volume3-tables.csv

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TABLE 1. Phenotypic characteristics of genera belonging to the family Bacillaceae a
	1. Bacillus	2. Alkalibacllus	3. Amphibacillus	4. Anoxybacillus	5. Cerasibacillus	6. Filobacillus	7. Geobacillus	8. Gracilibacillus	9. Halobacillus	10. Halolactibacillus	11. Lentibacillus	12. Marinococcus	13. Oceanobacillus	14. Paraliobacillus	15. Pontibacillus	16. Saccharococcus	17. Tenuibacillus	18. Thalassobacillus	19. Virgibacillus   
Number of species in genus	141	4	3	10	1	1	17	4	4	2	4	3	3	1	2	1	1	1	9
Gram reaction	+/v/−	+	+	+	+	−	+/−	+	+	+	v	+	+	+	+	+	+	+	+
Predominant cell shape:
  Rods	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Cocci	+	+	+
Mean cell width:
  <0.5 mm	+	+	+	+	+	+
  0.5–1.0 mm	+	+	+	+	+	+	+	+	+	+	+	+	+
  1.0 or >1.0 mm	+	+	+	+	+	+	+	+
Motility	+/−	+	+	+/−	+/−	+	+/−	+/−	+	+	+	+	−	+	+	+
Spore formation	+/−	+	+	+	+	+	+	+	+	−	+	−	+	+	+	−	+	+	+
Spore shape:
  Ellipsoidal	+	+	+	+	+	+	+	+	+	+	+
  Cylindrical	+	+	+
  Spherical	+	+	+	+	+	+	+	+	+	+	+	+
Oxygen requirements:
  Aerobes	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Facultative anaerobes	+	−	+	+	−	+	+	−	+	−	−	+	+	−	−	−	+
  Strict anaerobes	+
Growth in media with added NaCl:
  0%	+	−	+	+	−	+	v	−	+	−	v	+	+	−	+	−	−	v
  5%	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  10%	+	+	−	−	+	+	+	+	+	+	+	+	+	+	+	+	+
  20%	+	+	+	+	+	+	+	+	+	+	−	+	+	+
Growth at:
  10 °C	+	+	+	+	+	+	+
  20 °C	+	+	+	+	+	+	+	+	+	+	+	+
  30 °C	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  40 °C	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  50 °C	+	+	+	+	+	+	+	+	+
  60 °C	+	−	+	+	+	+
Growth at pH:
  5	+	−	+	+	+
  6	+	−	+	+	+	+	+	+	+	+	+	+	+	+
  7	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  8	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  9	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  10	+	+	+	+	+	+	+	+	+	+
Catalase	+/−	+	−	+/−	+	+	+/−	+	+	−	+	+	+	+	+	+	+	+	+
Oxidase	+/−	−	−	+/−	−	v	+	−	v	−	v	+/−	+	+	−	+
footnote a: Symbols: +, at least one species within the genus gives a positive reaction; +/−, some species are positive, some are negative; v, varies within the genus; −, negative; w, weak.





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TABLE 2. Murein cross-linkage types found in Bacillus species and in former Bacillus species that have been transferred to other genera
                                                                Murein cross-linkagea	Reference
Bacillus
  B. subtilis	meso-DAP direct	Schleifer and Kandler (1972)
  B. anthracis	(meso-DAP direct)	Schleifer and Kandler (1972)
  B. aquimaris	meso-DAPb	Yoon et al. (2003a)
  B. barbaricus	DAPb	Taubel et al. (2003)
  B. badius	meso-DAP direct	Schleifer and Kandler (1972)
  B. cereus	meso-DAP direct	Schleifer and Kandler (1972)
  B. coagulans	meso-DAP direct	Schleifer and Kandler (1972)
  B. fastidiosus	meso-DAP direct	Claus and Berkeley (1986)
  B. firmus	(meso-DAP direct)	Schleifer and Kandler (1972)
  B. funiculus	DAPb	Ajithkumar et al. (2002)
  B. halophilus	meso-DAP direct	Ventosa et al. (1989)
  B. hwajinpoensis	meso-DAPb	Yoon et al. (2004b)
  B. horti	meso-DAPb	Yumoto et al. (1998)
  B. indicusc	l-Orn-d-Asp	Suresh et al. (2004)
  B. jeotgali	meso-DAP direct	Yoon et al. (2001a)
  B. lentus	(meso-DAP direct)	Schleifer and Kandler (1972)
  B. licheniformis	meso-DAP direct	Schleifer and Kandler (1972)
  B. marisflavi	meso-DAPb	Yoon et al. (2003a)
  B. megaterium	(meso-DAP direct)	Schleifer and Kandler (1972)
  B. methanolicus	meso-DAP direct	Arfman et al. (1992)
  B. mycoides	meso-DAP direct	Claus and Berkeley (1986)
  B. oleronius	meso-DAP direct	Kuhnigk et al. (1995)
  B. pumilus	meso-DAP direct	Schleifer and Kandler (1972)
  B. schlegelii	meso-DAP direct	Krüger and Meyer (1984)
  B. smithii	DAPb	Nakamura et al. (1988)
  B. thermocloacae	meso-DAP direct	Demharter and Hensel (1989b)
  B. thuringiensis	meso-DAP direct	Schleifer and Kandler (1972)
  B. vietnamensis	meso-DAPb	Noguchi et al. (2004)
Alkaliphilic and alkalitolerant Bacillus species
  B. cohnii	l-Orn-d-Asp	Spanka and Fritze (1993)
  B. halmapalus	No DAP	Nielsen et al. (1994)
Alkaliphilic species in 6th 16S rRNA group
of Nielsen et al. (1994)
  B. horikoshii	No DAP	Nielsen et al. (1994)
Spherical-spored Bacillus species
  B. fusiformisd	l-Lys-d-Asp	Ahmed et al. (2007c)
  B. insolitus	Orn-d-Glu	Stackebrandt et al. (1987)
  B. neidei	l-Lys-d-Glu	Nakamura et al. (2002)
  B. psychrodurans	Orn-d-Glu	Abd El-Rahman et al. (2002)
  B. psychrotolerans	Orn-d-Glu	Abd El-Rahman et al. (2002)
  B. pycnus	l-Lys-d-Glu	Nakamura et al. (2002)
  B. silvestris	l-Lys-d-Glu	Rheims et al. (1999)
  B. sphaericusd	l-Lys-d-Asp	Schleifer and Kandler (1972)
Alkalibacillus
  A. haloalkaliphilus	meso-DAP direct	Fritze (1996b)
Brevibacillus
  Br. Brevis	meso-DAP direct	Schleifer and Kandler (1972)
  Br. laterosporus	meso-DAP direct	Schleifer and Kandler (1972)
Geobacillus
  G. stearothermophilus	(meso-DAP direct)	Schleifer and Kandler (1972)
  G. thermoleovorans	DAPb	Zarilla and Perry (1987)
  G. pallidus	meso-DAP direct	Scholz et al. (1987)
Gracilibacillus
  Gr. dipsosauri	meso-DAP direct	Lawson et al. (1996)
Marinibacillus
  M. marinus	l-Lys-direct	Yoon et al. (2001b)
Paenibacillus
  P. polymyxa	(meso-DAP direct)	Schleifer and Kandler (1972)
  P. alvei	meso-DAP direct	Schleifer and Kandler (1972)
  P. amylolyticuse	(meso-DAP direct)	Schleifer and Kandler (1972)
  P. lentimorbus	meso-DAP direct	Schleifer and Kandler (1972)
  P. macerans	meso-DAP direct	Schleifer and Kandler (1972)
Sporolactobacillus
  S. laevolacticus	meso-DAP direct	Andersch et al. (1994)
Sporosarcina
  S. ureae	l-Lys-Gly-d-Glu	Stackebrandt et al. (1987)
  S. globisporus	l-Lys-d-Glu	Stackebrandt et al. (1987)
  S. psychrophilus	l-Lys-d-Glu	Stackebrandt et al. (1987)
  S. pasteurii	l-Lys-d-Asp	Ranftl and Kandler (1973)
Ureibacillus
  U. thermosphaericus	l-Lys-d-Asp	Andersson et al. (1995)
Virgibacillus
  V. pantothenticus	meso-DAP direct	Schleifer and Kandler (1972)
  V. halodenitrificans	meso-DAP direct	Denariaz et al. (1989)
  V. marismortui	meso-DAPb	Arahal et al. (1999)
  V. salexigens	meso-DAPb	Garabito et al. (1997)
footnote a: Data in parentheses were not obtained from the type strain of the species.
footnote b: Configuration not determined.
footnote c: This neutrophilic species is closely related to the alkaliphilic species Bacillus cohnii and Bacillus halmapalus.
footnote d: Ahmed et al. (2007c) proposed the transfer of these species to the new genus Lysinibacillus.
footnote e: The strain analyzed by Schleifer and Kandler (1972) as Bacillus circulans (ATCC 9966) has been reallocated to Paenibacillus amylolyticus.





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TABLE 3. Differential characteristics of the species of the genus Bacillusa,b
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variation within strains; w, weak reaction; −/w, negative or weak reaction; d/w, different strains give different reactions and reactions are weak when positive; ng, no growth in the test medium; no entry indicates that no data are available.
footnote b: Compiled from Larkin and Stokes (1967); Nakayama and Yanoshi (1967); Gordon et al. (1973), Pichinoty et al. (1976, 1983, 1984); Aragno (1978); Schenk and Aragno (1979); Pichinoty (1983); Bonjour and Aragno (1984); Logan and Berke- ley (1984), Claus and Berkeley (1986), Priest et al. (1987, 1988); Nakamura et al. (1988, 1999, 2002); Demharter and Hensel (1989b); Denariaz et al. (1989); Nakamura (1989, 1998); Ventosa et al. (1989); Tomimura et al. (1990); Nagel and Andreesen (1991); Arfman et al. (1992); Spanka and Fritze (1993); Andersch et al. (1994); Roberts et al. (1994, 1996); Agnew et al. (1995); Boone et al. (1995); Combet-Blanc et al. (1995); Nielsen et al. (1995a); Fritze (1996a); Fujita et al. (1996); Kuhnigk et al. (1995); Kuroshima et al. (1996); Pettersson et al. (2000, 1996); Shelobolina et al. (1997); Lechner et al. (1998); Switzer Blum et al. (1998); Yumoto et al. (2004c, 2003, 1998); Rheims et al. (1999); Logan et al. (2002a, b, 2000, 2004b); Palmisano et al. (2001); Yoon et al. (2001a, 2003a); Abd El-Rahman et al. (2002); Ajithkumar et al. (2002); Kanso et al. (2002); Li et al. (2002); Reva et al. (2002); Venkateswaran et al. (2003); Gugliandolo et al. (2003a); Heyrman et al. (2003a, 2005a, 2004); Taubel et al. (2003); De Clerck et al. (2004b, 2004c); Heyndrickx et al. (2004); La Duc et al. (2004); Ivanova et al. (2004a); Noguchi et al. (2004); Santini et al. (2004); Scheldeman et al. (2004); Suresh et al. (2004).
footnote c: See Table 5 for a comparison of the subspecies of Bacillus subtilis and the closely related species Bacillus subtilis, Bacillus atrophaeus, Bacillus mojavensis and Bacillus vallismortis, and the species Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus, and Bacillus sonorensis.
footnote d: See Table 6 for a comparison of alkaliphilic species: Bacillus agaradhaerens, Bacillus alcalophilus, Bacillus algicola, Bacillus arseniciselenatis, Bacillus clarkii, Bacillus cohnii, Bacillus halodurans, Bacillus horti, Bacillus krulwichiae, Bacillus okuhidensis, Bacillus pseudoalcaliphilus, Bacillus pseudofirmus, Bacillus selenitireducens, Bacillus thermocloacae, Bacillus vedderi.
footnote e: See Table 7 for comparison of the closely related species Bacillus anthracis, Bacillus cereus, Bacillus mycoides, Bacillus pseudomy- coides, Bacillus thuringiensis, and Bacillus weihenstephanensis.
footnote f: See Table 8 for comparison of the thermophilic species (optimum growth at 50 °C or above): Bacillus aeolius, Bacillus fumarioli, Bacillus infernus, Bacillus methanolicus, Bacillus schlegelii, Bacillus thermoamylovorans, Bacillus thermocloacae, and Bacillus tusciae.
footnote g: See Table 9 for comparison of the neutrophilic, non-thermophilic species that form spherical spores: Bacillus fusiformis, Bacillus insolitus, Bacillus neidei, Bacillus psychrodurans, Bacillus psychrotolerans, Bacillus pycnus, and Bacillus sphaericus.
footnote h: Pigmentation: Bacillus subtilis may form pigments, varying from cream through yellow, orange, pink and red, to brown or black, on potato or agar media containing glucose, and strains forming brown or black pigment were often formerly called "Bacillus subtilis var. aterrimus"; Bacillus algicola produces semitransparent, creamy, slightly yellowish colonies; Bacil- lus aquimaris colonies are pale orange-yellow; Bacillus arseniciselenatis and Bacillus selenitireducens will produce red colonies, owing to elemental selenium precipitation, on selenium oxide media; Bacillus atrophaeus forms a dark brownish-black soluble pigment in 2–6 d on media containing tyrosine or other organic nitrogen source; Bacillus carboniphilus produces grayish yellow pigment on nutrient agar and brownish red pigment on trypto-soya agar; some strains of Bacillus cereus may produce a yellowish-green fluorescent pigment on various media, some strains may produce a pinkish brown diffusible pigment on nutrient agar, and on starch-containing media containing sufficient iron some strains produce the red pigment pulcher- rimin; Bacillus clarkii colonies may be cream-white to pale yellow in color, and one of the three strains described produces dark yellow colonies with age; Bacillus endophyticus colonies may be white or pink-red, even on the same plate, and media containing ampicillin and lysozyme commonly yield red colonies; colonies of Bacillus fastidiosus on uric acid medium may become yellowish; Bacillus firmus colonies are creamy-yellow to pale orangey-brown after 3 d on TSA at 30 °C; Bacillus gibsonii colonies are yellow; Bacillus indicus colonies are yellowish-orange; Bacillus hwaijinpoensis colonies are light yellow; Bacillus jeot- gali colonies are cream-yellow to light orange-yellow; many strains of Bacillus licheniformis can produce red pigment (assumed to be pulcherrimin) on carbohydrate media containing sufficient iron, and colonies on glycerol/glutamate medium are reddish-brown; Bacillus marisflavi colonies are pale yellow; Bacillus megaterium colonies may become yellow and then brown or black on long incubation; Bacillus pseudofirmus colonies are yellow; Bacillus sonorensis colonies are yellowish-cream on routine media, and bright yellow on pH 5.6 agar; Bacillus subterraneus colonies are dark yellow to orange on tryptic soy agar.
footnote i: Citrate test results may vary according to the test method used; Gordon et al. (1973) found citrate utilization to be a variable property among 23 strains of Bacillus anthracis, while Logan and Berkeley (1984) and Logan et al. (1985) obtained negative results for 37 strains using the API 20E test method. For Bacillus badius, Gordon et al. (1973) obtained negative results with two strains, while Logan and Berkeley (1984) obtained positive results for two strains using the API 20E test method.
footnote j: Strains of Bacillus cereus of serovars 1, 3, 5, and 8, which are particularly associated with outbreaks of emetic-type food poison- ing, do not produce acid from salicin and starch, whereas strains of Bacillus cereus of other serotypes are usually positive for these reactions. See Table 7.
footnote k: For Bacillus fumarioli, acid production from carbohydrates is tested at pH 6 – see Logan et al. (2000) and Testing for special characters.
footnote l: Gordon et al. (1973) found the Voges–Proskauer reaction to be negative for 60 strains of Bacillus megaterium, while Logan and Berkeley (1984) obtained positive results for all but one of 33 strains using the API 20E test method.
footnote m: Acid production from carbohydrates by Bacillus naganoensis is slow, and shows only after extended (>14 d) incubation.
footnote n: The published description of Bacillus pseudomycoides (Nakamura, 1998) records that 7% salt is tolerated, but the differentia- tion table in that publication indicates the opposite result.
footnote o: Spores of Bacillus psychrodurans and Bacillus psychrotolerans are rarely formed; on casein-peptone soymeal-peptone agar spores are predominantly spherical, but on marine agar they are predominantly ellipsoidal.
footnote p: Mosquitocidal strains of Bacillus sphaericus produce parasporal toxin crystals which are smaller than those produced by Bacil- lus thuringiensis, but which are nonetheless visible by phase-contrast microscopy.
footnote q: Growth occurs within the range pH 7.2–9.5 in media adjusted with NaOH and HCl, but not in media where the pH is adjusted using buffered systems as described by Nielsen et al. (1995a).
footnote r: Negative when incubated at 30 °C, but may become positive slowly when incubated at 40 °C.
footnote s: Growth is poor in the absence of NaCl.





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TABLE 4. Additional data for differentiation of Bacillus speciesa,b
footnote a: Symbols: +, >85% positive; d, variable (16–84% positive); −, 0–15% positive; w, weak reaction; d/w, variable and weak when positive; no entry indicates that no data are available.
footnote b: Compiled from Larkin and Stokes (1967); Nakayama and Yanoshi (1967); Gordon et al. (1973), Pichinoty et al. (1984, 1976, 1983); Aragno (1978); Schenk and Aragno (1979); Pichinoty (1983); Bonjour and Aragno (1984); Logan and Berkeley (1984); Claus and Berkeley (1986); Priest et al. (1987, 1988); Nakamura et al. (1988, 1999, 2002) Demharter and Hensel (1989b)<qu ref=81>; Denariaz et al. (1989); Nakamura (1989, 1998); Ventosa et al. (1989); Tomimura et al. (1990); Nagel and Andreesen (1991); Arfman et al. (1992); Spanka and Fritze (1993); Andersch et al. (1994); Roberts et al. (1994, 1996); Agnew et al. (1995); Boone et al. (1995); Combet-Blanc et al. (1995); Nielsen et al. (1995a); Fritze (1996a); Fujita et al. (1996); Kuhnigk et al. (1995); Kuroshima et al. (1996); Pettersson et al. (2000, 1996); Shelobolina et al. (1997); Lechner et al. (1998); Switzer Blum et al. (1998); Yumoto et al. (1998, 2003, 2004c); Rheims et al. (1999); Logan et al. (2002a, b, 2000, 2004b); Palmisano et al. (2001); Yoon et al. (2001a); Abd El-Rahman et al. (2002); Ajithkumar et al. (2002); Kanso et al. (2002); Li et al. (2002); Reva et al. (2002); Venkateswaran et al. (2003); Gugliandolo et al. (2003a); Heyrman et al. (2003a, 2005a, 2004); Taubel et al. (2003); Yoon et al. (2003a); De Clerck et al. (2004b, 2004c); Heyndrickx et al. (2004); La Duc et al. (2004); Ivanova et al. (2004a); Noguchi et al. (2004); Santini et al. (2004); Scheldeman et al. (2004); Suresh et al. (2004).
footnote c: Reactions differ between strains of the emetic biotype of Bacillus cereus for these substrates.
footnote d: Results obtained when inocula are supplemented with 7% NaCl.
footnote e: Results obtained when grown at pH 10.
footnote f: Assimilation data for Bacillus simplex are for the type strain only.





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TABLE 5. Differentiation of Bacillus subtilis from closely related Bacillus speciesa,b
	1. B. subtilis subspp.	subtilis and spizizeniic	6. B. amyloliquefaciens	11. B. atrophaeus	51. B. licheniformis	57. B. mojavensis	73. B. pumilus	83. B. sonorensis	91. B. vallismortis   
Characteristic
Pigmented colonies
   Yellow-pink-red	−d	−	−	−	−	−	we	−
   Dark brown/black	−d	−	+f	−	−	−	−	−
Anaerobic growth	−	−	−	+	−	−	+	−
Acid from:
   Glycogen	+	+	nd	+	nd	−	nd	nd
   Methyl α-d-mannoside	−	−	nd	−	nd	+	nd	nd
   Starch	+	+	nd	+	nd	−	nd	nd
Hydrolysis of starch	+	+	+	+	+	−	+	+
Utilization of propionate	−	−	−	+	−	−	+	−
Nitrate reduction	+	+	+	+	+	−	+	+
Growth in NaCl:
   5%	+	+	+	+	+	+	−	+
   7%	+	nd	+	+	+	+	−	+
   10%	nd	d	nd	nd	+	+	−	+
Growth at:
   5 °C	−	−	d	−	d	d	−	d
   10 °C	d	−	+	−	+	d	−	+
   50 °C	d	+	+	+	+	d	+	+
   55 °C	−	−	d	d	d	−	+	−
   65 °C	−	−	−	−	−	−	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% posi- tive; w, weak reaction; nd, no data are available.
footnote b: Compiled from Claus and Berkeley (1986), Priest et al. (1987), Nakamura (1989), Roberts et al. (1994, 1996), Nakamura et al. (1999), and Palmisano et al. (2001).
footnote c: The subspecies of Bacillus subtilis are not distinguishable by routine phenotypic tests.
footnote e: Colonies are yellowish-cream on routine media, and bright yellow on pH 5.6 agar.
footnote f: This species accommodates strains forming brownish-black pigment on tyrosine (and so often evident on the crude media available to earlier workers), and often formerly called "Bacillus subtilis var. niger".





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TABLE 6. Differentiation of alkaliphilic Bacillus speciesa,b
	3. B. agaradhaerens	4. B. alcalophilus	5. B. algicola	9. B. arseniciselenatis	20. B. clarkii	23. B. cohnii	40. B. halodurans	43. B. horti	49. B. krulwichiae	65. B. okuhidensis	67. B. pseudalcalophilus	68. B. pseudofirmus	76. B. selenitireducens	88. B. thermocloacae	92. B. vedderi   
Characteristic
Colonies pigmented	−	−	+c	−c	+c	−	−	−	−	−	−	+c	−c	−	−
Motility	nd	nd	+	−	nd	+	nd	+	+	+	nd	nd	−	−	+
Spores:
  Ellipsoidal	+	+	+	nd	+	+	−	+	+	+	+	+	nd	+	v
  Spherical	−	−	−	nd	−	−	+	−	−	−	−	−	nd	−	v
  Borne terminally	−	−	+	nd	−	+	+	−	−	−	−	−	nd	+	+
  Swollen sporangia	+	−	−	nd	d	+	+	+	−	v	+	−	nd	+	+
Catalase	nd	+	w	+	nd	+	nd	+	+	+	nd	nd	+	+	+
Anaerobic growth	nd	−	−	+d	nd	nd	nd	−	+	nd	nd	nd	+	−	+
Hydrolysis of:
  Casein	+	+	−	nd	+	+	d/w	+	d	+	+	+	nd	−	−
  Gelatin	+	+	+	nd	+	+	+	+	d	+	+	+	nd	−	w
  Starch	+	+	+	nd	−	+	w	+	+	+	+	+	nd	−	−
Nitrate reduction	+	−	w	nd	+	+	−	+	+	+	−	−	nd	−	nd
Growth at pH:
  6	−	−	−	−	−	−	−	−	−	+	−	−	−	−	−
  7	−	−	+	−	−	−	+	+	−	+	−	d	−	−	−
  8	+	+	+	w	nd	nd	+	+	+	+	+	+	−	+	−
  9	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  10	+	d	+	+	+	+	+	+	+	+	+	nd	+	−	+
Optimum pH	10	9–10	9	8.5–10	10	9.7	9–10	8–10	8–10	10.5	10	9	8.5–10	8–9 10
Growth in NaCl:
  2%	+	+	+	−	nd	+	+	d	+	+	nd	nd	+	+	+
  5%	+	+	−	+	+	+	+	+	+	+	+	+	+	w	+
  7%	+	+	nd	+	+	nd	+	+	+	+	+	+	+	−	+
  10%	+	−	nd	+	+	−	+	+	+	+	+	+	+	−	−
NaCl required for growth	+	−	−	+	+	−	−	d	−	−	−	−	+	−	−
Growth at:
  10 °C	+	+	+	nd	−	+	−	−	−	−	+	+	nd	−	nd
  20 °C	+	+	+	+	+	+	+	+	nd	−	+	+	+	−	nd
  30 °C	+	+	+	nd	+	+	+	+	nd	+	+	+	nd	−
  40 °C	+	+	+	nd	+	+	+	+	+	+	+	+	nd	+	+
  50 °C	−	−	−	nd	−	−	−	−	−	+	−	−	nd	+	d
  55 °C	−	−	−	nd	−	−	−	−	−	+	−	−	nd	+	−
Deamination of phenylalanine	−	−	nd	nd	+	−	−	−	nd	−	−	+	nd	nd	nd
Respiratory growth with As(V)	nd	nd	nd	+	nd	nd	nd	nd	nd	nd	nd	nd	+	nd	nd
Respiratory growth with Se(IV)	nd	nd	nd	+	nd	nd	nd	nd	nd	nd	nd	nd	+	nd	nd
  or Se(VI)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variation within strains; w, weak reaction; d/w, d, different strains give different reactions, but positive reactions are weak; nd, no data are available.
footnote b: Compiled from Claus and Berkeley (1986), Demharter and Hensel (1989b); Spanka and Fritze (1993); Agnew et al. (1995); Nielsen et al. (1995a); Fritze (1996a); Yumoto et al. (1998, 2003); Switzer Blum et al. (2001); Li et al. (2002); Ivanova et al. (2004a).
footnote c: Bacillus algicola produces semitransparent, creamy, slightly yellowish colonies; Bacillus arseniciselenatis and Bacillus selenitireducens will produce red colonies, owing to elemental selenium precipitation, on selenium oxide media; Bacillus clarkii colonies may be cream-white to pale yellow in color, and one of the three strains described produces dark yellow colonies with age; Bacillus pseudofirmus colonies are yellow.
footnote d: Bacillus arseniciselenatis does not grow aerobically; Bacillus selenitireducens grows weakly in microaerobic conditions.





