 liquefaction or negative starch hydrolysis 

 was ever detected. 



On the basis of the above properties, the 