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TABLE 7. Differentiation of Bacillus cereus from closely related Bacillus speciesa,b.
	7. B. anthracis	18. B. cereus	60. B. cereus (emetic biovar)c	58. B. mycoides	69. B. pseudomycoides	89. B. thuringiensis	95. B. weihenstephanensis   
Characteristic
Motility	−	+	+	−	−	+	+
Rhizoid colonies	−	−	−	+	+	−	−
Cell diameter >1.0 μm	+	+	+	+	v	+	+
Parasporal crystals	−	−	−	−	−	+	−
Acid from:
  Glycerol	−	+	d	+	nd	+	nd
  Glycogen	+	+	−	+	nd	+	+
  Salicin	−	d	−	d	nd	d	d
  Starch	+	+	−	+	nd	+	+
Arginine dihydrolase	−	d	d	d	nd	+	nd
Utilization of citrate	dd	+	+	d	d	+	+
Nitrate reduction	+	d	+	d	+	+	d
Growth at:
  5 °C	−	−	nd	−	−	−	+
  10 °C	−	d	nd	d	−	d	+
  40 °C	+	+	nd	d	+	+	−
Degradation of tyrosine	−	+	nd	d	+	+	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variation within strains; nd, no data are available.
footnote b: Compiled from Gordon et al. (1973); Logan and Berkeley (1984); Logan et al. (1985); Claus and Berkeley (1986); Lechner et al. (1998); Nakamura (1998).
footnote c: Strains of Bacillus cereus of serovars 1, 3, 5 and 8, which are particularly associated with outbreaks of emetic-type food poisoning.
footnote d: Citrate test results may vary according to the test method used; Gordon et al. (1973) found citrate utilization to be a variable property among 23 strains of Bacillus anthracis, while Logan and Berkeley (1984) and Logan et al. (1985) obtained negative results for 37 strains using the API 20E test method.





#####
TABLE 8. Differentiation of thermophilic Bacillus speciesa,b
	2. B. aeolius	33. B. fumarioli	46. B. infernus	56. B. methanolicus	75. B. schlegelii	87. B. thermoamylovorans	88. B. thermocloacae	90. B. tusciae   
Characteristic
Motility	+	+	−	−	+	+	−	+
Spore formation:	nd	+	−	+	+	−	d	+
  Ellipsoidal	+	+	nd	+	−	nd	+	+
  Cylindrical	+	+	nd	−	−	nd	−	−
  Spherical	−	−	nd	−	+	nd	−	−
  Borne terminally	+	−	nd	−	+	nd	+	−
  Swollen sporangia	nd	−	nd	+	+	nd	+	+
Catalase	−	+	−	+	+	+	+	w
Aerobic growth	+	+	−	+	+	+	+	+
Anaerobic growth	−	−	+	−	−	+	−	−
Voges–Proskauer	+	+	nd	nd	−	nd	−	nd
Acid from:
  l-Arabinose	+	−c	−	nd	−	+	−	−
  d-Glucose	+	+c	+	nd	−	+	−	−
  Glycogen	−	−c	nd	−	nd	+	nd	−
  d-Mannitol	+	+c	nd	+	−	−	nd	−
  d-Mannose	+	+c	−	nd	nd	+	−	−
  Salicin	+	−c	nd	−	nd	+	nd	−
  Starch	+	−c	nd	−	nd	+	nd	−
  d-Xylose	+	−c	−	nd	−	+	−	−
Hydrolysis of:
  Casein	+	−	−	−	w	nd	−	nd
  Gelatin	+	+	−	nd	−	nd	−	nd
  Starch	+	nd	−	d	−	+	−	−
Nitrate reduction	−	−	+	−	+	−	−	+
Growth at pH:
  5	−	+	−	nd	nd	−	−	+
  6	−	+	−	−	+	+	−	w
  7	+	−	+	+	+	+	−	−
  8	+	−	+	nd	nd	+	+	−
  9	+	−	−	nd	nd	−	+	−
  10	−	−	−	nd	nd	−	−	−
Growth in NaCl:
  2%	+	nd	+	d	+	nd	+	−
  5%	+	nd	+	−	−	nd	w	−
  7%	−	nd	+	nd	−	nd	−	−
  10%	−	nd	+	nd	−	nd	−	−
Growth at:
  30 °C	−	+	−	−	−	nd	−	−
  40 °C	+	+	−	+	−	nd	+	−
  50 °C	+	+	+	+	+	+	+	+
  55 °C	+	+	+	+	+	+	+	+
  60 °C	+	−	+	+	+	−	+	nd
  65 °C	+	−	−	−	+	−	+	−
  70 °C	−	−	−	−	+	nd	−	−
Optimum growth	55	50	61	55	70	50	55–60	55
temperature (°C)
Autotrophic with	−	−	−	−	+	−	−	+
H2 + CO2 or CO
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; nd, no data are available.
footnote b: Compiled from Schenk and Aragno (1979); Bonjour and Aragno (1984); Demharter and Hensel (1989b); Arfman et al. (1992); Boone et al. (1995); Combet-Blanc et al. (1995); Logan et al. (2000); Gugliandolo et al. (2003a).
footnote c: For Bacillus fumarioli, acid production from carbohydrates is tested at pH 6 – see Logan et al. (2000) and Testing for special characters.





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TABLE 9. Differentiation of spherical-spored Bacillus speciesa,b
	35. B. fusiformis	47. B. insolitus	61. B. neidei	64. B. odysseyi	70. B. psychrodurans	72. B. psychrotolerans	74. B. pycnus	75. B. schlegelii	78. B. silvestris	84. B. sphaericus   
Characteristic
Cell diameter >1.0 mm	−	v	−	−	−	−	+	−	−	−
Spores:
  Ellipsoidal	−	+	−	−	+c	+c	−	−	−	−
  Spherical	+	v	+	+	+c	+c	+	+	+	+
  Borne terminally	d	+	+	+	+	+	+	+	+	+
  Sporangia swollen	+	−	+	+	+	+	+	+	+	+
  Parasporal crystals	−	−	−	−	−	−	−	−	−	−d
Hydrolysis of:
  Casein	+	ng	−	−	nd	−	−	w	−	d
  Gelatin	+	−	nd	−	d	d	nd	−	−	d
  Starch	−	−	−	−	+	+	−	−	−	−
Utilization of citrate	+	−	−	nd	−	−	−	−	−	d
Nitrate reduction	−	−	−	−	+	−	−	+	−	−
Growth at pH:
  5	−	nd	nd	−	−	−	nd	nd	nd	−
  6	+	nd	+	+	nd	nd	+	+	nd	d
  7	+	+	+	+	+	+	+	+	+	+
  8	+	nd	nd	+	nd	nd	nd	nd	nd	+
  9	+	nd	nd	+	nd	nd	nd	nd	nd	+
  10	−	nd	nd	+	nd	nd	nd	nd	nd	−
Growth in NaCl:
  2%	+	d	+	+	+	+	nd	+	+	+
  5%	+	−	+	+	d	d	−	−	+	+
  7%	+	−	nd	−	−	−	−	−	−	−
NaCl required for growth	nd	−	−	nd	nd	nd	nd	nd	nd	−
Growth at:
  5 °C	−	+	d	−	+	+	d	−	−	−
  10 °C	nd	+	+	−	+	+	+	−	+	d
  20 °C	+	+	+	−	+	+	+	−	+	+
  30 °C	+	−	+	+	+	+	+	−	+	+
  40 °C	nd	−	+	+	−	d	+	−	+	d
  50 °C	nd	−	−	nd	nd	nd	nd	+	−	nd
Deamination of	d	d	nd	nd	−	−	nd	nd	−	+
phenylalanine
Autotrophic with	nd	nd	nd	nd	nd	nd	nd	+	nd	nd
  H2 + CO2 or CO
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; d/w, different strains give different reactions, but positive reactions are weak; v, variation within strains; w, weak reaction; ng, no growth in test medium; nd, no data are available.
footnote b: Compiled from Larkin and Stokes (1967); Schenk and Aragno (1979); Logan and Berkeley (1984); Claus and Berkeley (1986); Priest et al. (1988); Fritze (1996a); Rheims et al. (1999); Abd El-Rahman et al. (2002); Nakamura et al. (2002); Priest (2002); La Duc et al. (2004).
footnote c: Spores of Bacillus psychrodurans and Bacillus psychrotolerans are rarely formed; on casein-peptone soymeal-peptone agar spores are predominantly spherical, but on marine agar they are predominantly ellipsoidal.
footnote d: Mosquitocidal strains of Bacillus sphaericus produce parasporal toxin crystals which are smaller than those produced by Bacillus thuringiensis, but which are none- theless visible by phase-contrast microscopy.





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TABLE 10. Differential characteristics of Alkalibacillus speciesa
	1. A. haloalkaliphilus	2. A. filiformis	3. A. salilacus	4. A. silvisoli   
Characteristic
Motility	+	−	+	+
Gram stain	−	+	+	+
NaCl range for growth (%, w/v)	>0–25.0	0–18.0	5.0–20.0	5.0–25
pH optimum	9.7	9.0	8.0	9.0–9.5
Growth temperature range (°C)	>50	15–45	15–40	20–50
Catalase	+	w	+	+
Oxidase	+	−	−	−
Acid production from:
  d-Fructose	−	−	+	−
  d-Galactose	−	−	−	+
  Maltose	−	−	−	+
  Trehalose	−	−	−	+
  d-Mannitol	−	−	−	+
Hydrolysis of:
  Starch	w	−	−	−
  Casein	−/w	−	−	+
  Gelatin	+	+	−	+
  Hippurate	+	−	−	−
  Esculin	+	−	+	−
Nitrate reduction	−	−	−	+
footnote a: Data are based on Table 1 in Usami et al. (2007). w, Weak.





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TABLE 11. Differential characteristics of Amphibacillus species and members of closely related genera in the phylogenetic treea
	Amphibacillus xylanusb	Amphibacillus fermentumc	Amphibacillus tropicusc	Halolactibacillus halophilusd	Halolactibacillus miurensisd	Paraliobacillus ryukyuensise	Gracilibacillus halotoleransf	Gracilibacillus dipsosaurif   
Characteristic
Spore formation	+	+	+	−	−	+	+	+
Anaerobic growth	+	+	+	+	+	+	−	−
Catalase	−	−	−	−	−	+	+	+
Cytochromes	−	−	−	−	−	+	+	+
Quinones	−	−	−	−	−	+	+	+
Products formed during anaerobic growth:
  Acectate	+	+	+	+	+	+	−	−
  Formate	+	+	+	+	+	+	−	−
  Ethanol	+	+	+	+	+	+	−	−
  Lactate	−	+	w	+	+	+	−	−
  Pyruvate	w	−g	−g	−	−	−	−	−
Mol% G + C	36–38	42	39	40	39	36	38	39
footnote a: Symbols: +, positive; −, negative; w, weakly positive. All species grow aerobically.
footnote b: Niimura et al. (1989).
footnote c: Zhilina et al. (2001a).
footnote d: Ishikawa et al. (2005).
footnote e: Ishikawa et al. (2002).
footnote f: Wainø et al. (1999).
footnote g: Pyruvate is produced under aerobic conditions.





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TABLE 12. Distinctive characteristics of the genus Anoxybacillus and other endospore-forming generaa
	Anoxybacillusd	Alkaliphiluse	Amphibacillusf	Anaerovirgulag	Bacillush	Clostridiumi	Desulfotomaculumj	Sporolactobacillusk	Tindallial,m   
Feature
Motility	+/−	+	+	+	+	+	+/−	+	+/−
Gram reaction	+	+	+	+	+	+/−	+/−	+	+
Relation to O2	An/Aer	oblig An	f Aer	Oblig An	An/f Aer	An (atl)	oblig An	An/f Aer	oblig An
Reduction of:
  SO42− to H2S	−	−b	−	−	−	−	+	−	−
  NO32− to NO2−	+/−	−	−	−	+/−	+/−	−	−	−
Activity of:
  Catalase	+/−	ND	−	−	+	−	−	−	−
  Oxidase	+/−	ND	−	−	+/−	−	−	−	−
NaCl (3–12%)	−	−	−	−	+/−	+/−	+/−	−	+
    requirement
CO32− require-	+/−	−c	−	−	−	−	+/−	−	−
    ment
Lactate as	−	ND	−	−	−	−	−	+	−
    sole end
    product
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined. Abbreviations: An, anaerobe; An (atl), aerotolerant anaerobe; f Aer, facultative aerobe; oblig An, obligative anaerobe.
footnote b: Reduction of sulfur, thiosulfate, and fumarate.
footnote c: Takai and Fredrickson, personal communication.
footnote d: Data from Pikuta et al. (2000a).
footnote e: Data from Takai et al. (2001).
footnote f: Data from Pikuta et al. (2000a).
footnote g: Data from Pikuta et al. (2006).
footnote h: Data from Pikuta et al. (2000a).
footnote i: Data from Claus and Berkeley (1986).
footnote j: Data from Pikuta et al. (2000a, 2000b).
footnote k: Data from Pikuta et al. (2000a).
footnote l: Data from Pikuta et al. (2003b).
footnote m: Data from Kevbrin et al. (1998).





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TABLE 13. Diagnostic characteristics for species of genus Anoxybacillusa
	1. A. pushchinoensisb	2. A. amylolyticusc	3. A. ayderensisd	4. A. contaminanse	5. A. flavithermusf	6. A. gonensisg	7. A. kamchatkensish	8. A. kestanbolensisi	9. A. rupiensisj	10. A. voinovskiensisk   
Characteristic
Yellow colonies	−	−	−	−	+	−	−	−	−	−
Motility	−	+	+	+	+	+	+	+	+	−
Gram reaction	+	+	+	Variable	+	+	+	+	+	+
CO32− requirement	+	−	−	−	−	−	ND	−	−	−
Catalase	−	+	+	+	+	+	−	+	+	+
NO3− reduction	+	+	+	+	+	−	ND	+	−	+
Growth on:
  Peptone	−	ND	+	ND	+	+	+	+	+	+
  Xylose	−	−	+	+	ND	+	−	−	+	+
Gelatin hydrolysis	−	−	+	+	−	+	−	+	−	−
Casein hydrolysis	−	−	−	−	+	−	−	−	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not deter- mined.
footnote b: Data from Pikuta et al. (2000a).
footnote c: Data from Poli et al. (2006).
footnote d: Data from Dulger et al. (2004c).
footnote e: Data from De Clerck et al. (2004c).
footnote f: Data from Heinen et al. (1982).
footnote g: Data from Belduz et al. (2003).
footnote h: Data from Kevbrin et al. (2005).
footnote i: Data from Dulger et al. (2004).
footnote j: Data from Derekova et al. (2007).
footnote k: Data from Yumoto et al. (2004a).





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TABLE 14. Descriptive table of Anoxybacillus speciesa
	1. A. pushchinoensisd	5. A. flavithermuse	6. A. gonensisf	4. A. contaminansg	10. A. voinoskiensish	3. A. ayderensisi	8. A. kestanbolensisj	2. A. amylolyticusk	9. A. rupiensisl	7. A. kamchattkensism   
Characteristic
Cell diameter, length	0.5–0.6, 3.0–5.0	0.85, 2.3–7.1	0.75, 5.0	0.7–1.0, 4.0–10.0	0.4–0.6,	0.55, 4.6	0.65, 4.75	0.5, 2.0–2.5	0.7–1.5,	1.0, 2.5–8.8
   (μm)	1.5–5.0	3.3–7.0
Gram reaction	+	+	+	Variable	+	+	+	+	+	+
Motility	−	+	+	+	−	+	+	+	+	+
Spore location	Terminal	Terminal	Terminal	Terminal/	−b	Terminal	Terminal	Terminal	Terminal	Terminal
                                                                                                                    subterminal
Temperature range	37–65 (62)	30–72 (60)	40–70 (55–60)	40–60 (50)	30–64 (54)	30–70 (50)	40–70 (50–55)	45–65 (61)	35–67 (55) 38–67 (60)
   (optimum) (°C)
pH range (optimum)	8.0–10.5 (9.5–9.7)	6–9	6–10.0	4.5–10.0 (7.0)	7–8	6.0–11.0	6–10.5 (7.5–8.5)	5.6 (ND)	5.5–8.5	5.7–9.9
                                                                                            (7.5–8.0)	(7.5–8.5)	(6.0–6.5)	(6.8–8.5)
NaCl range (optimum)	0–3.0 (0.5–1.0)	0–2.5	0–4.0 (2.0)	0–5 (0.5)	0–3 (ND)	0–2.5 (1.5)	0–4 (2.5)	0.6 (ND)	ND (ND)	ND (ND)
   (%, w/v)
Relation to O2	Aerotolerant	Facultative	Facultative	Facultative	Facultative	Facultative	Facultative	Facultative	Strict	Facultative
                                 anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	aerobe	aerobe
Catalase	−	+	+	+	+	+	+	+	+	−
Oxidase	ND	+	+	−	+	+	+	−	ND	−
NO3− reduction	+	+	−	+	+	+	+	−	−	ND
Substrates:
  d-Glucose	+	+	+	+	+	+	+	+	+	+
  d-Fructose	+	ND	+	+	+	+	+	ND	+	+
  Starch	+	+	+	+	−	+	−	+	+	−
  Peptone	−	+	+	−	+c	+	+	ND	ND	+
  Gelatin	−	−	+	+	−	+	+	−	−	−
  Casein	−	+	−	−	−	−	−	−	+	−
Antibiotics:
  Sensitive to	B	ND	A, S, T, C	ND	ND	A, S, K, T, G	A, S, K, T, G	A,P,C,K,F,G,S,	T,G,S,E,C	ND
                                                                                                                                                                                                                                       T,N,L
  Resistant to	P, A, V, S, C	ND	ND	ND	ND	ND	ND	ND	A,O,P	ND
G + C mol%	42.2	41.6	57.0	44.4	43.9	54.0	50.0	43.5	41.7	42.3
Source	Manure, Russia	Hot spring,	Hot spring,	Gelatin batches,	Hot spring,	Hot spring,	Hot spring,	Geothermal soil,	Hot spring, Hot spring,
                                                               New Zealand	Turkey	Belgium	Russia	Turkey	Turkey	Antarctica	Bulgaria	Russia
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined. Antibiotics: A, ampicillin; B, bacitracin; C, chloramphenicol; E, erytromycin; F, fusidic acid; G, gentamicin; P, penicillin; O, oxacillin; S, streptomycin; V, vancomycin; K, kanamycin; T, tetracycline; N, novobiocin; L, linkomycin.
footnote b: Spores were never observed.
footnote c: Personal communication.
footnote d: Data from Pikuta et al. (2000a).
footnote e: Data from Heinen et al. (1982).
footnote f: Data from Belduz et al. (2003).
footnote g: Data from De Clerck et al. (2004c).
footnote h: Data from Yumoto et al. (2004a).
footnote i: Data from Dulger et al. (2004c).
footnote j: Data from Dulger et al. (2004c).
footnote k: Data from Poli et al. (2006).
footnote l: Data from Derekova et al. (2007).
footnote m: Data from Kevbrin et al. (2005).





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TABLE 15. Characteristics differentiating Filobacillus from other physiologically or morphologically similar taxaa
	Filobacillus milensisb	Bacillus agaradhaerensc	Bacillus haloalkaliphilusc	Bacillus halophilusd	Bacillus marismortuie	Bacillus pseudofirmusc	Gracilibacillus dipsosaurif	Gracilibacillus halotoleransg	Halobacillus halophilush	Halobacillus litoralisi	Marinococcus albusi	Salibacillus salexigensj	Virgibacillus pantothenticusk   
Characteristic
Spore shape	S	E	S	E	E	E	S	E	S	E/S	−	E	E/S
Sporangium position	T	ST	T	C	T/ST	ST	T	T	C/T	C/ST	NA	C/ST	T
Gram reaction	−	+	−a	+	+	+	+	+	+	+	+	+	+
Growth in the presence of 20% NaCl	+	−	+	+	+	−	−	+	+	+	+	+	−
Growth at 50 °C	−	−	−	+	+	−	+	+	−	−	ND	−	+
Murein type	Orn-d-Glu	ND	m-Dpm	m-Dpm	m-Dpm	ND	m-Dpm	m-Dpm	Orn-d-Asp	Orn-d-Asp	m-Dpm	m-Dpm	m-Dpm
Acid produced from:
  Glucose	−	+	−	+	+	+	+	+	−	+	−	+	+
  Trehalose	−	+	−	+	−	+	+	+	−	+	−	−	+
  Xylose	−	−	−	+	−	−	+	+	−	+	−	−	−
  Casein	−	+	−	−	+	+	−	−	+	−	−	+	+
Hydrolysis of:
  Gelatin	−	+	+	−	+	+	+	+	+	+	−	+	+
  Starch	−	+	−	−	−	+	+	+	+	−	−	−	+
Nitrate reduction	+	+	+	−	+	−	+	+	−	−	+	+	+
G + C content (mol%)	35	39.3−39.5	37–38	51.5	40.7	39–40.8	39.4	38	40.1–40.9	42	44.9	39.5	36.9
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined. Abbreviations: E, ellipsoidal; S, spherical; C, central; ST, subterminal; T, terminal; NA, not applicable; ND, no data.
footnote b: Data from Schlesner et al. (2001).
footnote c: Data from Fritze (1996a).
footnote d: Data from Ventosa et al. (1989).
footnote e: Data from Arahal et al. (1999).
footnote f: Data from Lawson et al. (1996).
footnote g: Data from Wainø et al. (1999).
footnote h: Data from Spring et al. (1996).
footnote i: Data from Hao et al. (1984).
footnote j: Data from Garabito et al. (1997).
footnote k: Data from Heyndrickx et al. (1998).





#####
TABLE 16. Characteristics of Filobacillus milensisa
Characteristic	Result
Acid from carbohydrates:
  Glucose	−
  Galactose	−
  Fructose	−
  Maltose	−
  Mannitol	−
  Sucrose	−
  Trehalose	−
  Xylose	−
Hydrolysis of:
  Casein	−
  DNA	+
  Esculin	−
  Gelatin	−
  Hippurate	+
  Pullulan	−
  Starch	−
  Tributyrin	+
Sensitive to:
  Ampicillin	+
  Chloramphenicol	+
  Kanamycin	−
  Streptomycin	+
  Tetracycline	+
  Vancomycin	+
  Voges–Proskauer reaction	−
Production of:
  Catalase	+
  Cytochromoxidase	−
  l-Alanine aminopeptidase	−
  Phosphatase	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.





#####
TABLE 17. Differentiation of Geobacillus speciesa,b
	1. G. stearothermophilus	2. G. caldoxylosilyticus	3. G. debilis	4. G. gargensis	5. G. jurassicus	6. G. kaustophilus	7. G. lituanicus	8. G. pallidus	9. G. subterraneus	10. G. tepidamans	11. G. thermocatenulatus	12. G. thermodenitrificans	13. G. thermoglucosidasius	14. G. thermoleovorans	15. G. toebii	16. G. uzenensis	17. G. vulcani   
Characteristic
Motility	+	+	+	+	+	+d	+	+	+	+	+	+d	+	−	+	+	+
Spore shape:
  Ellipsoidal	+	+	+d	+	+	+	+	+	+	+	+d	+	+	+	+	+	+
  Cylindrical	d	dd	+d	−d	−d	+	−d	+	−d	−	+	−d	dd	−d	−d	−d
Spore position:
  Subterminal	+	−d	−	−d	+d	+	+	+	+	−d	+d	+	+d	+d	+	+d	dd
  Terminal	d	+	+	+	+	+	+d	+	+	+	+	+	+	+	+	+	+
Sporangia swollen	d	+	−e	+f	+	+g	+f	+	−	+	+f	−	+	+f	+	d	dd
Aerobic growth	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
Anaerobic growth	−	d/w	−e	−e	wd	+d	+	−	+d	−e	+	d	−e	−e	wd	+d	−e
Acid from:
  l-Arabinose	d	+	d/w	−	+	d	+f	−	−	+d	−	+	−e	−	−	+f	−
  Cellobiose	−	+	−e	+	+	d	+	−	+	+d	+	+	+	+f	−	+	+
  Galactose	−	+	−e	+	+	d	+	−	+	+	+	+f	−	+	−e	+	+
  Glycerol	+	wd	−	+	+	d	+d	+d	+	+d	+	+f	+	de	−	+	+
  Glycogen	+	+d	−d	−d	wd	−d	−d	−d	+d	−d	−d	−d	−	+d	−d	+d	+
  myo-Inositol	−	−d	−d	−	−	d	+d	+d	−	+d	−	−	−	−e	+	−e	−e
  Lactose	−	+	−	−	−	−g	−d	−	−	w	−	+f	−	−	−	−	+
  d-Mannitol	d	−d	−d	+	+	+	+	−d	+d	−d	+	wd	+	+	−e	+	−e
  Mannose	+	+d	−	+	+	+	+	−e	+	+	+	+	+	+	+d	+	+
  l-Rhamnose	−	d	−d	−	−	−	−d	−h	−	−	−	d	+	−	−	−	−
  Sorbitol	−	−d	d/w	−	−	−	−	+d	−	−	+f	−	+	−	−	−	−
  Trehalose	+	+	+	+	+	+	+d	d	+	+	+	+	+	+	+d	+	+
  d-Xylose	d	+	−	−	−e	+	+	−	−e	+	−	+	+	de	−	−e	+
Utilization of:
  n-Alkanes	+	d/w	+	+	+	+	+	+	+	+	+	+
  Acetate	+	−	+	+	+	+	+	−	+	−	+	−
  Citrate	−	d	−	−	−	d	−	−	−	+	d	+/−c	+	−	−	+
  Formate	−	−/w	−	−	+	−	−	−	−
  Lactate	−	+	+	d	+	+	−	−	+	−
Hydrolysis of:
  Casein	d/w	+	d	+f	−e	+	+	−	−	−	w	−/w	+f	+	+f	−	−
  Esculin	d	+d	+d	+	+	d	+d	de	+	+d	+	+d	+	+d	−	+	+
  Gelatin	+	+d	d	−e	+	d	+d	−	−e	−	−e	wd	−e	−	−e	+	+
  Starch	+	+	−	+	+	+	+	w	+	w	−	d	+g	+	−e	+f	+
  Urea	−	−	−	−	−	−	−d	−	−	−	−	−	+f	−	−	−	−g
Nitrate reduction	d	+	−d	+	−e	+g	+d	−	+	+f	+f	+	+	+	+	+	−e
                                                                                                                                                                                                                                                                                                                                                                             (continued)





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TABLE 17. (continued)
	1. G. stearothermophilus	2. G. caldoxylosilyticus	3. G. debilis	4. G. gargensis	5. G. jurassicus	6. G. kaustophilus	7. G. lituanicus	8. G. pallidus	9. G. subterraneus	10. G. tepidamans	11. G. thermocatenulatus	12. G. thermodenitrificans	13. G. thermoglucosidasius	14. G. thermoleovorans	15. G. toebii	16. G. uzenensis	17. G. vulcani   
Characteristic
Growth at pH:
  6	+	+	+d	+	−	+	+d	−	+	+	−	+	−	−	+	−e	+
  8	+	+	+d	+	−	+d	+d	+	−e	+	+	+	+	−	+	−e	+
  8.5	−e	d	+d	+	−	+d	+	−e	+	+	d	+	−	+	−e	+
Growth in NaCl:
  1%	+	−d	wd	+	+	+d	−	+	+	+	+	+	+	+	+	+	+
  2%	+f	−d	−d	−	+	d	−d	+	+	d	+	+f	−	−	+	+	+f
  3%	+f	−	−d	−	+	−d	−d	+	+	−	+	+f	−d	−	+	+	+f
  4%	+f	−d	−d	−	+	−d	−d	+	d	−d	+	−	−d	−	+	+	−
  5%	df	−d	−d	−	+	−	−d	+	d	−d	+d	−	−d	−	−e	−	−
Growth at:
  35 °C	d	−	−d	−	−	−	−	−	−	−	+	−	−	−	−	−	−
  40 °C	+	−	−d	−e	−	+	−	+	−	+	+	−	−	−	−	−e	+
  45 °C	+	+	−	+	+	+	−	+	+	+	+	d	+	+	+	+	+
  70 °C	+f	+	+	+	−	d	+	d	d	−	+	d	+	+	+	−e	+
  75 °C	df	−	−	−	−	−	−	−	−	−d	+	−	−	−	−	−	−
footnote a: Symbols: +, >85% positive; d, variable (16–84% positive); −, 0–15% positive; w, weak reaction; +/w, positive or weakly positive; d/w, variable, but weak when positive; −/w, occasional strains are weakly positive; no entry indicates that no data are available.
footnote b: Compiled from: Golovacheva et al. (1965, 1975); Suzuki et al. (1983); Logan and Berkeley (1984); Claus and Berkeley (1986); Zarilla and Perry (1987); Priest et al. (1988); Scholz et al. (1988); White et al. (1993); Sunna et al. (1997b); Ahmad et al. (2000b); Caccamo et al. (2000); Manachini et al. (2000); Fortina et al. (2001a); Nazina et al. (2004, 2005b, 2001); Sung et al. (2002); Banat et al. (2004); Kuisiene et al. (2004); Schaffer et al. (2004).
footnote c: Tests as Christensen’s citrate-positive and Simmons’ citrate-negative (Suzuki et al., 1983).
footnote d: Data from Dinsdale and Logan (unpublished); all species were negative for lysine decarboxylase, ornithine decarboxylase, H2S production, and acid from d-arabinose, l-arabitol, dulcitol, erythritol, d-fucose, gluconate, 2-keto- d-gluconate, d-lyxose, and methyl-xyloside.
footnote e: Positive according to Dinsdale and Logan (unpublished).
footnote f: Negative according to Dinsdale and Logan (unpublished).
footnote g: Variable according to Dinsdale and Logan (unpublished).
footnote h: Weak according to Dinsdale and Logan (unpublished).





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TABLE 18. Additional characters of the species of the genus Geobacillusa,b
	1. G. stearothermophilus	2. G. caldoxylosilyticus	3. G. debilis	4. G. gargensis	5. G. jurassicus	6. G. kaustophilus	7. G. lituanicus	8. G. pallidus	9. G. subterraneus	10. G. tepidamans	11. G. thermocatenulatus	12. G. thermodenitrificans	13. G. thermoglucosidasius	14. G. thermoleovorans	15. G. toebii	16. G. uzenensis	17. G. vulcani   
Characteristic
Voges–Proskauer	de	−e	−	−e	−e	−	wd	−	−e	−e	−e	−g	−g	−e	+	−e	+
ONPGd	−	−	+	−	−	d	+	−	−	+	−	−	−	−	−	−	−
Arginine dihydrolased	−	−	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−
Methyl red	d	−	−	+	+	−	w	−	−	−
Utilization of:
  Benzoate	+	+	+
  Butyrate	+	+	+	+	+
  Fumarate	+	+	+	+
  Malate	+	−	+	+
  Phenylacetate	−	+	+	+
  Propionate	−	−	d	+
  Pyruvate	+	+	+	+	+
  Succinate	+	+	+	+	+
  Butanol	−	−	+	+
  Ethanol	−	+	+	+
  Phenol	−	+	+
Acid from:
  N-Acetylglucosamine	−	−d	+d	−d	−d	−d	wd	−d	−d	+d	+/wd	dd	+d	wd	−d	−d	+d
  Adonitold	−	−	−	−	−	−	−	+	−	−	−	−	−	−	−	−	−
  Amygdalind	−	+	+	−	−	−	−	+	−	+	+	−	+	−	−	−	d
  d-Arabitold	−	−	−	−	−	−	−	+	−	−	−	−	−	−	−	−	−
  Arbutind	−	+	w	+	−	−	−	+	−	+	+	−	+	−	−	w	−
  Fructose	+	+	−e	+	+	+	+	+	+	+	+	+	+	+	+d	+	+
  Gentiobiosed	−	+	+	−	−	−	−	−	d	+	−	+	−	−	−	−
  d-Glucose	+	+	−e	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Inulind	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
  Maltose	+	+	−	+	+	+	+	d	+	+	+	+	+	+	+d	+	+
  d-Melezitose	+	−d	−d	+d	+d	−	wd	−d	+d	+d	+d	dd	−d	+/wd	−d	−d	+d
  d-Melibiose	+	+d	−d	+d	−d	−	+d	−d	−d	−d	+d	+d	dd	+d	+d	−d	+d
  Methyl d-glucoside	+	wd	−d	−d	+d	−d	+d	+d	−d	+d	wd	−d	+d	−/wd	−d	+d	dd
  Methyl d-mannosided	d	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
  Raffinose	+	+d	+f	−e	−	−	−d	−d	−	+d	wd	−/wd	d	+d	wd	−	+d
  Ribose	−	+	d/w	+	+	d	+	−e	+f	wf	+	+	−e	+	−d	−d	+
  Salicin	−	+d	+d	+d	−d	d	−d	+d	+d	+d	+d	dd	+	wd	−d	+d	+d
  l-Sorbosed	−	−	−	−	−	−	−	d	−	−	−	−	d	−	w	−	−
  Starch	+	+d	+d	+d	wd	dd	+d	+d	+d	+d	+d	+d	+	+d	−d	+d	+d
  Sucrose	+	+	−	+	+	d	+	+	+	+	+	+g	+	+	−d	+	+
  d-Turanose	d	+d	wd	−d	+d	−d	−d	wd	−d	+d	wd	dd	+d	wd	−d	−d	−d
  Xylitold	−	−	−	−	−	−	−	+	−	−	−	−	−	−	−	−	−
Phenylalanine deamination	−	−	−
Gas from nitrate	−	d	−	−	−	−	−	+	−	+	+	−	−	+	−	−
footnote a: See Table 17 for explanation of footnotes.





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TABLE 19. Differential characteristics for Gracilibacillus speciesa,b
Characteristic	1. G. halotolerans	2. G. boraciitolerans	3. G. dipsosauri	4. G. orientalis
Growth pigment	Creamy white	Light pink to red	White	Cream
Anaerobic growth	−	ND	+	−
Optimal growth temperature,°C	47	25–28	45	37
Spore shape	E	S/E	S	S
NaCl growth range (% w/v)	0–20	0–11	0–15	1–20
Boron tolerance (mM)	0–50	0–450	0–150	ND
Oxidase test	+	+	+	−
Gelatin hydrolysis	+	−	+	+
Urea hydrolysis	+	−	−	−
H2S production	+	−	−	−
Nitrate reduction to nitrite	+	−	+	−
Voges–Proskauer test	−	+	−	ND
DNA G + C content (mol%)	38	35.8	39.4	37.1
footnote a: Taken from Wainø et al. (1999), Ahmed et al. (2007b), Lawson et al. (1996), and Carrasco et al. (2006).
footnote b: Symbols: +, positive, −; negative; E, ellipsoidal; S, spherical; ND, no data.





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TABLE 20. Characteristics helpful in differentiating Gracilibacillus from closely related genera based on type strain reactionsa,b
                                                                                             Paraliobacillus	Amphibacillus	Halolactibacillus
Characteristic	Gracilibacillus halotolerans	ryukyuensis	xylanus	halophilus
Spore formation	+	+	+	−
Anaerobic growth	−c	+(F)	+(F)	+(F)
Glucose required for aerobic growth	−	+	+	+
Major isoprenoid quinones	MK-7	MK-7	None	None
footnote a: Taken from Isikawa et al. (2005).
footnote b: Symbols: +, positive, −; negative; F, fermentation.
footnote c: Gracilibacillus dipsosauri exhibits anaerobic respiration (see species description).





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TABLE 21. Differential characteristics of Halobacillus species and phylogenetically closely related taxaa
	halophilusb	Halobacillus karajensisb	Halobacillus litoralisb	Halobacillus trueperib	halophilusc Bacillus	Marinococcus albusd   
Characteristic
Morphology	Coccoid	Rod	Rod	Rod	Rod	Coccus
Flagella	Peritrichous	None	Peritrichous	Peritrichous	Peritrichous	1 or 2
Pigmentation	Orange	Colorless	Orange	Orange	Colorless	Colorless
Spores	Spherical	Ellipsoidal (spheri- Ellipsoidal (spheri- Ellipsoidal (spheri-	Ellipsoidal	None
                                                               cal)	cal)	cal)
NaCl range (%)	2–20	1–24	0.5–25	0.5–30	3–30	5–20
Temperature range	15–40	10–49	10–43	10–44	15–50	ND
   (°C)
Nitrate reduction	−	−	−	−	−	+
Acid from:
  d-Galactose	−	−	−	+	ND	−
  Glucose	−	+	+	+	+	−
  Maltose	−	+	+	+	−	−
  d-Xylose	−	−	+	−	+	−
Hydrolysis of:
  Casein	+	+	−	−	−	−
  Gelatin	+	+	+	+	−	−
  Esculin	−	+	−	−	+	−
  Starch	+	+	−	−	−	−
  Urea	−	−	−	−	+	+
Cell-wall type	Orn-d-Asp	Orn-d-Asp	Orn-d-Asp	Orn-d-Asp	m-Dpm	m-Dpm
G+C content	40.1–40.9	41.3	42	43	51.5	44.9
   (mol%)
Source of isolation	Salt marsh soil	Hypersaline soil	Hypersaline	Hypersaline	Seashore drift wood	Solar saltern
                                                                                      sediment	sediment
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Data from Amoozegar et al. (2003).
footnote c: Data from Ventosa et al. (1989).
footnote d: Data from Hao et al. (1984).





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TABLE 22. Fatty acid composition of type strains of Halobacillus species after growth on MB agar (DIFCO 2216) at 28 °C for 48 h prior to analysisa
                                                                Halobacillus halophilus	Halobacillus karajensis	Halobacillus litoralis	Halobacillus trueperi
                                         Fatty acidb
Equivalent chain-length	(DSM 2266T)	(DSM 14948T)	(DSM 10405T)	(DSM 10404T)
13.618	C14:0 iso	10.6	2	23.2
14.623	C15:0 iso	7.4	11.3	16.3	6.6
14.715	C15:0 anteiso	42.1	42.4	45.6	19.2
15	C15:0	0.8	0.3
15.387	C16:1 ω7c OH	8.8	9.7	2.6	12.2
15.627	C16:0 iso	14.2	6.9	1.2	28
15.756	C16:1 ω11c	0.6	0.9	1.3	0.7
15.998	C16:0	1	1.1	0.9	1
16.388	C17:1 ω10c iso	1.1	2.5
16.478	Summed feature 4c	0.9	3.3	6.8	1.2
16.631	C17:0 iso	1.7	5	7.8	2.8
16.724	C17:0 anteiso	11.6	16	15	5.1
footnote a: Values are percentages of total fatty acids.
footnote b: The position of the double bond in unsaturated fatty acids is located by counting from the methyl (ω) end of the carbon chain; cis and trans isomers are indicated by the suffixes c and t, respectively.
footnote c: Summed feature 4 contained one or more of the following fatty acids: C17:1 iso I and/or C17:1 anteiso.





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TABLE 23. Characteristics differentiating Halolactibacillus speciesa,b
Characteristic	H. halophilus	H. miurensis
NaCl optima (%)	2.0–3.0	2.5–3.0
NaCl range (%)	0–23.5 to 24.0	0–25.5
pH optima	8.0–9.0	9.5
pH range	6.5–9.5	6.0–6.5 to 10.0
Temperature optimum (°C)	30–37	37–40
Temperature range (°C)	5–10 to 40	5–45
Casein hydrolysis	−	−
Gelatin hydrolysis	−	−
Starch hydrolysis	w	w
Nitrate reduction	−	−
NH3 from arginine	−	−
Dextran from sucrose	−	−
DNase	−	−
Fermentation of:
   d-Glucose, d-fructose, d-mannose, d-galactose, maltose, sucrose,	+	+
     d-cellobiose, lactose, melibiose, d-trehalose, d-raffinose, d-mannitol,
     starch, α-methyl-d-glucoside, d-salicin, gluconate
   Glycerol	+	w
   d-Ribose	(+)	+
   d-Arabinose, d-rhamnose	−	(−)
   Adonitol, myo-inositol, dulcitol, d-sorbitol	−	−
      l-Arabinose, d-xylose, d-melezitose, inulin	−	+
Gas from gluconate	−	−
Yields of lactate from glucose (%)	50–60	50–60
Major fatty acid composition (% of total):c
   C12:0	2.5	2.1
   C13:0 iso	6.5	5.7
   C13:0 ante	19.1	18.8
   C14:0 iso/ante	−	0.5
   C14:0	4.1	4.0
   C15:0 iso	3.5	3.7
   C15:0 ante	6.2	7.6
   C15:0	1.4	1.6
   C16:0 iso	0.9	0.8
   C16:0	43.1	37.2
   C16:1	−	1.3
   C16:1 ω7	−	0.7
   C17:0 iso	1.5	3.5
   C17:0 ante	−	2.5
   C17:0	−	0.9
   C18:0	4.6	5.5
   C18:1 ω9 (oleic acid)	2.7	2.2
   C18:2	1.1	1.2
footnote a: Symbols: +, all strains positive; (+), most strains positive; w, weakly positive; (−), most strains negative; −, all strains negative.
footnote b: Data from Ishikawa et al. (2005).
footnote c: Fatty acid compositions are of strain IAM 15242T (Halolactibacillus halophilus) and of strain IAM 15247T (Halolactibacil- lus miurensis).





#####
TABLE 24. Effect of initial pH of culture medium on the product balance of glucose fermentation in Halolactibacillus speciesa
                                                          H. halophilus IAM 15242T	H. miurensis IAM 15247T
Initial pH of culture medium	7	8	9	7	8	9
End products [mol/(mol glucose)]:
  Acetate	0.27	0.37	0.74	0.28	0.45	0.51
  Ethanol	0.16	0.46	0.47	0.18	0.53	0.32
  Formate	0.73	0.81	1.84	0.76	0.81	1.28
  Lactate	1.50	1.13	0.45	1.30	1.13	0.73
Lactate yield from consumed	75	57	22	65	57	37
  glucose (%)
Carbon recovery (%)	101	98	93	93	103	86
footnote a: Data from Ishikawa et al. (2005).





#####
TABLE 25. Products from glucose under aerobic and anaerobic cultivation conditions for Halolactibacillus speciesa,b
                                                  H. halophilus IAM 15242T	H. miurensis IAM 15247T
Cultivation	Aerobic	Anaerobic	Aerobic	Anaerobic
Glucose consumed (mM)	25.0	24.8	21.0	27.9
Products (mM):
  Acetate	13.4	9.8	12.9	9.7
  Ethanol	ND	12.1	ND	12.8
  Formate	ND	22.3	ND	24.9
  Lactate	19.0	27.6	13.0	29.4
  Pyruvate	15.9	ND	13.8	ND
Carbon recovery (%)	88	100	84	94
footnote a: ND, not detected.
footnote b: Data from Ishikawa et al. (2005).





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TABLE 26. Characteristics differentiating Halolactibacillus from other related members of the halophilic/halotolerant/alkaliphilic and/or
	Halolactibacillusb	Alkalib-acteriumc,d,e,f	Amphibacillus xylanusg   
Characteristic
Spore formation	−	−	+
Anaerobic growth	+ (F)	+ (F)	+ (F)
Catalase	−	−	−
Glucose requirement in aerobic cultivation	+	ND	+
NaCl (range, %)	0–25.5	0–17	3, +; 6, −
NaCl (optimum, %)	2–3	2–13	ND
pH (range)	6–10	8.5–12	8–10
pH (optimum)	8–9.5	9.0–10.5	ND
Major isoprenoid quinones	None	None	None
Peptidoglycan type	m-Dpm	Orn-d-Asp, Lys-d-Asp, Lys(Orn)-d-Asp	m-Dpm
G+C content (mol%)	38.5–40.7	39.7–43.2	36–38
Major cellular fatty acids:
  C13:0 ante	+	−	−
  C15:0 iso	−	−	−
  C15:0 ante	−	−	+
  C16:0	+	+	+
  C16:0 iso	−	−	+
  C16:1 ω7	−	+	−
  C16:1 ω9	−	+	−
  C17:0 ante	−	−	−
   C18:1 ω9	−	+	−
Isolation source	Decaying marine algae,	Wash-waters of edible olives,	Alkaline manure with
                                                         living sponge	polygonum indigo fermentation	rice and straw
                                                                                                              liquor
footnote a: Symbols: +, positive; −, negative; ND, no data; F, fermentation; ANR, anaerobic respiration; m-Dpm, meso-diaminopimelic acid; Orn, ornithine; Asp, aspartic acid; Glu, glutamic acid.
footnote b: Data from Ishikawa et al. (2005).
footnote c: Data from Ishikawa et al. (2003b).
footnote d: Data from Ntougias and Russell (2001).
footnote e: Data from Yumoto et al. (2004b).
footnote f: Data from Nakajima et al. (2005).
footnote g: Data from Niimura et al. (1990).
footnote h: Data from Zhilina et al. (2001a).
footnote i: Data from Wainø et al. (1999).
footnote j: Data from Deutch (1994).
footnote k: Data from Lawson et al. (1996).
footnote l: Data from Ishikawa et al. (2002).
footnote m: Data from Heyndrickx et al. (1998, 1999).
footnote n: Spore formation was not observed but culture survived heating.
footnote o: Produced in aerobic cultivation.





#####
TABLE 27. Differentiation data for Lentibacillus speciesa,b
Characteristic	1. L. salicampi	2. L. halophilus	3. L. juripiscarius	4. L. lacisalsi	5. L. salarius
Motility	+	+	−	+	+
Growth at:
  pH 6.0	+	+	+	−	+
  pH 9.0	NG	−	+	+	−
Temperature range (°C)	15–40	15–42	10–45	15–40	15–50
Reduction of nitrate	+	−	+	+	+
NaCl range:
  5%	+	−	+	+	+
  10%	+	−	+	+	+
  25%	−	+	+	+	−
Oxidase	+	+	+	+	−
Hydrolysis of:	+	_	+	_	_
  Casein
  Tween 80	+	−	+	−	−
Acid production from:
  l-Arabinose	−	−	−	+	+
  d-Glucose	CR	−	+	−	+
  d-Fructose	CR	−	+	+	+
  Glycerol	+	−	+	−	+
  Lactose	−	−	−	−	+
  Maltose	−	−	−	−	+
  Mannitol	−	−	−	−	w
  d-Mannose	CR	−	−	−	+
  d-Ribose	CR	−	+	+	+
  Trehalose	−	−	−	−	w
  d-Xylose	CR	−	+	+	+
footnote a: Symbols: +, positive; −, negative; w, weak reaction; NG, not given; CR, conflicting results by different researchers (negative according to Yoon et al., 2002; positive according to Namwong et al., 2005).
footnote b: Data compiled from Yoon et al. (2002), Namwong et al. (2005), Jeon et al. (2005a), Lim et al. (2005c), and Tanasupawat et al. (2006).





#####
TABLE 28. Differential characteristics of the species of the genus Marinococcusa
Characteristic	1. M. halophilus	2. M. albus	3. M. halotolerans
Colony pigmentation	Yellowish orange	Creamy white	Orange
Growth without salt	−	−	+
Oxidase	−	+	−
Acid production from:
  d-Glucose	+	−	+
  Glycerol	+	−	ND
  Maltose	+	−	ND
  d-Mannitol	+	−	+
  Sucrose	+	−	ND
  d-Trehalose	+	−	ND
  d-Xylose	+	−	ND
Nitrate reduction	−	+	+
Hydrolysis of:
  Casein	+	−	−
  Gelatin	+	−	−
G+C content (mol%)	46.4	44.9	48.5
footnote a: Symbols: +, >85% positive; −, 0–15% positive; ND, not determined.





#####
TABLE 29. Differential characteristics of Oceanobacillus speciesa,b
                                                                         2. O. oncorhynchi subsp.	3. O. oncorhynchi subsp.
Characteristic	1. O. iheyensis	oncorhynchi	incaldanensis	4. O. picturae
Spore shape	E	E	−	E(S)
Spore position	ST	S	−	T
pH range	6.5–10	9–10	6.5–9.5	7–10
Anaerobic growth	−	+	−	−
Temperature range (°C)	15–42	15–40	10–40	5–40
Reduction of nitrate	−	+	+	+
Growth at 0.5% NaCl	+	+	−	w
Gelatin hydrolysis	+	−	−	−/w
Casein hydrolysis	+	−	−	+/w
Acid production from:
  d-Melibiose	−	+	NG	w
  d-Trehalose	−	+	NG	d
Growth on:
  d-Fructose	+	NG	+	−
  d-Xylose	−	NG	+	−
footnote a: Symbols: +, positive; −, negative; +/w, weak to moderately positive reaction; −/w, negative or weakly positive reaction; w, weak reaction; NG, not given. Spore shape abbreviations: E, ellipsoidal; S, spherical. Spore position abbreviations: T, terminal; ST, subterminal.
footnote b: Data compiled from Lu et al. (2001); Yumoto et al. (2005b); Lee et al. (2006b); Romano et al. (2006).





#####
TABLE 30. Phenotypic characteristics of Paraliobacillus ryukyuensisa,b
Characteristic
NaCl optima (%)	0.75–3.0
NaCl range (%)	0–22
pH optima	7.0–8.5
pH range	5.5–9.5
Temperature optima (°C)	37–40
Temperature range (°C)	10–47.5
Gelatin hydrolysis	−
Starch hydrolysis	+
Nitrate reduction	−
NH3 from arginine	−
Utilization of carbon compounds:
  d-Ribose, l-arabinose, d-xylose, d-glucose,	+
      d-fructose, d-mannose, maltose, sucrose, d-cellobiose, lactose, d-trehalose,
      d-raffinose, d-melezitose, glycerol, d-mannitol, d-sorbitol, myo-inositol, starch, inulin, α-methyl-d-glucoside,
      d-salicin, gluconate
  Adonitol, dulcitol	w
  d-Arabinose, d-galactose, d-rhamnose, melibiose	−
  Ethanol, formate, acetate, lactate, pyruvate, succinate, malate, fumarate, oxaloacetate, 2-oxoglutarate, citrate	−
footnote a: Symbols: +, positive; w, weakly positive; −, negative.
footnote b: Data from Ishikawa et al. (2002).





#####
TABLE 31. Products from glucose in aerobic and anaerobic cultivations of Paraliobacillus ryukyuensis IAM 15001Ta,b
                                                   Absorb-	Products (mM)
                                                   ance at	Glucose	Carbon recovery
Cultivationc	Cultivation time (h)	660 nm consumed (mM) Pyruvate	Lactate	Formate	Acetate	Ethanol	(%)
Aerobic	11	0.48	5.66	0.55	0.18	ND	5.05	ND	36
                                 14	1.09	11.32	5.83	0.59	ND	12.16	ND	64
Anaerobic	12	0.36	4.00	ND	0.97	6.90	3.29	3.27	96
                                 13	0.48	5.33	ND	1.85	9.45	4.59	4.30	103
footnote a: Symbols: ND, not detected.
footnote b: Data from Ishikawa et al. (2005).
footnote c: Paraliobacillus ryukyuensis IAM 15001T was cultivated in GYPF broth, pH 8.0, under aerobic cultivation by shaking and under anaerobic cultivation.





#####
TABLE 32. Effect of the initial pH of the medium on the composition of products of glucose fermentation by Paraliobacillus ryukyuensis IAM 15001Ta,b
                                                     End products (mol/mol glucose)	Lactate yield from	Carbon
Initial pH	Lactate	Formate	Acetate	Ethanol	consumed glucose (%)	recovery (%)
6.5	1.03	0.94	0.41	0.37	51	93
7.0	1.00	0.84	0.43	0.48	50	94
8.0	0.41	1.60	0.67	0.65	21	91
9.0	0.16	1.85	0.88	0.93	8	100
footnote a: Paraliobacillus ryukyuensis IAM 15001T was cultivated in heavily buffered 2.5% NaCl GYPF broths with different initial pH values. Decrease in pH during cultivation was 0.5 units or less.
footnote b: Data from Ishikawa et al. (2005).





#####
TABLE 33. Characteristics differentiating Paraliobacillus from related members of the halophilic/halotolerant/alkaliphilic and/or alkalitolerant group in Bacillus rRNA group 1, Alkalibacterium species and Marinilactibacillus psychrotoleransa
	Paraliobacillus ryukyuensisb	Amphibacillus xylanusc	Amphibacillus fermentumd	Amphibacillus tropicusd	Gracilibacillus halotoleranse	Gracilibacillus dipsosaurie,f,g	Halolactibacillush	pantothenticusi Virgibacillus	Alkalibacteriumlj,k,l	Marinilactibacillus psychtoleransm   
Characteristic
Spore formation	+n	+	+o	+	+	+	−	+	−	−
Anaerobic growth	+ (F)	+ (F)	+ (F)	+ (F)	−	+ (ANR)	+ (F)	+ (F)	+ (F)	+ (F)
Catalase	+	−	+	+	+	+	−	+	−	−
Glucose require-	+	+	+	+	−	−	+	−	ND	+
   ment in aerobic
   cultivation
NaCl (range, %)	0–22	<6	0.98–19.7	0.98–20.9	0–20	0–18.6	0–25.5	0 to ≥10	0–17	0–20
                                                                                                                                             (KCl)
NaCl (optimum,	0.75–3	ND	10.8	5.4–10.8	0	3.7 (KCl)	2–3	4	2–13	2.0–3.75
   %)
pH (range)	5.5–9.5	8–10	7–10.5	8.5–11.5	5–10	6 to ≥10	6–10	ND	8.5–12	6.0–10.0
pH (optimum)	7–8.5	ND	8.5–9	9.5–9.7	7.5	7.5	8–9.5	7	9.0–10.5	8.5–9.0
Major isoprenoid	MK-7	None	ND	ND	MK-7	MK-7	None	MK-7	None	None
   quinones
Peptidoglycan	m-Dpm	m-Dpm	ND	ND	m-Dpm	m-Dpm	m-Dpm	m-Dpm	Orn-d-Asp, Orn-d-Glu
   type	Lys-d-Asp,
                                                                                                                                                                                                           Orn (Lys)
                                                                                                                                                                                                            -d-Asp
G+C content	35.6	36–38	41.5	39.2	38	39.4	38.5–40.7	38.3	39.7–43.2 34.6–36.2
   (mol%)
Major cellular
   fatty acids:
  C13:0 ante	ND	−	ND	ND	−	−	+	−	−	−
  C15:0 ante	ND	+	ND	ND	+	+	−	+	−	−
  C15:0 iso	ND	−	ND	ND	−	+	−	+	−	−
  C16:0	ND	+	ND	ND	+	+	+	−	+	+
  C16:0 iso	ND	+	ND	ND	−	−	−	−	−	−
  C16:1 ω7	ND	−	ND	ND	−	−	−	−	+	+
  C16:1 ω9	ND	−	ND	ND	−	−	−	−	+	−
  C17:0 ante	ND	−	ND	ND	+	+	−	+	−	−
  C18:1 ω9	ND	−	ND	ND	−	−	−	−	+	+
Phylogenetic	HA group	HA group HA group HA group	HA	HA	HA	HA	Typical Typical lac-
   position	group	group	group	group	lactic bacte- tic bacteria
                                                                                                                                                                                                             ria group	group
Source	Decaying	Alkaline Sediment, Sediment, Surface	Nasal salt	Decaying	Soils	Washwa-	Decaying
                       marine alga manure with soda lake soda	mud,	glands	marine	ters of	marine
                                    rice and	lake	Great Salt of a desert algae, living	edible olives, algae, liv-
                                      straw	Lake	iguana	sponge	polygonum ing sponge,
                                                                                                                                                                                                            indigo fer- raw Japa-
                                                                                                                                                                                                            mentation nese ivory
                                                                                                                                                                                                               liquor	shell
footnote a: Symbols: +, positive; −, negative; ND, no data; F, fermentation; ANR, anaerobic respiration; m-Dpm, meso-diaminopimelic acid; Orn, ornithine; Asp, aspartic acid; Glu, glutamic acid.
footnote b: Data from Ishikawa et al. (2002).
footnote c: Data from Niimura et al. (1990).
footnote d: Data from Zhilina et al. (2001a).
footnote e: Data from Wainø et al. (1999).
footnote f: Data from Deutch (1994).
footnote g: Data from Lawson et al. (1996).
footnote h: Data from Ishikawa et al. (2005).
footnote i: Data from Heyndrickx et al. (1998, 1999).
footnote j: Data from Ntougias and Russell (2001).
footnote k: Data from Yumoto et al. (2004b).
footnote l: Data from Nakajima et al. (2005).
footnote m: Data from Ishikawa et al. (2003b).
footnote n: Produced in aerobic cultivation.





#####
TABLE 34. Characteristics differentiating Pontibacillus species (type strains)a,b
Characteristic	1. P. chungwhensis	2. P. marinus
Colony pigmentation on MA	Yellow	Creamy
NaCl concentration range for growth (%)	1–15	1–9
Oxidase reaction	−	+
Nitrate reduction	−	+
Hydrolysis of esculin	−	+
Hydrolysis of casein	+	−
Hydrolysis of starch	+	−
Acid production from d-glucose	+	−
Acid production from d-fructose	−	+
Major fatty acids	C15:0 iso, C15:0 ante, C16:0 iso	C15:0 iso, C15:0 ante, C16:1 ω7c OH
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Data as given in Lim et al. (2005a).





#####
TABLE 35. Characteristics differentiating Saccharococcus thermophilus from the phylogenetically closest Geobacillus speciesa
	Saccharococcus thermophilusb	caldoxylosilyticusc Geobacillus	stearothermophilusd Geobacillus	thermodenitrificanse Geobacillus	thermoglucosidasiusf Geobacillus   
Characteristic
Cell morphology	Cocci	Rods	Rods	Rods	Rods
Spore formation	−	+	+	+	+
Growth in the presence of 3% NaCl	ND	−	v	+	−
Starch hydrolysis	−	+	+	W	+
Casein hydrolysis	ND	+	v	+	+
Citrate reaction	−	+	−	−	−
Anaerobic growth	−	+	−	+	−
Nitrate reduction	v	+	v	+	+
Denitrification (gas formation)	v	−	−	−	−
Urease	−	v	−	+	−
Utilization of:
  Arabinose	+	+	−	+	−
  Galactose	+	+	v	+	−
  Lactose	−	+	v	+	−
  Rhamnose	+	v	−	−	+
  Xylose	+	+	−	+	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variable; w, weak reaction; ND, not determined.
footnote b: Data from Nystrandt (1984b).
footnote c: Data from Fortina et al. (2001a) and from Ahmad et al. (2000a).
footnote d: Data from Logan and Berkeley (1984) and from Claus and Berkeley (1986).
footnote e: Data from Manachini et al. (2000).
footnote f: Data from Suzuki et al. (1983).





#####
TABLE 36. Characteristics differentiating the species of the genus Virgibacillusa,b
	1. V. pantothenticus	2. V. carmonensis	3. V. dokdonensis	4. V. halodenitrificans	5. V. koreensis	6. V. marismortui	7. V. necropolis	8. V. proomii	9. V. salexigens   
Characteristic
Pink-pigmented	−	+	−	−	−	−	−	−	−
  colonies
Spore position:
  Central	−	−	−	−	−	−	+	−	+
  Subterminal	(+)	+	+	+	−	+	+	(+)	+
  Terminal	+	−	+	+	+	+	+	+	+
Spore shapec	ES	E(S)	ES	E	E	E	E	ES	E
Anaerobic growth	+	−	+	+	+	−	−	+	−
Acid from:
  N-Acetylglu-	+	−	+	−	+	(w)	+	−	w
     cosamine
  Amygdalin	+	−	−	+	−	−	−	−	w
  d-Arabinose	+	−	−	−	−	−	−	−	−
  d-Fructose	+d	−	+	+	+	+	(+)	+	+
  l-Fucose	d	−	−	−	−	−	−	−
  Galactose	−	−	+	+	−	−	−	+	−d
  d-Glucose	+d	−	+	+	w	+d	(w)	+	+
  Glycerol	+	−	w	−	+	(w)	−	+d
  Glycogen	−	−	−	−	−	−	d	−
  meso-Inositol	−	−	+	−	−	−	−	+	−
  d-Mannitol	−	−	−	d	−	−	−	−	+d
  d-Mannose	+d	−	+	+	−	+	(w)	+	+
  d-Melibiose	−	−	−	−	−	−	−	−	−
  l-Rhamnose	+	−	−	−	−	−	−	(−)	−
  d-Trehalose	+	−	−	+	w	−	(w)	+	−
  d-Turanose	+	−	−	−	−	−	−	−	−
Hydrolysis of:
  Casein	+	+	+	+	+	+	+	+
  Esculin	+	(w)	+	−	+	+	+	+	+
  Gelatin	+	−	+	+	−	+	(w)	+	+
H2S production	(−)	−	−	−	−	CR	−	−	+
Nitrate reduction	d	+	−	+	−	+	+	−	−
NaCl required for	−	+	−	d	−	+	−	−	+
  growth
Growth in 25% NaCl	−	−	−	d	−	−	−	−	w
Growth at:
  5 °C	−	−	−	−	−	−	−	−	−
  10 °C	−	+	−	+	+	−	+	−	−
  15 °C	+	+	+	+	+	+	+	+	+
  40 °C	+	+	+	+	+	+	+	+	+
  45 °C	+	−	+	+	+	+	−	+	+
  50 °C	+	−	+	−	−	+	−	+	−
footnote a: Symbols: +, >85% positive; (+), 75–84% positive; d, variable (26–74% positive); (−), 16–25% positive; −, 0–15% positive; w/+, weak to moderately positive reaction; w, weak reaction; (w), very weak reaction.
footnote b: Data from Arahal et al. (1999); Garabito et al. (1997); Heyndrickx et al. (1998, 1999); Heyrman et al. (2003b); Proom and Knight (1950), Yoon et al. (2005b, 2004c), and Lee et al. (2006b).
footnote c: Abbreviations: E, ellipsoidal; S, spherical; CR, conflicting results between the table and the species description in Arahal et al. (1999).
footnote d: For the type strain the opposite reaction was reported by Heyrman et al. (2003b).





#####
TABLE 37. Additional characteristics differentiating the species of Virgibacillusa,b
	1. V. pantothenticus	2. V. carmonensis	3. V. dokdonensis	4. V. halodenitrificans	5. V. koreensis	6. V. marismortui	7. V. necropolis	8. V. proomii	9. V. salexigens   
Characteristic
Arginine dihydrolase	−	−	−	−	−	−	−	d	−
β-Galactosidase	d	−	d	+	−	−
Lysine decarboxylase	−	−	−	−	−	−	−
Ornithine decarboxylase	−	−	−	−	−	−	−
Oxidase	+	+	+	+	+
Acid from:
  Adonitol	−	−	−	−	−
  d-Arabitol	−	−	−	−
  l-Arabitol	−	−	−	−
  Arbutin	+	−	−	+
  Cellobiose	d	−	+	−	+	−	d
  Dulcitol	−	−	−	−	−
  Erythritol	−	−	−	−
  d-Fucose	−	−	−	−
  β-Gentiobiose	d	−	−	−
  Gluconate	d	−	−	d
  Inulin	−	−	−	−
  2-Ketogluconate	−	−	−	−
  Lactose	d	−	+	d	−	−	−	d
  Lyxose	−	−	−	−
  Maltose	+	−	+	+	+	+	−	+	d
  Melezitose	−	−	−	−	−	−
  Methyl a-d-mannoside	d	−	−	−
  Methyl β-d-xyloside	−	−	−	−
  Raffinose	−	−	−	−	−	−
  Ribose	+	−	+	+	(w)	+
  Sorbitol	d	−	+	−	−	−
  Sorbose	−	−	−	−
  Sucrose	+	−	+	+	−	−	d
  d-Tagatose	+	−	(w)	+
  Xylitol	−	−	−	−
  l-Xylose	−	−	−	−
Utilization of:
  Acetate	+	+	d
  N-Acetyl-d-glucosamine	+
  Alanine	+
  Arabinose	_	−
  Arabitol	−	d
  Arginine	+
  Asparagine	+
  Aspartate	−
  Cellobiose	w	w	+	−	+	w	+
  Citrate	d	−	+	−	−	d	−
  Cysteine	−
  Ethanol	−
  Formate	−	+
  Fructose	−	+	+	+
  Fumarate	+
  Galactose	−	+
  Gluconate	+
  Glucose	w	−	+	+	w	+
  Glutamate	−	+





#####
TABLE 37. (continued)
	1. V. pantothenticus	2. V. carmonensis	3. V. dokdonensis	4. V. halodenitrificans	5. V. koreensis	6. V. marismortui	7. V. necropolis	8. V. proomii	9. V. salexigens   
Characteristic
  Glutamine	+
  Glycerol	−	+
  Glycine	+
  Inulin	+	+
  Isoleucine	+
  Lactate	+	+
  Lactose	−	−	+	w	w	d
  Leucine	−
  Lysine	+
  Malate	−	+	d
  Maltose	+	+	+	+
  Mannitol	+	+	d
  Mannose	+	+	+
  Melibiose	+	+	−	+	+
  Methanol	−
  Methionine	−
  Phenylalanine	+
  Proline	−
  Propionate	+
  Pyruvate	+	+
  Raffinose	+	+	+	+	+
  Rhamnose	+	d
  Ribose	+
  Salicin	+	+	+
  Serine	−
  Sorbitol	+
  Succinate	−	+	+	−
  Sucrose	−	+	+	+	+	d
  Trehalose	−	+	+	+	+	d
  Turanose	+
  Valine	+
  d-Xylose	−	d
Hydrolysis of:
  DNA	−	+	+
  Tween 80	+	+	−	−	−
  Urea	−	−	−	−	+	−	−
footnote a: Symbols: +, >85% positive; (+), 75–84% positive; d, variable (26–74% positive); (−), 16–25% positive; −, 0–15% positive; w/+, weak to moderately positive reaction; w, weak reaction; (w), very weak reaction; blanks indicate no data available.
footnote b: Data from Arahal et al. (1999); Garabito et al. (1997); Heyndrickx et al. (1998, 1999); Heyrman et al. (2003b); Proom and Knight (1950), Yoon et al. (2005b, 2004c), Lee et al. (2006b).





#####
TABLE 38. Characteristics of the type strains of the species of the genus Alicyclobacillusa
	9. A. hesperidum FR-11d	1. A. acidocaldarius 104-1Ab,c,d	10. A. kakegawensis 5-A83Jg	2. A. acidiphilus TA-67e	11. A. macrosporangiidus 5-A239-2O-Ag	3. A. acidoterrestris GD3Bc,d,f	12. A. pomorum 3Am	13. A. sacchari RB718g	4. A. contaminans 3-A191g	14. A. sendaienensis NTAP-1l	5. A. cycloheptanicus SCHc,h,i,j	15. A. shizuokensis 4-A336g	6. A. disulfidooxidans SD-11 j,k	16. A. tolerans K1k	7. A. fastidiosus S-TABg	17. A. vulcanalis CsHg2n	8. A. herbarius CP-1i   
Characteristic
Cell size (μm)	0.7–0.8 × 2.0–3.0 0.9–1.1 × 4.8–6.3 0.6–0.8 × 2.9–4.3	0.8–0.9 × 4.0–5.0 0.4–0.6 × 2.5–4.5 0.3–0.5 × 0.9–3.6	0.9–1.0 × 4.0–5.0	ND
Motility	ND	Motile	ND	Motile	Nonmotile	Nonmotile	Nonmotile	Motile
Spores	Ellipsoidal,	Oval, terminal	Oval, terminal	Ellipsoidal,	Oval,	Oval,	Ellipsoidal,	Oval, sub-
                           terminal to	to subterminal	to subterminal	subterminal	subterminal	subterminal	subterminal	terminal
                          subterminal
Sporangia	Not swollen	Swollen	Slightly swollen	Swollen	Slightly swollen	Swollen	Swollen	Swollen
                                                              or not swollen
Gram reaction	+	+	+	+ to v	+	v	+ to v	+
Anaerobic growth	−	−	−	−	+	+	−	−
Optimum	60–65	50	42–53	50–55	48	35	40–45	55–60
  temperature (°C)
Growth temperature	45–70	20–55	35–55	35–60	40–53	4–40	20–55	35–65
  range (°C)
Optimum pH	3.0–4.0	3	4	4.0–4.5	3.5–4.5	1.5–2.5	4.0–4.5	4.5–5.0
Growth pH range	2.0–6.0	2.5–5.5	2.2–5.8	3.5–5.5	3.0–5.5	0.5–6.0	2.5–5.0	3.5–6.0
Growth in NaCl:
  1%	+	+	+	+	+	ND	+	+
  2%	+	+	+	+	+	ND	+	+
  3%	−	+	+	ND	+	ND	ND	+
  4%	−	+	+	ND	+	ND	ND	+
  5%	−	−	−	−	+	ND	−	+
Growth factors	Not required	Not required	Not required	Not required	Methionine	Yeast extract	Not required	Not
                                                                                                                                                                             or vitamin B12,	required
                                                                                                                                                                             pantothenate,
                                                                                                                                                                               isoleucine
Nitrate reduction to	−	−	−	−	−	ND	−	+
  nitrite
Presence of:
  Oxidase	−	−	−	−	+	ND	−	−
  Catalase	w	+	w	−	+	ND	+	+
  Mineral substrates	ND	ND	ND	ND	ND	S0, Fe2+ and Fe2S	ND	ND
Acid production from:
  N-Acetyl-	−	−	−	ND	ND	−	ND	−
     glucosamine
  Adonitol	−	−	−	ND	ND	−	ND	−
  Amygdalin	−	−	−	−	−	−	−	+
  d-Arabinose	−	+	−	−	+	−	+	+
  l-Arabinose	+	+	+	+	ND	−	+	+
  d-Arabitol	−	−	−	−	+	−	−	−
  l-Arabitol	−	−	−	ND	ND	−	ND	−
  Arbutin	−	+	−	+	−	−	−	+
  Cellobiose	+	+	+	+	−	−	−	+
  Dulcitol	−	−	−	ND	+	−	ND	−
  d-Fructose	+	+	+	+	+	−	+	+
  d-Fucose	−	−	−	−	−	−	+	+
  l-Fucose	−	−	−	−	+	−	+	−
  d-Galactose	+	+	+	+	−	−	+	+
  β-Gentiobiose	−	+	−	v	−	−	−	+
  Gluconate	−	−	−	ND	ND	−	ND	−
  d-Glucose	+	+	+	+	+	−	+	+
  Glycerol	+	−	+	+	−	−	−	+
  Glycogen	−	−	−	−	−	−	−	−
  Erythritol	−	−	+	−	−	−	−	−
  Esculin	−	+	−	+	+	−	−	+
  Inositol	−	−	+	−	+	−	+	−
  Inulin	−	−	−	−	ND	−	−	−
  2-Keto-gluconate	−	−	−	ND	ND	−	ND	−
  5-Keto-gluconate	−	−	−	−	+	−	−	+
  Lactose	+	+	+	v	−	−	−	+





#####
TABLE 38. (continued)
	9. A. hesperidum FR-11d	1. A. acidocaldarius 104-1Ab,c,d	10. A. kakegawensis 5-A83Jg	11. A. macrosporangiidus	2. A. acidiphilus TA-67e	3. A. acidoterrestris GD3Bc,d,f	4. A. contaminans 3-A191g	14. A. sendaienensis NTAP-1l	5. A. cycloheptanicus SCHc,h,i,j	15. A. shizuokensis 4-A336g	6. A. disulfidooxidans SD-11 j,k	17. A. vulcanalis CsHg2n	7. A. fastidiosus S-TABg	8. A. herbarius CP-1i   
Characteristic
    d-Lyxose	−	−	−	−	+	−	+	−
    Maltose	+	+	+	+	−	−	−	+
    d-Mannose	+	+	+	+	+	−	+	+
    Mannitol	+	−	+	+	+	−	+	+
    Melibiose	+	−	w	−	−	−	+	+
    Melezitose	−	+	−	−	−	−	−	+
    Methyl α-d-glucoside	−	+	−	−	−	−	−	+
    Methyl	−	−	−	−	−	−	−	+
      α-d-mannoside
    Methyl β-xyloside	−	−	−	−	ND	−	+	−
    d-Raffinose	+	+	−	−	−	−	+	+
    Rhamnose	−	−	+	v	+	−	+	+
    Ribose	+	+	+	+	+	−	+	+
    Salicin	−	+	−	v	−	−	−	+
    Sorbitol	−	+	+	-	+	−	−	−
    l-Sorbose	−	+	−	v	+	−	−	−
    Starch	−	−	−	−	−	−	−	−
    Sucrose	+	+	+	+	−	−	−	+
    d-Tagatose	−	−	−	v	+	−	+	−
    Trehalose	+	+	+	+	−	−	+	+
    d-Turanose	−	+	−	−	−	−	−	+
    Xylitol	−	+	+	−	−	−	−	−
    d-Xylose	−	+	−	+	+	−	+	+
    l-Xylose	−	−	−	−	+	−	−	−
Presence of hopanoids	+	ND	+	ND	−	ND	ND	ND
Presence of a	+	ND	+	ND	+	ND	ND	ND
    sulfonolipid
Major menaquinone	MK-7	MK-7	MK-7	MK-7	MK-7	MK-7	MK-7	MK-7
Mol% G + C	60.3	54.1	51.6	60.1–60.6	55.6	53	53.9	56.2
footnote a: Symbols: +, positive; −, negative; w, weakly positive; v, variable; ND, not determined.
footnote b: Results from Darland and Brock (1971).
footnote c: Results from Wisotzkey et al. (1992).
footnote d: Results from Albuquerque et al. (2000).
footnote e: Results from Matsubara et al. (2002).
footnote f: Results from Deinhard et al. (1987a).
footnote g: Results from Goto et al. (2007).
footnote h: Results from Deinhard et al. (1987b).
footnote i: Results from Goto et al. (2002a).
footnote j: Results from Dufresne et al. (1996).
footnote k: Results from Karavaiko et al. (2005).
footnote l: Results from Tsuruoka et al. (2003).
footnote m: Results from Goto et al. (2003).
footnote n: Results from Simbahan et al. (2004).





#####
TABLE 39. Fatty acid composition of the type strains of the species of the genus Alicyclobacillus grown at optimum temperaturea,b
	1. A. acidocaldarius 104-1c	2. A. acidiphilus TA-67d	3. A. acidoterrestris GD3Bc	4. A. contaminans 3-A191e	5. A. cycloheptanicus SCHf	6. A. disulfidooxidans SD-11g,h	7. A. fastidiosus S-TABe	8. A. herbarius CP-1f	9. A. hesperidum FR-11c	10. A. kakegawensis 5-A83Je	11. A. macrosporangiidus 5-A239-2O-Ae	12. A. pomorum 3Ai	13. A. sacchari RB718g	14. A. sendaienensis NTAP-1j	15. A. shizuokensis 4-A336e	16. A. tolerans K1h	17. A. vulcanalis CsHg2k   
Fatty acid
C14:0	−	–	–	–	0.8	ND	–	–	–	–	–	0.5	–	–	–	ND	–
C14:0 ante	–	–	1	–	–	ND	–	–	–	–	–	–	–	–	–	ND	–
C15:0 iso	2.2	–	–	1.8	0.5	ND	2.5	–	5.4	–	2.1	19.9	0.8	1.1	0.7	ND	1.5
C15:0 ante	–	0.3	–	0.5	–	ND	1.9	–	6.6	–	1.2	9.9	0.5	1.5	–	ND	0.7
C15:0	–	–	–	–	0.6	ND	–	–	–	1.2	–	0.5	–	–	0.5	ND	–
C16:0 iso	1.1	–	–	16.9	1	ND	8.3	3.8	0.9	0.9	44.2	18.3	–	1.6	1.9	ND	4.2
C16:0	0.7	1.5	1.1	0.9	2.4	ND	1.3	5.1	2.1	8.8	6.1	1.4	0.5	4.9	6.1	ND	7.8
C17:0 iso	10.8	0.6	–	29.3	2.7	ND	5.3	5.6	4.9	0.5	16.7	13.3	2.4	4.5	4	ND	8.3
C17:0 ante	3	2.6	0.6	43.8	1.3	ND	5.4	3	10.3	–	25.2	34.2	4.6	10.5	–	ND	8.5
C17:0	–	–	–	0.6	–	ND	–	0.5	–	1.2	–	–	–	0.6	1.6	ND	–
C18:0 iso	–	–	–	4.7	–	ND	–	3.2	–	–	4.5	–	–	–	–	ND	–
C18:0	–	–	–	0.6	1.3	ND	–	2.4	–	–	–	1.3	–	0.9	–	ND	–
C17:0 ωcyclohexane	48.9	82.6	71.6	–	–	Mfa	61.1	–	56.8	–	–	–	64.4	44.1	–	60	46.2
C17:0 ωcyclohexane 2OH
C18:0 ωcyclohexane	–	–	–	–	–	ND	–	–	–	–	–	–	–	–	–	1.2	–
C19:0 ωcyclohexane	–	–	–	–	–	Mfa	13.9	–	13.3	–	–	–	26.9	30.2	–	7.9	22.8
C18:0 ωcycloheptane	–	–	–	–	86.8	ND	–	67.1	–	65.6	–	–	–	–	65.4	ND	–
C18:0 ωcycloheptane 2OH	–	–	–	–	2.3	ND	–	3.5	–	15	–	–	–	–	12.4	ND	–
C20:0 ωcycloheptane	–	–	–	–	–	ND	–	4.5	–	6.4	–	–	–	–	7.4	ND	–
footnote a: Symbols: –, not detected; ND, not determined; Mfa, major fatty acid.
footnote b: Values for fatty acids presents at levels of less than 0.5% in all strains are not shown.
footnote c: Results from Albuquerque et al. (2000).
footnote d: Results from Matsubara et al. (2002).
footnote f: Results from Goto et al. (2002a); Deinhard et al. (1987b) detected 20:0 ω- cycloheptane.
footnote g: Results from Dufresne et al. (1996).
footnote h: Results from Karavaiko et al. (2005).
footnote k: Results from Simbahan et al. (2004).





#####
TABLE 40. Characteristics for differentiating species of the genus Listeria a,b
Characteristic	L. monocytogenes	L. innocua	L. ivanovii	L. seeligeri	L. welshimeri	L. grayi
β Hemolysis	+	−	+	+	−	−
CAMP test with:
  Rhodococcus equi	−	−	+	−	−	−
  Staphylococcus aureus	+	−	−	+	−	−
Lecithinase	+	−	+	d	−	−
Acid production from:
  Gluconate	−	−	−	−	−	d
  Glucose 1-phosphate	−	−	+	−	−	−
  d-Mannitol	−	−	−	−	−	+
  Melezitose	+	d	+	+	+	−
  Methyl α-d-glucososide	+	+	+	+	+	+c
  Methyl α-d-mannoside	+	+	−	−	+	+
  l-Rhamnose	+	d	−	−	d	+
  Ribose	−	−	+d	−	−	+
  Sucrose	+	+	+	+	+	−
  Soluble starch	−	−	−	d	+	−
  d-Xylose	−	−	+	+	+	−
Nitrates reduced to nitrites	−	−	−	−	−	−e
Acid phosphatase	+	+	+	+	+	−
Amino acid peptidase:
  d-Alanine	−	+	+	+	+	+
  Lysine	−	+	+	+	+	+
Cystine arylamidase	−	−	−	−	−	+
Phosphoamidase	+	+	+	+	+	−
Tween 80 esterase	+	+	d	d	+	+f
Growth in the presence of 10 μg/ml trypaflavine	+	+	+	+	+	−
Growth in peptone water plus 10% (w/v) NaCl	d	+	d	d	+	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Data from Seeliger and Jones (1986), Kämpfer et al. (1991) and Rocourt and Catimel (1985).
footnote c: No acid produced by Listeria grayi subsp. murrayi.
footnote d: No acid produced by Listeria ivanovii subsp. londoniensis.
footnote e: Nitrates reduced to nitrites by Listeria grayi subsp. murrayi.
footnote f: Tween 80 esterase not produced by Listeria grayi subsp. murrayi.





#####
TABLE 41. Additional descriptive characteristics for differentiating species of the genus Listeria a,b
Characteristic	L. monocytogenes	L. grayi	L. innocua	L. ivanovii	L. seeligeri	L. welshimeri
Gram stain	+	+	+	+	+	+
Acid production from:
  l-Arabinose	−	−	−	d	−	−
  Dextrin	d	+	−	−	ND	ND
  Galactose	d	+	−	d	–	–
  Gluconate	−	d	−	−	d	–
  d-Glucose	+	+	+	+	+	+
  Glycerol	+	+	+	+	+	+
  Glycogen	−	−	−	−	–	–
  5-Ketogluconate	d	+	d	+	+	+
  Lactose	+	+	+	+	+	+
  d-Lyxose	d	d	d	−	–	d
  Melezitose	d	−	d	d	d	d
  α-d-Melibiose	−	d	−	−	−	−
  Sucrose	d	−	d	d	d	+
  Sorbitol	d	−	−	−	ND	ND
  Sucrose	−	−	d	d	+	D
  d-Tagatose	d	−	d	−	–	−
  Trehalose	+	+	+	+	+	+
  d-Turanose	+	+	+	+	+	+
  d-Xylitol	+	d	+	+	+	+
Hydrolysis of:
  Esculin	+	+	+	+	+	+
  Cellulose	−	−	−	−	ND	ND
  Hippurate	+	−	+	+	ND	ND
  Starch	d	+	d	δ	d	d
Voges–Proskauer	+	+	+	+	+	+
Methyl red test	+	+	+	+	+	+
Leucine esterase	d	+	+	d	+	+
Chymotrypsin	+	+	+	d	+	+
α-Glucosidase	d	+	+	+	d	−
β-Glucosidase	+	+	+	+	−	+
N-Acetyl-β-glucosamidase	d	+	d	d	+	−
Growth in peptone water	d	+	+	d	d	+
     plus 10% (w/v) NaCl
Pathogenicity for mice	+	−	−	+	−	−
Cell-wall type	A1γ	A1γ	A1γ	A1γ	A1γ	A1γ
Major peptidoglycan	meso-DAP	meso-DAP	meso-DAP	meso-DAP	meso-DAP	meso-DAP
     diamino acid
Major menaquinone	MK-7	MK-7	MK-7	MK-7	ND	ND
Mol% G+C (Tm)	37–39	41–42.5	36–38	37–38	36	36
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined. meso-DAP, meso- diaminopimelic acid.
footnote b: Data from Seeliger and Jones (1986), Kämpfer et al. (1991) and Rocourt and Catimel (1985).





#####
TABLE 42. Somatic and flagella antigens used for serotyping Listeriaa
                             Somatic (O factor)	Flagella (H factor)
Serovar	antigensb, c	antigensb
L. monocytogenes:
  1/2a	I, II, III	A, B
  1/2b	I, II, III	A, B, C
  1/2c	I, II, III	B, D
  3a	II, III, IV, (XII), (XIII)	A, B
  3b	II, III, IV, (XII), (XIII)	A, B, C
  3c	II, III, IV, (XII), (XIII)	B, D
  4a	III, (V), VII, IX	A, B, C
  4ab	III, V, VI, VII, IX, X	A, B, C
  4b	III, V, VI	A, B, C
  4c	III, V, VII	A, B, C
  4d	III, (V), VI, VIII	A, B, C
  4e	III V, VI, (VIII), X	A, B, C
  7	III, XII, XIII	A, B, C
L. grayi:
  Not	III, XII, XIV	A, B, C
      designated
L. innocua: d
  4ab	III, (V), VI, VII, IX	A, B, C
  6a	III, V, (VI), (VII), (IX), XV	A, B, C
  6b	III, (V), (VI), (VII), IX, XXI	A, B, C
L. ivanovii:
  5
                      III, V, VI, (VII) X
L. seeligeri: d
  1/2b	I, II, III	A, B, C
  4c	III, V, VII	A, B, C
  4d	III, (V), VI, VIII	A, B, C
  6b	III, (V), (VI), (VII), IX, XXI	A, B, C
L. welshimeri:
  6a	III, V, (VI), (VII), (IX), XV	A, B, C
  6b	III, (V), (VI), (VII), IX, XXI	A, B, C
footnote a: () Denotes factors not always detected.
footnote b: Data from Seeliger and Hohne (1979).
footnote c: Factor II is heat labile.
footnote d: Undesignated combinations of O factors also occur.





#####
TABLE 43. Characteristics differentiating the genera Listeria, Brochothrix, Erysipelothrix, Kurthia, and Lactobacillusa,b
Genus	Listeria	Brochothrix	Erysipelothrix	Kurthia	Lactobacillus
                                               c	d
Motile	+	−	−	+	−e
Oxygen requirement	Facultative	Facultative	Facultative	Aerobic	Facultative
     for growth at 35°C
Growth at 35°C	+	−	+	+	+
Catalase	+	+f	−	+	−g
H2S production	−	−	+	−h	−
Acid from glucose	+	+	+	−	+
Peptidoglycan typei	A	A	B	A	A
Major peptidoglycan	meso-DAP	meso-DAP	l-Lysine	l-Lysine	Lysine or meso-DAP,
     diamino acid	or ornithine
Major menaquinone	MK-7	MK-7	−	MK-7	−j
Fatty acid typek,l	S, A, I	S, A, I	S, A, I, U	S, A, I	S, A, (U)
Mol% G+C	36–38	35.6–36.1	36–40	36.7–37.9	34–53
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Data from McLean and Sulzbacher (1953), Davidson et al. (1968), Collins-Thompson et al. (1972), Tadayon and Caroll (1971), Schleifer and Kandler (1972), Stuart and Welshimer (1973, 1974), Seeliger and Welshimer (1974), Shaw (1974), Jones (1975), Collins and Jones (1981), Keddie (1981b), Sharpe (1981), Rocourt and Gri- mont (1983), Seeliger et al. (1984), Flossmann and Erler (1972), White and Mirikitani (1976).
footnote c: All species motile at 20–25°C, poorly or nonmotile at 37°C (Seeliger and Welshimer, 1974).
footnote d: Majority of strains motile, but nonmotile strains do occur (Keddie, 1981a).
footnote e: Most strains nonmotile, but a few motile strains occur (Sharpe, 1981).
footnote f: Catalase production dependent on medium and temperature of incubation (Davidson et al., 1968).
footnote g: Some strains give positive catalase reaction (Sharpe, 1981).
footnote h: Weak production of H2S by some strains (Jones, 1975; Keddie, 1981a).
footnote i: Group A, cross-linkage between positions 3 and 4 of two peptide subunits; group B, cross-linkage between positions 2 and 4 of two peptide subunits (Schleifer and Kandler, 1972).
footnote j: Lactobacillus mali contains MK-8 and MK-9 as major menaquinones; a menaquinone has also been detected in Listeria casei subsp. rhamnosus (Collins and Jones, 1981).
footnote k: Straight-chain saturated; U, monounsaturated; A, anteiso-methyl-branched; I, iso-methyl-branched; cyclopropane-ring fatty acids.
footnote l: Those in parentheses may be present.





#####
TABLE 44. DNA–DNA hybridization (per cent relative binding at 60°C) of Listeria speciesa
Species	L. monocytogenes	L. ivanovii	L. innocua	L. welshimeri	L. seeligeri
L. monocytogenes	66–100
L. ivanovii	27–34	85–100
L. innocua	47–56	22–45	87–100
L. welshimeri	41–46	22–38	42–49	83–100
L. seeligeri	29–38	34–50	22–34	26–35	71–100
L. grayi	4–21	2–7	5–26	2–19	1–7
footnote a: Data adapted from Rocourt et al. (1982a).





#####
TABLE 45. Numbers of nucleotide differences and homology values of a continuous stretch of 1458 nucleotides of the 16S rRNA of Listeria species
                                 No. nucleotide differences or % homology between:a,b
Species	L. innocua	L. ivanovii	L. monocytogenes	L. seeligeri L. welshimeri
L. innocua	98.8	99.2	98.7	99.1
L. ivanovii	18	98.4	99.1	99.1
L. monocytogenes	11	23	98.5	99.8
L. seeligeri	19	13	22	99.0
L. welshimeri	13	13	17	14
footnote a: Data adapted from Collins et al. (1991).
footnote b: The number below the diagonal are numbers of nucleotide differences, and the number above the diago- nal are homology values.





#####
TABLE 46. L. monocytogenes strains commonly used for laboratory characterization
Strain designation	Original source	Serovar	Available from:a	Comments
53 XXIII	Rabbit peritoneal exudates,	2-Jan	ATCC 15313, NCTC	Type strain, used for taxonomic
                           Cambridge, UK, 1924b	10357, CIP 82.110,	and other studiesc
                                                                                       SLCC 53 SLCC 5850
58 XXIII	Guinea pig mesenteric lymph	1/2a	NCTC 7973, ATCC 35152,	Used for taxonomic, immunological,
                           node, Cambridge UK, 1924b	CIP 54.149, SLCC 2371,	physiological, molecular biological,
                                                                                       ATCC 43248–51d	and virulence studies
Mackaness/EGD	Origin uncertain, obtained by G.B.	1/2a	NCTC 12427,	Extensively used for immunological,
                           Mackaness from E.G.D. Murray,	SLCC 5764	physiological, molecular biological,
                           Canada, in the 1960se	and virulence studies. Complete
                                                                                                                         genome sequence availablef
DPL10403S	Streptomycin-resistant variant	1/2a	Extensively used for
                            of 10403 obtained from the	molecular biological
                            laboratory of M.L. Gray, USAg	and virulence studies
LO28	Human clinical isolate, Spainh	1/2c	Extensively used for
                                                                                        molecular biological
                                                                                        and virulence studies
Scott A	Human clinical isolate, USAi	4b	ATCC 49594j,	Used as control strain, especially by food
                                                                                        ATCC 700302j,	microbiologists in the USA
                                                                                        ATCC 700301j
646/86	Soft cheese associated with case of	4b	NCTC 11994	Used as control strain, especially by food
                           human listerial meningitis, UKk	microbiologists in the UK
footnote a: NCTC, National Collection of Type Cultures, London, UK; ATCC, American Type Culture Collection, Manassas, VA, USA; CIP, Institut Pasteur Collection, Paris, France; SLCC, Special Listeria Culture Collection, established by H.P.R. Seeliger in Wurzburg, now held by H. Hof, University of Heidelberg, Germany.
footnote b: Data from Murray et al. (1926).
footnote c: Culture shows atypical reactions, usually nonhemolytic, nonmotile, and CAMP-test-negative; deletions in the prfA gene.
footnote d: Spontaneously produced nonhemolytic variants with deletions in the prfA gene.
footnote e: H. Hof, University of Heidelberg, personal communication.
footnote f: Data from Glaser et al. (2001).
footnote g: Data from Bishop and Hinrichs (1987).
footnote h: Data from Vicente et al. (1985).
footnote i: Data from Fleming et al. (1985).
footnote j: Atypical forms, either forming petite colonies (Siragusa et al., 1990) or showing increased resistance to nisin (Mazzotta and Montville, 1997).
footnote k: Data from Bannister (1987).





#####
TABLE 47. Phenotypic characteristics distinguishing subspecies of Listeria ivanovii and Listeria grayi a,b
                                                                                             Species/subspecies
Characteristic	L. ivanovii subsp. ivanovii	L. ivanovii subsp. londoniensis
Production of acid from:
  N-Acetyl β-d-mannosaminec	−	+
  Ribose	+	−
DNA–DNA hybridization	Group I	Group II
Multilocus enzyme electrophoresis cluster	Group I	Group II
Ribotype patterns using chromosomal DNA	EIV1 and EIV2	EIV3 and EIV4
  digested with EcoRI
Strains availabled	NCTC 11846, ATCC, 19119, CIP 78.42	NCTC 12701, ATCC 49954, CIP 103466
                                                                     L. grayi subsp. grayi	L. grayi subsp. murrayi
Reduction of NO2− to NO3−
                                                                               +	−
Acid production from:
  D-Lyxose	−	+
  Methyl α-D-glucoside	+	−
  L-Rhamnose	d	−
  D-Turanose	−	+
  Tween 80 esterase	+	−
Nonmurein composition of cell wall	Glucose, glucosamine	Rhamnose, glucose, glucosamine
Strains available	NCTC 10815, ATCC, 19120, CIP 105447	NCTC 10812, ATCC 25401, CIP 76.124
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Data from Boerlin et al. (1992), Fiedler et al. (1984), Kämpfer et al. (1991), Rocourt and Catimel (1985), and Rocourt et al. (1992).
footnote c: Fermentation after 18–24 h.
footnote d: NCTC = National Collection of Type Cultures, London, UK; ATCC = American Type Culture Collection, Manassas, VA, USA; CIP = Institut Pasteur Col- lection, Paris, France.





#####
TABLE 48. Differential characteristics of species of the genus Brochothrix
	B. campestris	B. thermosphacta   
Growth with 8% NaCl after 2 d	−	+
Growth with and reduction of	−	+
  0.05% potassium tellurite
Hippurate hydrolysis	+	−
Acid from rhamnose	+	−





#####
TABLE 49. Phenotypic characteristics of Paenibacillus speciesa
	1. P. polymyxa	2. P. agarexedens	3. P. agaridevorans	4. P. alginolyticus	5. P. alkaliterrae	6. P. alvei	7. P. amylolyticus	8. P. anaericanus	9. P. antarcticus	10. P. apiarius	11. P. assamensis	12. P. azoreducens	13. P. barcinonensis	14. P. barengoltzii	15. P. borealis	16. P. brasilensis	17. P. campinasensis	18. P. cellulosilyticus	19. P. chibensis   
Characteristic
Spore shape	Oval	Oval	Oval	Oval Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval
Swollen sporangium	+	−	+/−	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
Parasporal crystal	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
Anaerobic growth	+	−	−	−	−	+	+	+	+	+	nd	+	+	−	+	+	+	−	−
Catalase	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
Oxidase	−	+	+	−	+	+	−	+	+	−	+	−	−	+	−	nd	−	+	−
Nitrate reduction	+	−	−	−	−	−	+	−	−	+	−	−	−	+	−	+	nd	−	+
Voges–Proskauer	+	−	−	−	−	+	−	−	−	−	nd	−	+	−	+	nd	+	−
Hydrolysis of:
  Casein	+	−	−	−	−	+	+(w)	nd	−	+	+	−	−	nd	+	+	+	−	−
  Esculin	+	+	+	nd	+	+	nd	nd	+	nd	+	nd	nd	+	+	+	+	+	nd
  Gelatin	+	−	−	nd	−	+	+	−	−	nd	+	+	+	−	−	D	+	−	−
  Starch	+	+	−	+	+	+	+	+	+	+	+	+	−	nd	−	+	+	+	+
  Urea	−	−	+	−	D	−	−	nd	+	−	−	−	nd	nd	nd	−	−	−
Degradation of:
  Tyrosine	−	D	−	−	−	D	−	nd	−	+	−	−	nd	nd	nd	nd	nd	nd	−
Formation of:
  Indole	−	−	−	−	−	+	−	−	nd	−	−	−	nd	−	−	nd	nd	−	−
  Dihydroxyacetone	+	−	−	nd	nd	+	−	nd	−	−	nd	−	nd	nd	−	−	nd	nd	−
Utilization of:
  Acetate	nd	nd	nd	+	−	nd	−	−	nd	nd	−	nd	nd	nd	−	nd	+	nd	−
  Citrate	−	−	−	+	−	−	−	−	nd	+	−	nd	−	nd	−	+	nd	−	−
Optimal growth temperature, °C 30	30	30	28–30 30	28	28–37	30–35 10–15	28	nd	37	30	37	28	30–32	40	28	37
Growth at:
  50°C	−	−	−	−	−	−	−	−	−	−	−	+	−	+	−	−	−	−	+
Growth in NaCl:
  2%	D	nd	nd	D	nd	+	+	+	+	+	+	nd	+	+	+	+	+	+	+
  5%	−	−	−	−	−	D	−	−	−	+	−	−	+	−	−	−	+	−	−
  7%	−	−	−	−	−	−	−	−	−	−	−	−	nd	−	−	−	+	−	−
Acid from:
  L-Arabinose	++	−	−	+	nd	−	+	nd	+	−	nd	−	+	−	++	−	nd	+	+
  D-Glucose	++	+	+	+	nd	+	+	+	+	+	nd	+	+	−	++	++	nd	+	+
  Glycerol	++	−	−	nd	nd	+	+	nd	−	nd	nd	+	+	−	++	−	nd	nd	−
  D-Mannitol	++	−	−	+	nd	−	+	nd	−	−	nd	+	+	−	++	++	nd	−	+
  D-Xylose	++	−	−	+	nd	−	+	nd	+	−	nd	+	+	−	++	−	nd	+	+
Nitrogen fixation	+	nd	nd	nd	nd	−	nd	nd	nd	nd	nd	nd	nd	nd	+	+	nd	nd	nd
G+C (mol%)	43–46 47–49 50–52 47–49 49.4	45–47	46.3–46.6	42.6	40.7	52–54	41.2	47	45.0	nd	54	nd	51	51	52.5–53.2
footnote a: Symbols: +, positive reaction for all or more than 90% of the strains tested. −, negative reaction for all or less than 10% of the strains tested; +/−, most strains positive for this character; ++, acid and gas production; D, various strains react differently for this character; D(+), although various strains react differently, the majority of them is positive for this test; D(w), strains react differently, but if positive, the reaction is weak; w/−, two results are reported in the literature, either weakly positive or negative; −(w), usually negative, but sometimes a weak positive reaction is reported; +(w), positive but weak reaction; nd, either not measured or not reported unambiguously in original descriptions.





#####
TABLE 49. (continued)
	20. P. chinjuensis	21. P. chitinolyticus	22. P. chondroitinus	23. P. cineris	24. P. cookii	25. P. curdlanolyticus	26. P. daejeonensis	27. P. dendritiformis	28. P. durus	29. P. ehimensis	30. P. elgii	31. P. favisporus	32. P. gansuensis	33. P. glucanolyticus	34. P. glycanilyticus	35. P. graminis	36. P. granivorans	37. P. hodogayensis	38. P. illinoisensis   
Characteristic
Spore shape	Oval	Oval	Oval	Oval Oval	Oval	Oval Oval	Oval	Oval	Oval Oval	Oval	Oval	Oval	Oval Oval nd	Oval
Swollen sporangium	+	+	+	+	+	+	+	+	+	+	+	+/−	+	+	+	+	+	−(w)	+
Parasporal crystal	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
Anaerobic growth	+	−	−	+	+	−	nd	+	+	−	+	+	−	+	+	+	−	−	+
Catalase	+	+	+	+	+	+	+	+	+	+	+	+	−	+	+	+	+	+	+
Oxidase	+	+	−	+	+	−	+	+	−	+	−	+	−	+	−	−	−	+	−
Nitrate reduction	−	+	−	+	+	+	−	−	−	+	+	+	−	+	−	+	+	−	−
Voges–Proskauer	nd	+	−	D(w)	+	−	nd	−	+	−	−	−	nd	−	−	nd	−	−	−
Hydrolysis of:
  Casein	+	D	−	+(w)	+	−	nd	+	−	D	+	−	+	D(+)	−	nd	−	nd	+
  Esculin	+	nd	nd	+	+	nd	+	nd	nd	nd	+	nd	+	+	+	+	nd	+	nd
  Gelatin	+	D	nd	−	D	nd	−	nd	−	+	nd	+	D	D(+)	−	nd	−	−	+
  Starch	+	−	+	nd	nd	+	+	+	−	+	+	+	−	+	+	+	+	+	+
  Urea	−	nd	+	−	−	+	−	+	nd	nd	nd	+	nd	−	−	+	nd	−	−
Degradation of:
  Tyrosine	−	nd	−	nd	nd	nd	nd	−	−	nd	nd	−	−	nd	−	nd	−	nd	−
Formation of:
  Indole	nd	nd	−	−	−	−	nd	+	−	nd	+	−	nd	−	−	−	−	−	−
  Dihydroxyacetone	nd	nd	nd	nd	nd	nd	nd	−	−	nd	nd	−	nd	nd	nd	nd	nd	nd	−
Utilization of:
  Acetate	nd	nd	D	nd	nd	−	nd	+	nd	nd	nd	nd	nd	D	−	nd	−	nd	+
  Citrate	nd	−	−	−	−	−	nd	−	−	−	−	−	nd	D(+) −	nd	−	−	−
Optimal growth temperature, °C 30–37	25–37	28–30	nd	nd	30	30	37	30–37	28–40	nd	37	35–40 30 28–37	28	37	30	37
Growth at:
  50°C	−	−	−	+	+	−	nd	−	−	+	−	−	−	−	−	−	−	−	+
Growth in NaCl:
  2%	+	nd	+	+	+	+	nd	+	nd	nd	+	+	nd	+	nd	nd	+	+	+
  5%	−	nd	−	−	+	−	nd	+	−	nd	−	+(w)	nd	+	−	nd	−	−	−
  7%	−	nd	−	−	−	−	nd	nd	−	nd	−	nd	nd	nd	−	nd	−	−	−
Acid from:
  L–Arabinose	−	−	+	+	+	+	−	−	−	+	−	nd	+	D	nd	++	+	−	+
  D–Glucose	+	+	+	+	+	+	−	+	++	+	+	+	+	+	nd	++	+	+	+
  Glycerol	−	nd	nd	−	+(w)	+	−	nd	−	nd	D	nd	+	D(+)	nd	++	+	+	+
  D–Mannitol	−	−	+	+	−	−	+	−	++	+	+	+	−	D(+)	nd	++	+	+	+
  D–Xylose	−	−	+	+	+	+	−	−	−	+	D	+	+	+	nd	++	+	−	+
Nitrogen fixation	nd	nd	nd	nd	nd	nd	nd	nd	+	nd	nd	nd	nd	nd	nd	+	nd	nd	nd
G+C (mol%)	53	51.3–52.8	47–48	51.5	51.6 50–52	53	55	48–53 52.9–54.9 51.7	53	50	48.1	50.5	52.1	47.8	55	47.6–48.3
                                                                                                                                                                                                                                                                                                                                                                                                                            (continued)
                                                                                                                                                                                                                                                                                                                                                                                                                                                             275
                                                                                                                                                                                                                                                                                                                                                                                                          276





#####
TABLE 49. (continued)
	39. P. jamilae	40. P. kobensis	41. P. koleovorans	42. P. koreensis	43. P. kribbensis	44. P. lactis	45. P. larvae	46. P. lautus	47. P. lentimorbus	48. P. macerans	49. P. macquariensis	50. P. massiliensis	51. P. mendelii	52. P. motobuensis	53. P. naphthalenavorans	54. P. nematophilus	55. P. odorifer	56. P. pabuli   
Characteristic
Spore shape	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval Oval	Oval
Swollen sporangium	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
Parasporal crystal	−	−	−	−	−	−	−	−	D	−	−	−	−	−	−	−	−	−
Anaerobic growth	+	−	+	+	+	−	+	+	+	+	+	+	+	+	−	+(w)	+	+
Catalase	+	+	−	+	+	+	−	+	−	+	+	+	+	+	+	+	+	+
Oxidase	−	−	−	+	−	+	nd	−	−	nd	nd	−	+	+	nd	−	−	−
Nitrate reduction	+	+	−	+	+	D	D	−	−	+	−	+	−	+	D	−	+	−
Voges–Proskauer	+	−	−	−	nd	−	−	−	−	−	−	−	−	−	+	+	nd	−
Hydrolysis of:
  Casein	+	−	nd	+	+	−	+	−	−	−	−	nd	−	nd	−	−	nd	+
  Esculin	+	nd	+	+	+	+	+	nd	nd	nd	nd	+	+	nd	nd	+	+	nd
  Gelatin	+	nd	−	nd	+	−	+	nd	−	+	−	−	−	nd	−	−	nd	nd
  Starch	+	+	−	+	+	+	−	+	−	+	+	+	−	nd	D	+	+	+
  Urea	nd	+	−	−	−	−	nd	+	−	nd	−	−	−	nd	+	−	nd	−
Degradation of:
  Tyrosine	nd	nd	nd	nd	−	nd	−	−	−	−	−	nd	−	nd	nd	nd	nd	−
Formation of:
  Indole	nd	−	−	−	nd	−	−	−	−	−	−	−	−	nd	−	−	nd	−
  Dihydroxyacetone	nd	nd	nd	nd	nd	nd	−	nd	−	−	−	nd	nd	nd	nd	nd	nd	nd
Utilization of:
  Acetate	nd	−	nd	+	nd	nd	nd	+	nd	nd	nd	nd	nd	nd	nd	nd	nd	+
  Citrate	−	−	−	−	+(w)	−	−	−	−	D	−	−	−	nd	D	−	nd	−
Optimal growth temperature, °C	30	30	30	38–40 30–37 30–40	28–30/35–37	28–30 28–30	30	20	30–37 25–30	37	30–37	30	28	28–30
Growth at:
  50°C	−	−	−	+	−	+	−	−	−	D	−	+	−	+	nd	−	−	−
Growth in NaCl:
  2%	+	+	nd	nd	+	nd	+	+	−	nd	+	+	nd	+	+	+	nd	+
  5%	−	−	−	nd	−	nd	−	+	−	−	−	+	−	+(w)	−	−	nd	D
  7%	−	−	−	−	−	nd	−	nd	−	−	−	nd	−	−	−	−	nd	nd
Acid from:
  L–Arabinose	+	+	−	+	+	+	−	+	−	++	−	+	+	nd	−	−	+	+
  D–Glucose	+	+	−	+	+	+	+	+	+	++	+	+	+	nd	+	+	+	+
  Glycerol	+	−	−	nd	+(w)	−	+	nd	nd	nd	nd	+	+	nd	−	−	D	nd
  D–Mannitol	+	−	−	+	+	+	−	+	−	++	+	+	−	nd	+	−	−	+
  D–Xylose	+	+	−	−	+	+	−	+	−	++	+	−	+	nd	−	−	+	+
Nitrogen fixation	nd	nd	nd	nd	nd	nd	nd	nd	nd	d	nd	nd	nd	nd	nd	nd	+	nd
G+C (mol%)	40.6–40.8 50–52 54–55.8	54	48	51.7	42–44	50–52	38	52–53	39	nd	50.8	47	49	44	44	48–50
                                                                                                                                                                                                                                                                                                                                                                       (continued)





#####
TABLE 49. (continued)
	57. P. panacisoli	58. P. pasadenensis	59. P. peoriae	60. P. phyllosphaerae	61. P. popilliae	62. P. rhizosphaerae	63. P. sanguinis	64. P. sepulcri	65. P. stellifer	66. P. terrae	67. P. thiaminolyticus	68. P. timonensis	69. P. turicensis	70. P. validus	71. P. wynnii	72. P. xinjiangensis	73. P. xylanolyticus   
Characteristic
Spore shape	Oval	Oval	Oval	Oval	Oval	Oval	Oval	Oval Oval	Oval	Oval	Oval	Oval	Oval	Oval	Spherical	Oval
Swollen sporangium	+	+	+	+	+	+/−	+	+	+	+	+	+	+	+	+/−	+	+/−
Parasporal crystal	−	−	−	−	+	−	−	−	−	−	−	−	−	−	−	−	−
Anaerobic growth	+	nd	+	+	+	−	+	−	+	+	+	+	+	−	+	−	+
Catalase	+	+	+	+	−	+	−	+	+	+	+	+	−	+	+	+	+
Oxidase	+	+	−	+	−	+	−	+	−	−	+	+/−	−	−	−	−	−
Nitrate reduction	+	−	D(+)	+	−	+	−	−	−	+	+	+(w)	w/−	−	+	−	+
Voges–Proskauer	−	+	+	−	+	+	−	−	nd	nd	−	−	+	−	−	nd	+
Hydrolysis of:
  Casein	+(w)	nd	+	−	−	−	nd	−	+	+	+	nd	nd	nd	−	−	−
  Esculin	−	+	+	+	nd	+	nd	+	+	+	nd	+	+	nd	+	+	nd
  Gelatin	+	+	+	nd	−	−	−	−	−	+	nd	−	−	nd	−	+	+
  Starch	−	nd	+	+	−	−	nd	−	+	+	+	+	+	+	+	−	+
  Urea	−	nd	−	−	nd	−	−	−	nd	−	−	−	−	+	−	−	−
Degradation of:
  Tyrosine	nd	nd	−	nd	−	−	nd	−	−	−	+	nd	nd	−	nd	−	−
Formation of:
  Indole	−	−	−	−	−	−	−	−	−	nd	+	−	−	−	−	nd	−
  Dihydroxyacetone	−	nd	−	nd	−	−	nd	nd	−	nd	−	nd	nd	nd	nd	nd	−
Utilization of:
  Acetate	−	nd	nd	nd	nd	nd	nd	nd	−	−	+	nd	nd	+	nd	nd	nd
  Citrate	−	nd	−	−	−	−	−	−	−	−	+	−	−	−	−	−	−
Optimal growth temperature, °C	37	nd	28–30	28	28–30	28	30–37	25	28	30	28	30–37	37–42	28–30	20	30–35	37
Growth at:
  50°C	−	nd	−	−	−	−	−	−	−	−	−	+	−	+	−	−	−
Growth in NaCl:
  2%	+	+	+	nd	+	+	+	+	+	+	+	+	+	+	+	+	+
  5%	+	−	−	−	−	+	−	−	−	−	+	−	+	−	−	−	+
  7%	−	−	−	−	−	−	−	−	−	−	−	−	nd	−	−	−	−
Acid from:
  L–Arabinose	+(w)	−	++	+	−	+	+	+	nd	+	D	+	+	+	D	+	+
  D–Glucose	−	−	++	+	+	+	−	+	nd	+	+	+	+	+	+	+	+
  Glycerol	nd	nd	−	+	nd	nd	−	−	nd	+	nd	−	−	nd	D	+	−
  D–Mannitol	+	nd	++	+	−	+	+	+	nd	+	D	−	−	+	+	−	+
  D–Xylose	nd	nd	++	+	−	+	+	+	nd	+	−	+	+	+	+	+	+
Nitrogen fixation	nd	nd	+	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	nd	+	nd	nd
G+C (mol%)	53.9	nd	45–47	50.7	41	50.9	nd	50	55.6	47	52–54	nd	nd	50–52	44.6	47.0	50.5





#####
TABLE 50. Differential characteristics of species of the genus Aneurinibacillusa
Characteristic	1. A. aneurinilyticusb,c	2. A. danicusc	3. A. migulanusb,c	4. A. terranovensisd,e	5. A. thermoaerophilusb,f
Hydrolysis of:
  Casein	−	+	−	ng	+
  Gelatin	−	+	+	+	+
  Starch	+	−	+	w	−
Growth at:
  20°C	d	−	+	d	−
  30°C	+	−	+	+	−
  50°C	d	+	d	+	+
  55°C	−	+	−	d	+
Nitrate reduction	+	−	+	(+)	−
Acid production from:
  N-Acetylglucosamine	−	−	−	−	w
  Adonitol	−	+	−	−	−
  d-Arabinose	−	+	−	−
  Dulcitol	−	+	−	−	−
  d-Fructose	−	+	+	−h	w
  d-Glucose	−	−	−	−h	+
  myo-Inositol	−	−	+	−	−
  d-Lyxose	−	+	−	−	+
  d-Mannose	−	+	−	−h	−
  Sorbitol	−	+	−	−	−
  l-Sorbose	−	+	−	−	+
  d-Tagatose	−	+	−	−	+
  Xylitol	−	+	−	−	−
  d-Xylose	−	+	−	−	+
Growth in NaCl:
  2%	+	w	+	−	+
  5%	+	−	+	−	−
  7%	w	−	w	−	−
Alkali from:g
  cis-Aconitate	−	−	+
  trans-Aconitate	−	+	dh
  Aspartate	−	+	+
  Caprylate	+	+	di
  Citrate	−	+	d
  d-Gluconate	−	+	+
  Fumarate	+	+	+
  d-Galacturonate	−	+	+
  l-Glutamate	−	+	+
  d-Glucuronate	−	+	−
  dl-Lactate	+	+	di
  d-Malate	+	+	dh
  l-Malate	+	+	dh
  Malonate	+	+	+
  Mucate	+	−	+
  Propionate	+	+	di
  Quinate	−	−	+
  Succinate	−	+	+
  l-Tartrate	−	−	+
footnote a: Symbols: +, >85% positive; (+), (75–84% positive); d, variable (16–84% positive); −, 0–15% positive; w, weak reaction; ng, no growth on test medium; no entry indicates that no data are available.
footnote b: From Heyndrickx et al. (1997).
footnote c: From Goto et al. (2004).
footnote d: From Allan et al. (2005).
footnote e: Data for this species (other than growth temperature tests) were obtained by incubating at 40°C, and (excepting acid and alkali production from carbon sources – see footnote g below) were obtained at pH 5.5.
footnote f: Data for this species were obtained by incubating at 55°C.
footnote g: Data are from A. H. A. Albaser and N. A. Logan (unpublished results) and the method of testing is described in the section Procedures for testing special characters in the treatment of Brevibacillus.
footnote h: Type strain gives a positive reaction.
footnote i: Type strain gives a negative reaction.





#####
TABLE 51. Additional characteristics of species of the genus Aneurinibacillusa
Characteristic	1. A. aneurinilyticusb	2. A. danicusc	3. A. migulanusb	4. A. terranovensisd	5. A. thermoaerophilusc
Oxidase	+	+	+	w
Utilization of:
  N-Acetyl-d-glucosamine	−	−	−	de	+
  cis-Aconitate	−	d	de	−
  trans-Aconitate	−	d	df	de
  d-Alanine	−	+	−	+
  l-Alanine	−	+	de	+
  4-Aminobutyrate	−	+	−	de
  5-Aminovalerate	+	+	−
  l-Arabinose	−	w	−	−	−
  l-Arabitol	−	−	de	−
  d-Arabitol	−	+	−	de	df
  Aspartate	d	+	de	+
  Betaine	−	+	−	−
  Caprate	−	−	−	−
  Caprylate	+	+	−	−
  Citrate	−	−	+	df	de
  m-Coumarate	−	−	−	−
  Erythritol	−	w	−	−	−
  Ethanolamine	+	+	−	+
  Fructose	−	+	+	+	de
  Fumarate	+	+	df	+
  Galacturonate	−	+	de	df
  Gluconate	d	+	+	−
  Glucosamine	−	+	df	−
  Glucose	−	−	−	+	+
  l-Glutamate	−	+	+	+
  Glutarate	+	−	−	−
  dl-Glycerate	d	−	de	df
  Glycerol	+	+	+	+
  Histamine	+	d	−	df
  l-Histidine	−	d	−	−
  3-Hydroxybenzoate	−	+	−	−
  4-Hydroxybenzoate	−	−	−	−
  β-Hydroxybutyrate	−	+	de	+
  Hydroxyquinoline-β-glucuronide	+	+	−	−
  myo-Inositol	−	−	+	−
  Itaconate	−	−	−	−
  2-Ketogluconate	+	+	de	−
  5-Ketogluconate	−	+	de	−
  α-Ketoglutarate	−	+	+
  dl-Lactate	+	+	+	+
  d-Malate	+	+	de	+
  l-Malate	+	+	df	+
  Malonate	+	+	−	−
  Maltose	−	−	−	−
  Maltotriose	−	−	−	−
  Mannitol	−	−	d	df
  Mannose	−	+	−	+	−
  1-0-Methyl-α-d-glucopyranoside	−	−	−	−
  1-0-Methyl-β-d-glucopyranoside	−	−	+	−
  Mucate	−	−	−	−
  Phenylacetate	−	+	−	+
  Proline	−	+	de	+
  Propionate	+	+	−	de
  Protocatechuate	−	+	−	−
  Putrescine	+	+	de	+
  Quinate	−	−	df	+
  Ribose	+	+	de	+
  Saccharate	−	−	−	−
  l-Serine	−	+	−	de





#####
TABLE 51. (continued)
Characteristic	1. A. aneurinilyticusb	2. A. danicusc	3. A. migulanusb	4. A. terranovensisd	5. A. thermoaerophilusc
  Succinate	+	+	d	+
  Sucrose	−	−	−	de	−
  Tagatose	d	+	−	−	−
  Trehalose	−	−	de	−
  Tricarballylate	d	−	−	+
  Trigonelline	−	+	−	de
  Tryptamine	−	−	−	−
  Tryptophan	+	+	−	−
  Turanose	−	−	−	df
  l-Tyrosine	+	−	+	−	+
  Tween 20	−	−
  Tween 40	−	−
  Tween 60	−	−
  Tween 80	−	−	+
Growth at pH:
  5	+	−	−	+	−
  6	+	+	+	+	+
  7	+	+	+	d	+
  8	+	−	+	−	+
  9	+	−	+	−	+
Fatty acids (mean percentages of total):g
  C15:0 iso	57.2	57.7	48.6	45.4	58.5
  C15:0 anteiso	1.3	<1.0	1.3	40.9	5.1
  C16:0	5	6.3	3.5	1.9	2.2
  C16:0 iso	2.3	3.5	6.5	2.0	3.8
  C17:0 iso	2	8.0	2.1	<1.0	23.6
footnote a: Symbols: +, >85% positive; (+), (75–84% positive); d, variable (16–84% positive); −, 0–15% positive; w, weak reaction; ng, no growth on test medium; no entry indicates that no data are available.
footnote b: Data are from A. H. A. Albaser and N. A. Logan (unpublished results) and the method of testing is described in the section Procedures for testing special characters in the treatment of Brevibacillus.
footnote c: From Goto et al. (2004).
footnote d: From Allan et al. (2005).
footnote e: Type strain gives a negative reaction.
footnote f: Type strain gives a positive reaction.
footnote g: Fatty acid data for Aneurinibacillus terranovensis are for cells grown on 1/2 BFA.





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TABLE 52. Characteristics differentiating the species of the genus Brevibacillusa,b
	B. brevis	B. agri	B. borstelensis	B. centrosporus	B. choshinensis	B. formosus	B. ginsengisoli	B. invocatus	B. laterosporus	B. levickii c	B. limnophilus	B. parabrevis	B. reuszeri	B. thermoruberd   
Characteristic
Gram reaction	+/v	+	+	+	+	+	+	−	+/v/−	+	v	+/v	+	+
Anaerobic growth	−	−	−	−	−	−	+	−	+	−e	−	−	−	−
Growth at:
  20°C	d	+	+	+	+	+	+	+	+	+	+	+	+	−
  50°C	−	−	+	−	−	−	−	−	d	+	−	d	−	+
  55°C	−	−	−	−	−	−	−	−	−	d	−	−	−	+
NaCl tolerance:
  2%	d	+	−	−	−	+	w	d	+
  3%	−	−	−	−	−	−	−
  4%	−
  5%	d	−	−	−
Hydrolysis of:
  Casein	+	+	+	−	−	+	+	−	+	d/w	−	+	−	+
  Gelatin	+	+	+	−	−	+	+	−	+	+	−	+	−	+
  ONPG	+	−	−	−	−	−	−	−	−	+	−
  Starch	−	−	−	−	−	−	−	−	−	w	−	−	−	+
  Urea	−	−	−	−	−	−	+	−	−	−	−	−	−	+
Nitrate reduction	d	−	+	d	−	+	+	−	+	d	−	+	−	−
Acid from:f
  N-Acetylglucosamine	+	+	+	+	−	+	−	+	−	−	−	+
  d-Fructose	+	+	+	−	−	d	−	+	−	+	−	+
  d-Glucose	+	+	−	d	−	d	−	+	−	−	+	+
  Glycerol	+	+	D	d	−	+	−	+	−	+	+	−
  Maltose	+	+	−	−	−	−	−	+	−	−	+	−
  d-Mannitol	+	+	−	+	−	−	−	+	−	−	+	+
  d-Mannose	−	d	−	−	−	−	−	+	−	−	−
  Ribose	+	d	+	+	+	+	−	+	−	+	+	−
  d-Tagatose	−	−	+	−	−	d	−	−	−	−	−	−
  d-Trehalose	+	+	−	−	−	−	−	+	−	−	+	−
  d-Turanose	+	−	−	−	−	−	−	−	−	−	+	−
Alkali from:f
  cis-Aconitate	+	d	−	+	−	+	−	−	d	+	−
  trans-Aconitate	−	d	−	−	−	−	−	−	d	−	−
  Aspartate	+	+	−	+	−	+	−	+	+	d	+
  Caprylate	−	−	−	d	−	−	−	−	d	−	+
  Citrate	+	d	−	+	d	−	−	−	d	−	+	+
  Fumarate	+	+	+	+	−	d	d	+	d	+	−
  d-Galacturonate	−	d	−	−	−	−	−	−	+	−	+
  d-Gluconate	+	+	−	d	d	−	−	−	+	−	−
  d-Glucuronate	−	−	−	−	−	−	−	−	d	−	+
  l-Glutamate	+	+	−	+	−	+	−	+	+	+	+
  dl-Lactate	+	+	−	+	−	−	d	−	d	+	+
  d-Malate	+	+	−	−	d	−	−	−	d	−	−
  l-Malate	+	+	d	+	+	d	−	−	+	+	+
  Malonate	+	+	+	+	d	−	−	−	+	d	+
  Mucate	−	−	−	−	−	−	d	−	+	d	−
  2-Oxoglutarate	+	+	+	+	+	+	+	+	+	+	+
  Propionate	+	d	+	+	+	d	−	−	d	d	+
  Quinate	−	−	−	−	−	−	−	−	+	+	−
  Succinate	+	+	+	+	−	+	−	−	+	+	+
  l-Tartrate	−	d	−	−	−	−	−	−	+	d	−
footnote a: Symbols: +, >85% positive; d, results differ between strains (16–84% positive); −, 0–15% positive; +/v, positive or variable reaction within a strain; +/v/−, positive, vari- able or negative reaction within a strain; v, reaction varies within a strain; w, weak reaction; +/w, positive or weak positive reaction; d/w, results differ between strains, but positive reactions are weak; no entry indicates that no data are available.
footnote b: Data from Manachini et al. (1985), Goto et al. (2004), Heyndrickx et al. (1997), Allan et al. (2005), Albaser and Logan (unpublished results).
footnote c: Data for this species (other than growth temperature tests) were obtained by incubating at 40 °C, and (excepting acid and alkali production from carbon sources – seef below) were obtained at pH 5.5.
footnote d: Data for this species were obtained by incubating at 45 °C.
footnote e: Brevibacillus levickii is microaerophilic.
footnote f: Data for Brevibacillus limnophilus are from Goto et al. (2004); data for Brevibacillus thermoruber are from Manachini et al. (1985); data for Brevibacillus levickii are from Allan et al. (2005) and inoculum was at pH 7, although this is supra-optimal for this species. Data for all other species are from Albaser and Logan (unpublished results), and the method of testing is described in the section Procedures for testing special characters.





#####
TABLE 53. Utilization of carbon compounds by Brevibacillus speciesa
	B. brevis	B. agri	B. borstelensis	B. centrosporus	B. choshinensis	B. formosus	B. ginsengisoli	B. invocatus	B. laterosporus	B. levickiic	B. limnophilus	B. parabrevis	B. reuszeri	B. thermoruberd   
Utilization of:b
Acetate	+	w
Adonitol	−	−	−	−	−	−	−	−	−	+	−	−
d-Alanine	+	+	+	−	−	+	−	−	+	+	+
l-Alanine	+	+	+	−	−	+	+	+	+	+	+	+
4-Aminobutyrate	d	−	+	−	−	−	−	−	d	−	+
l-Arabinose	−	−	−	−	−	−	−	−	−	−	−	−	+
l-Arabitol	−	−	−	−	−	−	−	−	−	+	−	−
Cellobiose	d	−	−	−	−	+	+	−	+	−	+	d
Citrate	d	−	−	−	d	−	−	−	−	+	−	+	−	−
Ethanolamine	d	+	+	−	−	+	−	d	−	+	d
d-Fructose	+	+	+	−	d	+	−	−	+	+	−	+	+
Galactose	−	−	−	−	−	−	−	−	−	d	−	−	+
Gentiobiose	−	−	−	−	−	−	−	−	+	d	+	d
Gluconate	d	+	+	−	d	+	−	−	−	+	+	+
Glucosamine	−	−	−	−	−	−	−	−	−	d	−
d-Glucose	+	+	−	+	d	+	+	−	+	+	+	+	+
dl-Glycerate	−	−	+	−	−	−	−	+	+	−	+
Glycerol	+	+	d	−	−	+	+	−	+	+	+	−	+
3-Hydroxybutyrate	+	+	+	d	−	+	+	−	+	−	+	+
Inositol	−	d	−	−	−	−	−	−	−	−	−	−	+
2-Ketogluconate	−	−	−	−	−	−	−	−	−	+	−	−
5-Ketogluconate	−	−	−	−	−	−	−	−	+	−	−
Lactose	−	−	−	−	−	−	−	−	−	+	−	−
l-Malate	−	+	+	−	−	−	d	d	+	−	−	−
Maltitol	−	−	−	−	−	−	−	−	−	+	−
Maltose	+	+	−	−	−	+	−	−	+	+	+	−	+
Maltotriose	+	+	−	−	−	+	−	+	+	+	−
Mannitol	+	+	−	+	d	+	−	+	+	+	+	+	+
Melezitose	+	−	−	−	−	+	−	−	−	−	d	−
1-O-Methyl-β-d-galactopyranoside	−	−	−	−	−	−	−	−	+	−	−
1-O-Methyl-α-d-glucopyranoside	−	d	−	−	−	−	−	−	−	−	+	−
1-O-Methyl-β-d-glucopyranoside	−	−	−	−	−	−	−	+	+	−	−
Mucate	−	−	−	−	−	−	−	−	d	−	−
2-Oxoglutarate	d	+	d	+	−	+	+	d	d	+	+
Palatinose	+	+	−	−	−	+	−	−	−	+	−
Phenylacetate	d	+	−	+	d	d	−	+	−	−	+	+
Proline	+	+	+	−	−	+	+	−	+	+	+	+
Putrescine	−	+	−	d	−	−	−	−	+	+	+
Pyruvate	−
Quinate	−	−	−	−	−	−	+	−	+	−	−
Rhamnose	−	−	−	+	−	−	−	−	−	−	−	−
d-Ribose	+	−	+	d	+	+	−	−	+	d	−	+	+
Saccharate	−	−	−	−	−	−	−	−	d	−	−
l-Serine	+	+	+	−	−	+	+	−	+	+	+	+
Sorbitol	−	−	−	−	−	−	−	−	−	+	−	−
Succinate	−	+	+	+	−	d	−	+	+	−	+	w
Sucrose	+	+	−	−	−	+	−	−	−	+	+	−
meso-Tartrate	−	−	−	−	−	−	−	−	+	−	−
Trehalose	+	+	−	−	−	+	−	−	+	d	+	−	+
Tryptophan	−	−	−	−	−	−	−	−	d	−	−
l-Tyrosine	−	d	d	d	−	+	−	d	−	d	−
d-Xylose	−	−	−	−	−	−	−	−	−	−	−	−	+
footnote a: Symbols: +, >85% positive; d, results differ between strains (16–84% positive); -, 0–15% positive; +/v, positive or variable reaction within a strain; +/v/-, positive, variable or negative reaction within a strain; v, reaction varies within a strain; w, weak reaction; +/w, positive or weak positive reaction; d/w, results differ between strains, but positive reactions are weak; no entry indicates that no data are available.
footnote b: Brevibacillus brevis, Brevibacillus agri, Brevibacillus borstelensis, Brevibacillus centrosporus, Brevibacillus choshinensis, Brevibacillus formosus, Brevibacillus invocatus, Brevibacillus laterosporus, Brevibacillus levickii, Brevibacillus parabrevis, and Brevibacillus reuszeri were negative for utilization of: l-arabinose, d- arabitol, dulcitol, l-fucose, lactulose, lyxose, melibiose, 1–O-methyl-α-galactopyranoside, 3–O-methyl-d-glucopyranose, raffinose, sorbose, xylitol, d-xylose, histamine, trigonelline, tryptamine, 5-aminovaler- ate, betain, caprate, m-coumarate, gentisate, glutarate, 3-hydroxybenzoate, 4-hydroxybenzoate, itaconate, 3-phenylpropionate, protocatechuate, d-tartrate, l-tartrate, tricarballylate.
footnote f: below) were obtained at pH 5.5.
footnote d: Data for this species were obtained by incubating at 45°C.





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TABLE 54. Percentage fatty acid composition of Cohnella thermotolerans, Cohnella hongkongensis, Bacillus subtilis, and Paenibacillus polymyxaa
Fatty acid C. thermotolerans C. hongkongensis B. subtilis	P. polymyxa
C13:0 anteiso	0.8
C14:0 iso	2.1	2.3	1
C14:0	1	5
C15:0 iso	3.2	8.1	27	1
C15:0 anteiso	28.4	31.2	39	63
C15:0	1.4	8
C16:0 iso	45.5	11.9	1	6
C16:1 iso	1
C16:0	6.6	25.3	1	9
C16:1 ω11c	0.9
C17:0 iso	8	2
C17:0 anteiso	6.7	2.6	1	17
C17:1 iso	1.1	1.9	3
C17:0	1.2
C17:1 anteiso	10
C17:1 ω6c	1
Other	8
C18:1ω7c	4
footnote a: Data for Cohnella thermotolerans and Cohnella hongkongensis are based on the type strains (Kämpfer et al., 2006). Data for Bacillus subtilis and Paenibacillus polymyxa were taken from Kämpfer (2002) and are compiled from several species descriptions.





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TABLE 55. Common characteristics of Pasteuria ramosa Metchnikoff (1888), Pasteuria penetrans sensu stricto emend. Starr and Sayre (1988a), Pasteuria thornei Starr and Sayre (1988a), Pasteuria nishizawae Sayre, Wergin, Schmidt and Starr (1991) emend. Noel, Atibalentja and Domier (2005), and "Candidatus Pasteuria usgae" Giblin-Davis, Williams, Bekal, Dickson, Brito, Becker and Preston (2003b)
Characterisitic	Description
Morphological similarities as observed by light microscopy:
 Vegetative cells	Microcolonies consist of dichotomously branched mycelium. Diameter of mycelial
                                                                 filaments similar. Mycelial filaments are seen in host tissues only during early
                                                                 stages of infection. Daughter microcolonies seem to be formed by lysis of "sac-
                                                                 rificial" intercalary cells. Nearly all vegetative mycelium eventually lyses, leaving
                                                                 only sporangia and endospores.
  Endospores	Terminal hyphae or peripheral cells of the colony elongate and swell, giving
                                                                 rise to sporangia. A single endospore is produced within each sporangium.
                                                                 Endospores are in the same general size range. Refractivity of endospores, as
                                                                 observed on the light microscope, increases with maturity.
  Staining reaction	Gram-positive
Ultrastructural similarities:
  Vegetative cells	Mycelial cell walls are typical of Gram-positive bacteria. Mycelial filaments divided
                                                                  by septa. Double-layered cell walls. Where they occur, mesosomes are similar in
                                                                  appearance and seem to be associated with division and septum formation.
  Endospores	Typical endogenous spore formation. Identical sequences in endospore formation:
                                                                  (a) septa form within sporangia; (b) sporangium cytoplast condenses to form
                                                                  forespore; (c) endospore walls form; (d) final endospore matures; and
                                                                  (e) "light" areas adjacent to endospore give rise to extrasporal fibers.
Similar sequences of life stages	Microcolonies. Fragmentation of microcolonies. Quartets of sporangia. Doublets
                                                                  of sporangia. Single sporangia. Free endospores.
Host–bacterium relationships	All parasitize invertebrates. Colonies first observed in the host are sedentary and
                                                                  located in the host’s musculature. Growth in muscle tissue eventually leads to
                                                                  fragmentation and entry of microcolonies into the coelom or pseudocoelom
                                                                  of the respective host. Microcolonies carried passively by body fluids. Coloniza-
                                                                  tion of hemolymph or pseudocoelomic fluid by the parasite is extensive. Host
                                                                  ranges are very narrow: Pasteuria ramosa occurs only in cladoceran water fleas,
                                                                  Pasteuria penetrans sensu stricto in the root-knot nematode Meloidogyne incog-
                                                                  nita, Pasteuria thornei in the lesion nematode Pratylenchus brachyurus, Pasteuria
                                                                  nishizawae in Heterodera and Globodera, and "Candidatus Pasteuria usgae" in
                                                                  Belonolaimus. Host is completely utilized by the bacteria; in the end, the host
                                                                  becomes little more than a bag of bacterial endospores.
Survival mechanisms	Survive in field soil and at bottom of ponds. Resist desiccation. Loss of infectivity
                                                                  after 5 min at 70°C may indicate moderate resistant to heat.





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TABLE 56. Comparison of Pasteuria ramosa, Pasteuria nishizawae, Pasteuria penetrans sensu stricto emend., Pasteuria thornei, and "Candidatus Pasteuria usgae"
Characteristic	1. P. ramosa	2. P. nishizawae	3. P. penetrans	4. P. thornei	5. "Candidatus P. usgae"
Colony shape	Cauliflower-like floret	Cauliflower-like floret	Spherical to clusters of	Small, elongate clusters	Cauliflower-like floret
                                                               initially, later fragments	elongated grape-like sporangia
                                                               into cluster of elongated
                                                               grape-like sporangia
Sporangia
   Shape	Teardrop	Cup	Cup	Rhomboidal	Cup to rhomboidal
   Diameter, μma	2.12–2.77	4.1–4.7	3.0–3.9	2.22–2.7	4.7–7.1
   Height, μma	3.40–4.35	2.8–3.4	2.26–2.60	1.96–2.34	2.73–4.97
   Fate of sporangial	Remains rigidly in place;	Sporangial wall and	Basal portion collapses inward	Remains essentially rigid,	Basal portion collapses
   wall at maturity of	external markings divide	mother cell matrix of	in the developed endospore;	sometimes collapsing at	inward in the devel-
   endospore	sporangium in three parts	endospore disintegrate,	no clear external markings	bases; no clear external	oped endospore; no
                                                               leaving exosporium as	markings	clear external markings
                                                               the outermost layer of the
                                                               endospore; no clear
                                                               external markings
Exosporium	Present	Present, velutinous to	Present	Present	Present
                                                               hairy surface
Stem cell	Remains attached to most	Seen occasionally	Seen occasionally	Neither stem cell nor second	Rarely seen
                             sporangia	sporangium seen
Central body	Oblate spheroid, an	Oblate spheroid, ellipsoid	Oblate spheroid, ellipsoid to	Oblate spheroid; ellipsoid,	Oblate spheroid, ellipsoid
                             ellipsoid, narrowly elliptic	to narrowly elliptical in	broadly elliptical in section	sometimes almost spherical,	to broadly elliptical in
                             in section	section	narrowly elliptical in section	section
Orientation of	Vertical	Horizontal	Horizontal	Horizontal	Horizontal
   major axis to
   sporangium base
Cell dimensions, μma	1.37–1.61 × 1.20–1.46	1.4–1.8 × 1.2–1.4	0.99–1.21 × 1.30–1.54	0.96–1.20 × 1.15–1.43	2.40–3.91 × 1.44–2.34
Wall thickness, μma	0.28–0.34	0.22–0.26	0.17–0.23	0.36–0.59
Protoplast	Contains pronounced	Stranded inclusions	Stranded inclusions observed	Stranded inclusions observed
                             stranded inclusions	sometimes seen
Partial middle spore	Not observed	Surrounds endospore	Surrounds endospore somewhat	Surrounds endospores
   wall	laterally, not in basal	sublaterally	somewhat sublaterally
                                                                or polar areas
Pore
  Occurrence	Absent	Present	Present	Present	Present
  Characteristics	–	Thickness of basal wall	Basal annular opening formed	Basal cortical wall thins to	Basal cortical wall thins
                                                              constant and is the depth	from thickened outer wall	expose inner endospore	to expose inner
                                                              of pore	endospore
  Diameter, μma	–	0.3±0.1	0.28±0.11	0.13±0.01	0.29±0.1
Parasporal structures,	Long primary fibers arise	Same as P. penetrans but	Fibers arise directly from	Long fibers arise directly from	Same as P. penetrans
   origin and	laterally from cortical wall,	additional layer is formed	cortical wall, gradually arching	cortical wall, bending sharply
   orientation	bending sharply downward	on obverse surface of	downward to form an	downward to form an
                             to yield numerous secondary endospore	attachment layer of numerous	attachment layer of
                             fibers arrayed internally	shorter fibers	numerous shorter fibers
                             toward the granular matrix





#####
TABLE 56. (continued)
	Characteristic	1. P. ramosa	2. P. nishizawae	3. P. penetrans	4. P. thornei	5. "Candidatus P. usgae"   
Matrix, at maturity	Persists as fine granular	Persists, numerous	Becomes coarsely granular; lysis	Persists, but more granular;	Same as P. penetrans
                               material	strands are formed and	occurs; sporangial wall collapses;	some strands are formed and
                                                                  partial collapse may occur	base is vacuolate	partial collapse may occur
Host	Cladocerans	Cyst nematodes	Nematodes Meloidogyne	Nematodes (Pratylenchus	Nematodes (Belonolaimus
                               (Daphnia, Moina)	(Heterodera glycines)	spp.)	brachyurus)	longicaudatus)
Completes life	–	No, only in female	Mostly only in female,	Yes, in 2nd, 3rd, and 4th stage	3rd, 4th stage juveniles
   cycle in nematode	and cyst	occasionally seen in	juveniles and adult	and adults
   juveniles	2nd stage juvenileb
Location in host	Hemocoel and	Pseudocoelom and muscu- Pseudocoelom and	Pseudocoelom and	Pseudocoelom and muscu-
                               musculature; sometimes	lature; no attachment to	musculature; no attachment to	musculature; no attachment	lature; no attachment
                               found attached to	pseudocoelom walls seen	pseudocoelom walls seen	to pseudocoelom walls seen	to pseudocoelom walls
                               coelom walls	seen
Attachment of	Spores not observed to	Spores accumulate on juve-	Spores accumulate in large	Spores accumulate in large	Spores accumulate in large
   spores on host	attach or accumulate on	niles, rare on male	numbers on cuticular surface	numbers on cuticular surface	numbers on cuticular
                               surface of cladoceran	surface
Mode of penetration	Not known; suspected	Direct penetration of	Direct penetration of nematode	Direct penetration suspected	Direct penetration of
  of host	to occur through gut wall	nematode cuticle by	cuticle by germ tube	but not seen	nematode cuticle by
                                                                  germ tube	germ tube
Source of host	Pond mud, freshwater	Soil, plants	Soil, plants	Soil, plants	Soil, plants
footnote a: Measurements are based on preparations examined by transmission electron microscopy. Somewhat different apparent sizes are obtained by phase-contrast light microscopy and scanning electron microscopy.
footnote b: Rarely seen in males but, when observed, thought to be sex-reversed males (Hatz and Dickson, 1992).





#####
TABLE 57. Characteristics differentiating the genus Planococcus from other morphologically or biochemically similar taxaa
Characteristics	Planococcus	Sporosarcina	Micrococcus	Planomicrobiumb
Spores	−	+	−	−
Motility	+	+	−	+
Mol% G+C of the DNAc	39–52	40–44	65–75	35–47
Peptidoglycan typed	l-Lys-d-Glu	l-Lys-Gly-d-Glu	Mostly l-Lys-peptide subunit, or	l-Lys-d-Glu or l-Lys-d-Asp
                                                                                                             l-Lys-l-Ala3–4
Menaquinone patterne	MK-6, MK-7, MK-8	MK-7	Hydrogenated MK-7, MK-8, MK-9	MK-6, MK-7, MK-8
Phosphatidyl ethanolaminef	+	+	−	+
Aliphatic hydrocarbonsg	Absent	nd	Present	nd
Yellow-orange pigment	+	−	−	+
Growth on nutrient agar	+	−	−	−
  containing 12% NaCl
Gelatin hydrolysis	+	−	d	+
Urease	−	+	d	−
NO3− reduced to NO2−	−	+	d	d
footnote a: +, Positive; −, negative; nd, not determined; d, some strains are positive.
footnote b: Data from Yoon et al. (2001a).
footnote c: Data from Boháček et al. (1968b, 1968a); Kocur et al. (1970).
footnote d: Data from Schleifer and Kandler (1970); Novitsky and Kushner (1976).
footnote e: Data from Jeffries (1969); Yamada et al. (1976).
footnote f: Data from Komura et al. (1975).
footnote g: Data from Morrison et al. (1971).





#####
TABLE 58. Characteristics differentiating the species of the genus Planococcusa
Characteristics	P. citreusb,c,d,e,f	P. antarcticusg	P. columbaeh	P. kocuriie,f	P. maitriensisi	P. maritimusj	P. rifietoensik P. stackebrandtiil
Colony color	Orange/	Orange	Orange	Orange/	Orange	Yellow/	Orange	Orange
                              yellow	yellow	orange
Growth range (°C)	4–37	0–30	8–42	4–37	0–30	4–41	5–42	15–30
Growth at:
  5°C	+	+	-	+	+	+	+	nd
  37°C	+	−	+	+	−	+	+	nd
NaCl requirement	No	No	No	No	Yes	No	No	No
NaCl tolerance (%)	15	12	14	10	12.5	17	15	7
Oxidase	−	−	+	−	−	−	+	−
Phosphatase	−	−	nd	−	−	nd	nd	nd
Nitrate reduction	−	−	+	−	+	−	−	−
Lipase	−	d	+	−	−	−	nd	+
Esculin hydrolysis	−	d	-	−	+	−	nd	nd
Starch hydrolysis	−	−	-	−	−	−	nd	−
Casein hydrolysis	nd	nd	-	nd	nd	+	−	−
Utilization of carbon
compounds:
  Glucose	−	+	+	−	+	nd	−	nd
  Glutamate	−	+	nd	−	−	nd	nd	nd
  Succinate	+	+	nd	+	+	nd	nd	nd
Acid from d-glucose	+	+	-	+	−	+	nd	−
Sensitivity to:
  Amoxycillin	nd	R	nd	nd	S	nd	nd	nd
  Ampicillin	nd	R	nd	nd	S	nd	S	nd
  Erythromycin	S	S	nd	nd	R	nd	S	nd
  Carbenicillin	nd	R	nd	nd	S	nd	nd	nd
  Gentamicin	nd	S	S	nd	S	nd	R	nd
  Kanamycin	nd	R	nd	nd	S	nd	S	nd
  Neomycin	nd	S	S	nd	S	nd	R	nd
  Nystatin	nd	R	nd	nd	nd	nd	S	nd
  Penicillin G	S	S	R	nd	R	nd	R	nd
  Tobramycin	nd	R	R	nd	nd	nd	nd	nd
Menaquinones	MK-7,	MK-7,	MK-7,	MK-7,	MK-7,	MK-6,	MK-8	MK-7,
                                MK-8	MK-8	MK-8,	MK-8	MK-8	MK-7, MK-8	MK-8
                                                                     MK-7(H2)
Phospholipids	PG, DPG,	PG, DPG, PE	PG, DPG,	PG, DPG,	nd	PG, DPG,	PG, DPG,	PG, DPG,
                                PE	PC, PI	PE	PE	PC	PE
Mol% G + C of DNA	48.5	41.5	50.5	39.6–42.9	39±2.5	48	47.9	40
footnote a: Symbols:+, positive; −, negative; nd, not determined; PG, phosphatidylglycerol; DPG, diphosphatidylglycerol; PE, phosphatidylethanolamine; PC, phosphocholine; S, sensitive; R, resistant; d, some strains are positive.
footnote b: Kocur (1986).
footnote c: Jeffries (1969).
footnote d: Yamada et al. (1976).
footnote e: Hao and Komagata (1985).
footnote f: Komura et al. (1975).
footnote g: Reddy et al. (2002).
footnote h: Suresh et al. (2007).
footnote i: Alam et al. (2003).
footnote j: Yoon et al. (2003).
footnote k: Romano et al. (2003).
footnote l: Mayilraj et al. (2005).





#####
TABLE 59. Other characteristics of the species of the genus Planococcusa
Characteristics	P. citreusb,c,d,e,f	P. antarcticusg	P. columbaeh	P. kocuriie,f	P. maitriensisi	P. maritimusj	P. rifietoensisk	P. stackebrandtiil
Cell shape	Cocci	Cocci	Cocci	Cocci	Cocci	Cocci	Cocci	Cocci
Cell arrangement	Single, pairs, in	Single, pairs, in	Single, pairs, in	Single, pairs, in	nd	Single, pairs,	Pairs, clumps
                                   threes, tetrads	threes, tetrads	threes, tetrads	threes, tetrads	tetrads, clumps
Motile	+	+	+	+	+	+	+	+
Endospores	−	−	-	−	−	−	−	−
Catalase	+	+	+	+	+	+	+
Gelatinase	+	+	-	d	+	+	+	+
Arginine dihydrolase	−	+	+	−	−
Urease	−	−	-	−
Indole production	−	−	-	−
Methyl red test	−	−	-	−	−
Voges–Proskauer reaction	−	−	-	−	−
Utilization of:
  Acetate	+	+	+
  l-Alanine	−	−
  Cellulose	−	+	−
  Dextrin	−	−
  Dulcitol	−	+	−
  d-Fructose	+	+	+
  d-Galactose	−	+	−
  Glucosamine	−	+	−
  l-Glutamine	−	−
  Glycerol	+	+
  l-Glycine	−	−
  Glycogen	−	−
  Inositol	+	−
  Lactic acid	−	−	−	−
  Lactose	−	+	−
  l-Lysine	+	−
  d-Maltose	−	+	−	−
  d-Mannitol	−	+	−
  d-Mannose	−	+	−	−
  l-Melibiose	+	+
  l-Methionine	−	−
  Pyruvate	+	d	−
  d-Raffinose	−	+
  d-Ribose	−	+	−
  d-Sorbitol	−	−
  Sucrose	−	+	+	−
  d-Trehalose	−	+
  l-Tyrosine	−	−
  d-Xylose	+	+	−	−
Acid from:
  d-Cellobiose	−	−	-	−	−
  d-Fructose	-	d	+	+
  d-Galactose	-	−	+





#####
TABLE 59. (Continued)
Characteristics	P. citreusb,c,d,e,f	P. antarcticusg	P. columbaeh	P. kocuriie,f	P. maitriensisi	P. maritimusj	P. rifietoensisk	P. stackebrandtiil
  d-Glucose	+	+	-	d	−	+	−
  Lactose	−	−	-	−	−	+
  Sucrose	−	+	+	−	−	+
  d-Xylose	−	−	−	−
Sensitivity to:
  Bacitracin	S	S	S
  Chloramphenicol	S	S	S	S	S
  Chlortetracycline	S	S
  Lincomycin	S	S	S
  Nalidixic acid	S	S
  Rifampin	S	S	S
  Streptomycin	S	S	S	S
  Tetracycline	S	S	S	S
  Vancomycin	S	S
Peptidoglycan	l-Lys-d-Glu	l-Lys-d-Glu	l-Lys-d-Glu	l-Lys-d-Glu	l-Lys-d-Glu	l-Lys-d-Glu
footnote a: Symbols: +, positive; −, negative; PG, phosphatidylglycerol; DPG, diphosphatidylglycerol; PE, phosphatidylethanolamine; PC, phosphocholine; S, sensitive; R, resistant; d, some strains are positive; nd, not determined.
footnote b: Jeffries (1969).
footnote c: Yamada et al. (1976).
footnote d: Kocur (1986).
footnote e: Hao and Komagata (1985).
footnote f: Komura et al. (1975).
footnote g: Reddy et al. (2002).
footnote j: Yoon et al. (2003).
footnote k: Romano et al. (2003).
footnote l: Mayilraj et al. (2005).





#####
TABLE 60. Comparison of the fatty acid composition (%) of the species of the genus Planococcusa
Fatty acid	P. citreusb	P. antarcticusc	P. columbaed	P. kocuriib	P. maitriensise	P. maritimusf	P. rifietoensisg	P. stackebrandtiih
C12:0	0.4
C14:0 iso	3.3	1	10.5	16.4	4.1	13.1	4.7
C14:0 ante	7.7
C14:0	0.9	6.75
C15:0 iso	1.3	25.2	4.9	2.8	9.5	traces	2.9
C15:0 ante	61.7	43.2	35.1	41.6	27.3	30.6	50.7	49.8
C15:0	3.7	14.2	11.3	2.5	3.1	7.2	5.5
C15:1	9.8
C16:0 iso	6	4	11.5	11.2	9.2	18.5	5	5.7
C16:0	4.1	4.2	1.5	7.2	0.8	17.4
C16:0 2OH	0.8
C16:1	2.5	3	4.3
C16:1 iso	1.2
C16:1 ω7c OH	4.7	8.9	8.5
C16:1 ω11c	0.7	1.7
C16:1 ω9c	1.6
C16:1 ω7c	3.8
C17:0 iso	0.3	5.0	3.1	Traces	2.9
C17:0 ante	13.9	9.5	4.3	3.6	6.6	4.4	5.4	4.6
C17:0	1	1.8	5.3	2.5	2.1
C17:1 iso + C17:1	4.2	1.3	8.6
ante
C17:1 ω10c iso	0.8	1.7
C18:0 iso	2.1
C18:0	0.3	4
C18:1	1
C18:1 ω9c	4.2
footnote a: Traces indicates < 0.3%.
footnote b: Englehardt et al. (2001).
footnote c: Reddy et al. (2002).
footnote d: Suresh et al. (2007).
footnote e: Alam et al. (2003).
footnote f: Yoon et al. (2003).
footnote g: Romano et al. (2003).
footnote h: Mayilraj et al. (2005).





#####
TABLE 61. Diagnostic table for Caryophanon species
Characteristic	C. latum	C. tenue
Trichome width (μm)	2.3–3.5	1.0–2.0
Trichome length (μm)	6.0–20.0	4.0–10.0
Number of cells per trichome	4–15	2–3
rRNA gene sequence similarity	96.2–92.5%
DNA–DNA hybridization	13–30%
Mol% G + C	44.0–45.6	41.2–41.6
Genome size (×106 Da)	1100–1200	900–1000
Cell wall	Lys-d-Glu	nt
nt, Not tested.





#####
TABLE 62. Physiological properties of Caryophanon a
Characteristic	C. latumb	C. tenueb	C. latum DSM 14151Tc	C. tenue DSM 14152Tc
Catalase	+	+	nt	nt
Oxidase	−	−	nt	nt
Motility	+	+	−d	−d
Growth temperature, °C:
    5	na	na	−	−
  10	+	na	+	+
  15	na	na	+	+
  35	na	na	+	+
  37	+	na	+	+
  40	na	na	+	+
  45	−	na	−	−
Anaerobic growth	−	−	nt	nt
Anaerobic growth (BBL)	na	na	−	−
Anaerobic growth (CASO)	na	na	−	−
Growth in the presence of:
  5% NaCl	na	na	−	−
  7% NaCl	na	na	−	−
  10% NaCl	na	na	−	−
VP test	na	na	−	−
pH in VP	na	na	7.9–8.1	7.7–7.8
Growth at pH 5.7 (Sabouraud)	na	na	−	−
Resistance to lysozyme	na	na	−	−
Acid from:
  Glucose	−	−	−	−
  Arabinose	‘−’	‘−’	−	−
  Xylose	‘−’	‘−’	−	−
  Mannitol	‘−’	‘−’	−	−
Hydrolysis of:
  Starch	−	−	−	−
  Casein	−	−	ng	ng
  Gelatin	−	−	+	+
  Cellulose	−	−	nt	nt
  Tributyrin	w	na	nt	nt
  Tween 80	na	na	−	+
  Tween 60	na	na	−	+
  Tween 40	na	na	−	+
  Tween 20	na	na	−	+
  Tyrosine	na	na	−	−
  Hippurate	na	na	−	−
  Urea	−	na	−	−
  Uric acid	−	na	nt	nt
  Lecithin	na	na	ng	ng
Utilization of:
  Citrate	na	na	+	+
  Propionate	na	na	+	+
  Acetate	+	+	nt	nt
  Butyrate	+	+	nt	nt
  Valerate	+	+	nt	nt
  Capronate	+	+	nt	nt
  Stearate	+	+	nt	nt
  Methylpropionate	+	+	nt	nt
  2-Methylbutyrate	+	+	nt	nt
  Poly-β-hydroxybutyrate	+	na	nt	nt
Deamination of phenylalanine	na	na	−	−
Reduction of NO3 to NO2	−	na	−	−
Production of indole	−	−	−	−
footnote a: +, Positive; −, negative; na, data not available in literature; nt, not tested; ng, no growth; w, very weak; ‘−’: literature states ‘and no other sugars’.
footnote b: Literature data available for species only.
footnote c: Own data; physiological tests were performed according to Gordon et al. (1973); Gordon’s J-medium with glucose replaced by propionate was used as the basic medium; urease was tested using urease test broth (BBL 11797); motility was tested on soft agar (0.1% yeast extract, 0.01% K2HPO4, 0.2% agar); Tween-80 was tested according to Cowan and Steel (1974). Anaerobic growth was tested in anaerobic agar (BBL 210926) and casein-peptone soymeal-peptone glucose agar (Merck CASO Broth 105459 plus 1.5% agar).
footnote d: Motility lost on culture media.





#####
TABLE 63. Fatty acid composition (%) of Caryophanon speciesa
                                                                              C. latum DSM
                           C. latum DSM	C. latum DSM	14837=NCIMB	C. latum DSM
                          14151T=NCIMB	14843T=NCIMB	702034=NCDO	14844=NCIMB	C. latum DSM	C. tenue DSM
Fatty acid	9533T	9533T	2034	9534	484	14152T
iso-14:0	4.28	4.93	15.56	10.30	8.25	5.35
14:0	2.46	3.30	2.02	2.26	1.13	1.19
iso-15:0	39.44	35.68	20.52	27.70	21.86	28.81
anteiso-15:0	2.98	2.94	1.25	2.26	1.65	4.67
15:0	2.14	2.25	2.81	2.32	3.55	−
16:1ω7c alcohol	8.68	8.75	21.88	19.23	16.98	12.51
iso-16:0	1.74	2.11	13.09	8.04	12.72	10.59
16:1ω11c	23.28	25.72	15.05	16.88	13.74	18.50
16:0	4.01	4.25	4.05	5.26	5.61	5.52
iso-17:1ω10c	3.67	3.36	0.91	1.16	1.80	3.48
iso-17:0	1.53	1.21	1.61	1.35	3.38	4.44
anteiso-17:0	1.37	0.85	−	−	1.47	2.46
18:1ω9c	−	−	1.26	2.10	2.32	−
footnote a: Note: Analysis through the MIDI system; as Caryophanon does not grow on the standard medium used for culturing organisms for fatty acid analysis, medium no. 34 from the DSMZ catalogue designed for Caryophanon was used; data are therefore not directly comparable with other data; values lower than 0.36% are not recorded by the system; values for anteiso-11:0, iso-13:0, iso-15:1 at 5, iso-18:0, 18:0 and 20:4ω6,9,12,15c are lower than 1% or not detectable; values for 17:0 are 1.68% for DSM 484, but are lower than 1% or not detectable for all other strains; data produced at the DSMZ.





#####
TABLE 64. Diagnostic characteristics distinguishing Filibacter limicola DSM from phylogenetically closely related taxaa
                                                              Sporosarcina	Sporosarcina	Sporosarcina	Sporosarcina
    Characteristic	Filibacter limicolab	globisporac	pasteuriic	psychrophilac	uread
Morphology:
 Cell shape	Filaments, long	Straight rods	Straight rods	Straight rods	Spherical or oval,
                                rods, straight or	may develop into
                                curved, rounded	tetrads or packages
                                       ends	of eight or more
     Cell dimensions,	1.1 × 3–30 μm	0.6–1.0 × 1.5–5 μm	0.5–1.2 × 1.3–4 μm	>1 × 3–7 μm	1.0–2.5 μm
       width × length
     Colonial	Spreading	Not distinctive,	Translucent,	Round, smooth,
       morphology	whorls and	usually circular	slightly raised,	opaque; cream
                                  spiral colonies	and glossy,	circular, entire,	colored, pale
                                                            pigmentation	smooth, glossy	yellow to bright
                                                               varies on	orange
                                                          different media
  Endospores,	−	Spherical, terminal	Spherical,	Spherical	Spherical, central or
    position	terminal	lateral
Motility	Gliding	+	+	+	+
Relation to oxygen	Obligate	Aerobic, no anaerobic	Aerobic, no	Aerobic,	Obligate aerobic
                                     aerobic	growth	anaerobic	anaerobic growth
                                                                                             growth	with glucose
Temperature response:
  Growth at 4°C	+	+	nd	+	nd
  Growth at 30°C	−	d	+	+	nd
  Optimum temperature	20°C	nd	nd	25°C	26°C
Hydrolysis of:
  Casein	−	d	d	−	−
  Gelatin	+	+	+	+	−
  Starch	−	d	−	−	−
Decomposition	+	+	+	+	+
  of urea
Growth on amino	+	−	−	−	−
  acids plus vitamins
  only
Utilization of other	−	Glucose, acid from	nd	Acetate,	Acetate, glutamate
  organic compounds	glycerol, lactose and	fumarate, malate,
                                                               sucrose	succinate; acid
                                                                                                                     from various
                                                                                                                    carbohydrates
Enzymes:
  Catalase	+	+	+	+	+
  Oxidase	+	+	nd	+	+
DNA mol% G+C	44	40	38	44	40–41
footnote a: Symbols: −, 90% of strains or more are negative; +, 90% or more are positive; d, 11–89% of strains are positive; nd, not determined.
footnote b: According to Maiden and Jones (1984).
footnote c: Claus and Berkeley (1986).
footnote d: Claus and Fahmy (1986).





#####
TABLE 65. Characteristics of Jeotgalibacillus alimentariusa
Characteristic	Reaction or result
Rod-shaped cells	+
Swollen sporangia	+
Round spore shape	+
Gram staining	v
Motility	+
Pigment	+
Anaerobic growth	+
Oxidase, catalase	+
Nitrate reduction	+
Decomposition of:
  Casein, esculin, gelatin, Tween 80	+
  Hypoxanthine, starch, tyrosine, urea, xanthine	−
Acid production from:
  Adonitol, arabinose, cellobiose, lactose, mannose, rhamnose, sorbitol,	−
     xylose
  Glucose, fructose, galactose, mannitol, maltose, melibiose,	+
     raffinose, sucrose, trehalose
Growth in NaCl (%):
  0
  7, 10	+
  20	w
  21	−
Growth at (°C):
  5	−
  10, 30, 37	+
Optimum growth temperature (°C)	30–35
Maximum growth temperature (°C)	45–50
Peptidoglycan type	l-Lys-direct
Predominant menaquinones	MK-7, MK-8
Major fatty acid	C15:0 iso
Mol% G+C of DNA	44
footnote a: Symbols: +, positive; −, negative; w, weakly positive; v, variable.





#####
TABLE 66. Differentiation of Kurthia from morphologically similar taxa and phylogenetic relativesa
                                                                                                                                Nearest Bacillus
Characteristics	Kurthiab	Brochothrixb,c	Filibacterd	Listeriab,e	speciesf	Caryophanong	Sporosarcinah
Morphology	Rods	Rods	Rods, straight or	Rods	Rods	Multicellular	Rods,
                                                                                 curved	rods	orspheres,
Endospores	−	−	−	−	Round spores	−	+
Motility	+	−	Gliding	+	+ or nd	+	+
Glucose fermenta-	−	+	−	+	− or weak	−	D
tion
Facultatively anaero-	−	+	−	+	−	−	D
bic
Bird’s feather’	+	−	nd	NA	nd	NA	nd
growth on nutrient
gelatin
Peptidoglycan type	Lys-Asp	meso-A2pm	Lys-Glu	meso-A2pm	Lys-d-Glu or Orn-	Lys-d-Glu	Lys-Glu,
                                                                                                                                      Glu	Lys-Als-Asp,
                                                                                                                                                                                  Lys-Asp, Lys-
                                                                                                                                                                                    Gly-Glu
Major fatty acids	C15:0 iso, C15:0 ante	C14:0 ante, C15:0 ante,	C15:0 ante, C17:0 ante	C15:0 ante, C17:0 ante	C15:0 iso, or C15:0 +	C15:0, C16:1 ω11cis	C15:0 anteiso
                                                          C16:0h	C15:0 anteiso+ C16:1 11cis
DNA mol% G+C	36–38	36	44	36–38	36–37	41–46	39–44
Major menaquinone	MK-7	MK-7	MK-7	MK-7	nd	MK-6	MK-7
footnote a: Symbols: −, 90% or more of strains are negative; +, 90% or more of strains are positive; D, different reactions in different species of a genus; NA, not applicable; nd, not determined.
footnote b: Keddie and Shaw (1986).
footnote c: Stackebrandt and Jones (2005).
footnote d: Stackebrandt (2005) is the reference to the filibacter chapter in Bergey complete reference at the bottom.
footnote e: Seeliger and Jones (1986).
footnote f: Bacillus neidei, Bacillus pycnus (Nakamura et al., 2002); Bacillus psychrodurans (Abd El-Rahman et al., 2002).
footnote g: Reddy et al. (2003) and this chapter.
footnote h: Personal data.





#####
TABLE 67. Results of substrate utilization as determined by BIOLOG GP2 microtiter plates scored after incubation of 24 h at 28°C or 72 h at 25°C for Kurthia speciesa
Carbon source	1. K. zopfii DSM 20580T	2. K. gibsonii DSM 20636T	3. K. sibirica DSM 4747T
Glycogen	w	−	−
N-Acetyl-β-d-glucosamine	++	−	−
N-Acetyl-β-d-mannosamine	w	−	−
l-Arabinose	−	−	w
d-Fructose	−	−	++
d-Mannose	−	−	+
d-Psicose	−	−	++
d-Ribose	++	+	+
Sedoheptulosan	−	−	w
Acetic acid	+	+	+
γ-Hydroxybutyric acid	+	−	−
α-Ketovaleric acid	+	+	+
Pyruvatic acid methyl esther	+	++	−
l-Malic acid	−	w	−
Succinic acid mono-methyl ester	++	++	−
Propionic acid	−	−	−
Pyruvic acid	++	+	++
l-Alanine	+	w	−
l-Alanyl-glycine	−	−	−
l-Glutamic acid	w	−	+
l-Serine	−	w	−
Glycerol	w	+	−
2,3-Butanediol	−	w	−
Adenosine	++	+	w
2′-Deoxy adenosine	+	+	+
Inosine	+	+	−
Thymidine	++	++	+
Uridine	+	+	−
Adenosine-5′-monophosphate	w	+	−
Thymidine-5′-monophosphate	−	+	−
Uridine-5′-monophosphate	+	++	−
footnote a: Inocula were supplemented with 1 ml of sterile sodium salicylate (100 mM) as recommended by the manufacturer’s instructions. Cavities showing a photometric value above 20% and 30% of the highest value obtained for the individual strain were scored as weak (w) or positive, respectively. ++, very strong reaction >70% of highest reading; +, strong reaction >30−<70 % of highest reading.





#####
TABLE 68. Characteristics differentiating the species of the genus Marinibacillusa
Characteristic	M. marinus	M. campisalis
Cell morphology	Rod	Rod
Spore position	Terminal or subterminal	Terminal or subterminal
Swollen sporangia	− or Slightly	Slightly
Spore shape	Round or slightly ellipsoidal	Round or ellipsoidal
Gram stain	+	+ or d
Pigment	−	Light orange on marine agar
Motility	+ (Peritrichous)	+ (Polar)
H2S production from cysteine	d (+)	−
Anaerobic growth	−	−
Cytochrome oxidase	d(−)	−
Catalase	+	+
Nitrate reduction to nitrite	d (−)	+
Decomposition of:
  Casein	d (+)	+
  Esculin	d (+)	+
  Gelatin	d (+)	+
  Hypoxanthine	(−)	−
  Starch	−	−
  Tween 80	(−)	−
  Tyrosine	(−)	−
  Xanthine	(−)	−
Urease activity	−(d)b	−
Acid production from:
  Arabinose	−	−
  d-Cellobiose	−	+
  d-Glucose	d (+)	+
  Lactose	−	−
  Maltose	d (+)	+
  d-Mannitol	−	+
  d-Mannose	d (+)	−
  Melibiose	(−)	+
  d-Raffinose	−	−
  l-Rhamnose	−	−
  d-Sorbitol	−	−
  Sucrose	−(d)b	+
  d-Trehalose	d (+)	+
  d-Xylose	d (+)	−
Growth in NaCl (%):
  0	−	−
  7	d (w+)	+
  10	−	+
  20	−
  21	−
Optimal concentration for growth	1.2–0.4%	2–3%
Growth at (°C):
  5	+	+
  10	+	+
  30	d (+)	+
  37	−	+
Optimum growth temperature (°C)	12–23	30
Maximum growth temperature (°C)	25–30	39
Peptidoglycan type	l-Lys-direct	l-Lys-direct
Predominant menaquinone	MK-7	MK-7
Major fatty acids	C15:0 ante	C15:0 ante
G + C content (mol%)	37–41.6	41.8
footnote a: Symbols: +, property of the species; −, not a property of the species; w, weakly positive reaction; D, variable reaction. Data from Rüger et al., (2000) and Yoon et al., (2001c), (2004).
footnote b: Data in the literature show some contradictions.





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TABLE 69. Cellular fatty acid profiles of the type strains of genus Planomicrobiuma,b
Fatty acid	P. koreense	P. alkanoclasticum	P. chinense	P. mcmeekinii	P. okeanokoites	P. psychrophilum
Saturated:
  C15:0	2.4	−	4.9	1.6	−	−
  C16:0	−	−	1.5	1.1	1.1	4.4
  C17:0	−	−	−	−	−	6.1
  C18:0	−	−	−	−	−	1.6
Unsaturated:
  C16:1 ω7c alcohols	23.6	−	12.1	22.9	26.1	−
  C16:1 ω11c	1.7	6.4	4.5	2.3	2.1	3.2
  C18:1 ω9c	−	2.7	−	−	1.0	1.0
Branched:
  C14:0 iso	21.0	6.0	10.4	18.1	40.4	3.2
  C15:0 iso	6.4	7.5	3.8	5.3	−	5.6
  C15:0 anteiso	26.1	45.5	49.7	32.0	4.0	41.3
  C16:0 iso	11.1	17.1	4.1	8.7	24.5	8.1
  C16:1 iso	−	−	−	−	−	7.2
  C17:0 iso	1.6	7.4	−	1.3	−	−
  C17:0 anteiso	1.6	10.2	2.8	1.2	−	7.3
  C17:1 iso ω5c	2.8	−	−	−	−	−
  C17:1 iso ω10c	1.9	−	1.7	2.4	−	−
  C18:0 iso	−	1.2	−	−	0.9	−
  C17:1 iso I and C17:1 anteiso B	−	9.3	4.4	3.0	−	11.3
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; nd, not determined.
footnote b: Data from Engelhardt et al. (2001) for Planomicrobium alkanoclasticum cultured on sea water agar (NCIMB medium 209); Yoon et al. (2001a) for Planomicrobium kore- ense, Planomicrobium mcmeekinii, and Planomicrobium okeanokoites cultured on marine agar; Reddy et al. (2002) for Planomicrobium psychrophilum; and Dai et al. (2005) for Planomicrobium okeanokoites cultured in marine broth.





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TABLE 70. Characteristics differentiating type strains of the genus Planomicrobiuma
Property	P. koreense	P. alkanoclasticum	P. chinense	P. mcmeekinii	P. okeanokoites	P. psychrophilum
Cell shape	Coccoid/rods	Rods	Coccoid/short	Coccoid/rods	Rods	Rods
                                                                                    rods
Growth temperature (°C)	4–38	15–41	12–43	0–37	20–37	2–30
Growth in presence of	0–7	0.8–6	0–10	0–14	0–7	0–12
  NaCl (%)
Catalase	+	+	+	+	+	+
Oxidase	−	−	−	−	w	+
Urease	−	nr	nr	−	−	−
Nitrate reduction	−	−	+	+	−	−
Hydrolysis of:
  Casein	+	nr	−	+	+	nr
  Esculin	+	nr	−	nr	−	+
  Starch	−	+	−	−	−	−
  Gelatin	+	+	+	+	+	+
  Tween 80	−	−	−	−	−	+
Acid production from	w	−	−	+	−	−
  glucose
DNA G+C content	47.0 (HPLC)	45.3 (HPLC)	34.8 (Tm)	35.0 (HPLC)	46.3 (HPLC)	44.5 (Tm)
  (mol%)
Peptidoglycan type	l-Lys-d-Glu	nr	l-Lys-d-Glu	l-Lys-d-Asp	l-Lys-d-Asp	l-Lys-d-Glu
Major menaquinones	MK-8, MK-7, MK-6	MK-8, MK-7	MK-8, MK-7	MK-8, MK-7	MK-8, MK-7	MK-8, MK-7
Phospholipidsb	PE, PG, BPG	nr	nr	nr	PE, PG, BPG	PE, PG, BPG
footnote b: PE, phosphatidylethanolamine; PG, phosphatidylglycerol; BPG, bisphosphatidylglycerol.





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TABLE 71. Differential phenotypic and physiological characteristics of species of the genus Sporosarcin aa
                                                                                                  S. macmur-
Characteristic	S. ureae	S. aquimarina S. globispora	S. koreensis	doensis	S. pasteurii	S. psychrophila S. saromensis S. soli
Colony color	W	O	W	O	W	W	W	B	O
Cell shapec	S	R	R	R	R	R	R	R	R
Spore positiond	NA	T	T	T	ST	T	T	T	C
Motility	+	+	+	+	−	+	+	+	−
NaCl (%) tolerance	3	13	5	7	3	10	5	9	5
Optimum pH	7	6.5–7.0	7	7	7	9	7	6.5	8
Growth at (°C):
  5 and 10	NA	+	+	−	+	NA	+	+	−
  30	+	+	+	+	−	+	w	+	+
  40	−	−	−	+	−	w	−	+	−
Optimum growth	25	25	20–25	30	20	30	25	27	30
  temperature (°C)
Anaerobic growth	−	+	+	−	+	+	+	−	−
Presence of:
  Oxidase	+	+	+	+	−	NA	+	+	+
  Urease	+	+	+	+	−	+	+	+	+
Hydrolysis of:
  Casein	−	−	−	−	NA	w	−	−	−
  Gelatin	−	+	+	+	+	+	+	+	−
  Starch	−	−	−	−	+	−	+	+	−
  Tween 80	w	−	−	−	NA	NA	−	NA	−
  Tyrosine	+	w	NA	−	NA	NA	−	NA	−
Nitrate reduction	+	+	+	−	−	+	+	−	+
DNA G + C content	40–41.5	40	40	46.5	44	38.5	44.1	46	44.5
  (mol%)
footnote a: Adapted from Table 1 in Kwon et al., (2007). Symbols: +, positive, −, negative,; w, weak, NA, data not available.
footnote b: B, beige, O, light orange; W, white.
footnote c: R, rod; S, spherical.
footnote d: C, central; ST, subterminal; T, terminal.





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TABLE 72. Differential characteristics of Sporolactobacillus species and subspeciesa
	1. S. inulinus	2. S. kofuensis	3. S. lactosus	4. S. laevolacticus	subsp. nakayamae 5a. S. nakayamae	5b. S. nakayamae subsp. racemicus	6. S. terrae   
Characteristic
DNA homology groupb	1	5	6	−	2	4	3
Number of strains studiedb	2	2	10	12	17	4	8
Growth at 15°C	−	−	d	d	d	+	d
Litmus milk:
   Acidification	−	−	d	d	d	+	d
   Reduction	−	−	+	d	d	d	−
Acid production from:
   Arabinose	−	−	d	−	−	−	d
   Xylose	−	−	d	−	−	−	−
   Galactose	−	+	+	+	+	+	d
   Cellobiose	−	−	d	d	−	d	d
   Lactose	−	−	+	d	−	d	−
   Melibiose	−	−	+	d	d	+	d
   Starch	+	d	d	d	d	d	d
   Inulin	d	+	+	d	d	+	+
Isomer of lactic acid	d	d	d	d	d	dl	d
   produced
footnote a: +, 90% or more strains are positive; −, 90% or more strains are negative; d, 11–89% strains are positive.
footnote b: Yanagida et al. (1997); Sporolactobacillus laevolacticus was not included in this study.





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TABLE 73. Discriminative characteristics of some genera of aerobic, endospore-forming bacteriaa
	Sporolactobacillusb   
Characteristic
                                                                                  Amphibacillusc
                                                                                                                                                     Paenibacillusf
                                                                                                                                 Brevibacilluse
                                                                                                                                                                         Sporosarcinag
                                                                                                           Bacillusd
Rod-shaped cells	+	+	+	+	+	−
Spore shape	Oval	Oval	Oval or spherical	Oval	Oval	Round
Anaerobic growth	+	+	V	V	+	−
Growth in nutrient broth	−	−	+	+	+	+ or −
Catalase activity	−	−	+	+	+	+
Production of lactic acid	+	+	V	nt	nt	nt
Major isoprenoid quinone	MK-7h	None	MK-7	MK-7	MK-7	MK-7
Major cellular fatty acids	C15:0 ante, C17:0 ante	C15:0 ante, C16:0,	V	C15:0 ante and	C15:0 ante	C15:0 ante
                                                                          C16:0 iso, C15:0 iso	C15:0 iso or C15:0
DNA G + C content (mol%)	43–50	36–42	32–66	40–57	40–54	40–42
footnote a: +, Positive; −, negative; V, variable; nt, not tested.
footnote b: Kandler and Weiss (1986), Yanagida et al. (1997).
footnote c: Niimura et al. (1990).
footnote d: Claus and Berkeley (1986).
footnote e: Shida et al. (1996).
footnote f: Heyndrickx et al. (1996a, 1996b), Shida et al. (1997).
footnote g: Yoon et al. (2001).
footnote h: Collins and Jones (1979).





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TABLE 74. Characteristics differentiating the species and subspecies of the genus Staphylococcusa
	1a. S. aureus subsp. aureusb	1b. S. aureus subsp. anaerobiusb	2. S. arlettaeb	3. S. auricularisb	4a. S. capitis subsp. capitisb	4b. S. capitis subsp. urealyticusb	5. S. capraeb	6a. S. carnosus subsp. carnosusb	6b. S. carnosus subsp. utilisc	7. S. chromogenesb	8a. S. cohnii subsp. cohniib	8b. S.cohnii subsp. urealyticusb	9. S. condimentic	10. S. delphinib	11. S. epidermidisb	12a. S. equorum subsp. equorumb	12b. S. equorum subsp. linensd	13. S. felisb	14. S. fleurettiie	15. S. gallinarumb	16. S. haemolyticusb	17a. S. hominis subsp. hominisb	17b. S. hominis subsp. novobiosepticusf	18. S. hyicusb	19. S. intermediusb   
Characteristic
Colony	>5	1–3	6–8	<5	<5	4.3–7.1	d	>5	0.5–1.5	>5	d	>5	1–2	5–7	<5	4–6	1–2	5–8	<3/8–12	>5	>5	>5	4–6	>5	>5
diameter (mm)
  Time (d)	5	2	2	5	5	5	5	5	2	5	5	5	2	5	5	2d	2	5	Not	5	5	5	5d	5	5
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         given
  Temperature (°C) 34–35	Not	37	34–35	34–35	34–35	34–35	34–35	37	34–35	34–35	34–35	37	34–35	34–35	37	32	34–35	37	34–35	34–35	34–35 35 for 3 34–35	34–35
                  for 3 d; given	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d;	for 3 d; d; then for 3 d;	for 3 d;
                  then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25	then 25 25 for then 25	then 25
                   for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	for 2 d	2d	for 2 d	for 2 d
  Medium	P	Blood	BHIA	P	P	P	P	P	P	P	P	P	P	P	P	BHIA PC skim	P	P/TSA	P	P	P	P, TSA,	P	P
                                                        agar	milk	TSA +
Pigment	+w	−	+	−	−	d	−	−	ND	+	−	d	+	−	−	−	−	−	d	d	d	d	−	−	−
Aerobic growth	+	−	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
Anaerobic growth	+	+	−	−w	(+)	(+)	+	+	+	+	d	(+)	+	+	+	−	−	+	+	+	(+)	−w	−w	+	(+)
(thioglycolate)
Growth on NaCl agar:
  10% (w/v)	+	+	ND	+	+	ND	ND	+	+	+	+	+	+	+	w	ND	+	+	+	ND	+	w	ND	+	+
  15% (w/v)	w	d	ND	w	−w	ND	ND	+	+	−w	d	d	+	+	−	ND	w	+	ND	ND	d	−	ND	−w	d
Growth at:
  15°C	+	ND	ND	−	−	ND	ND	+	+	+	+	+	+	ND	−w	ND	ND	+w	ND	ND	−w	−w	ND	+	+
  45°C	+	−	ND	+	+	ND	+	+	−	−w	d	d	d	+	+	−	ND	+	ND	+w	+	+	ND	−w	+
Lactic acid
production:
  l(+) Isomer	+	+	w	w	+	ND	+	+	ND	+	w	w	ND	ND	+	w	ND	ND	ND	+	−	d	ND	+	+
  d(−) Isomer	+	−	w	−	−w	ND	−	+	ND	−	−	w	ND	ND	−	w	ND	ND	ND	−	+	+	ND	−	−
Acetoin production	+	−	ND	d	d	d	+	+	ND	−	d	d	ND	−	+	ND	−	−	d	−	d	d	d	−	−
Alkaline phos-	+	+	+	−	−	−	+	+	−	+	−	+w	+	+	+	+	−	+	d	+	−	−	−	+	+
phatase
Arginine dihy-	+w	ND	−	d	d	ND	+	+	+	+	−	−w	+	+	+w	−	−	+	−	−	+	d	−	+	d
drolase
Clumping factor	+	−	−	−	−	−	−	−	ND	−	−	−	ND	−	−	−	ND	−	−	−	−	−	−	−	d
Coagulase	+	+	−	−	−	−	−	−	−	−	−	−	−	+	−	−	ND	−	−	−	−	−	−	d	+
Deoxyribonuclease	+	+	−	−w	w	ND	+	w	ND	w	−w	−w	ND	w	−w	−	ND	ND	ND	ND	d	−w	ND	+	+
(DNase agar)
Fibrinolysin	+	ND	−	ND	ND	−	−	ND	ND	−	ND	ND	ND	−	d	−	ND	ND	ND	−	ND	ND	ND	d	−
b-Glucosidase	+	−	ND	−	−	−	−	−	ND	d	−	−	ND	ND	(d)	ND	ND	−	ND	+	d	−	−	d	d
b-Glucuronidase	−	−	ND	−	−	−	−	−	−	−	−	+	−	ND	−	+	−	−	−	−	d	−	−	d	−
b-Galactosidase	−	−	ND	(d)	−	−	−	+	−	−	−	+	+	ND	−	+	−	+	−	−w	−	−	−	−	d
Heat-stable nuclease	+	+	−	−	−	−	−	d	ND	−w	−	−	ND	−	−w	−	ND	−w	−	−	−	−	ND	+	+
Hemolysisa	+	+	−	−	−w	(d)	(+)	−	ND	−	(d)	(d)	ND	+	−w	d	−	−w	ND	w	(+)	−w	−	−	d
footnote a: Symbols: +, 90% or more strains positive; –, 90% or more strains negative; d, 11–89% strains positive; ( ) delayed reaction; w, weak reaction; –w, negative to weak reac- tion; +w, positive to weak reaction; ND, not determined. Positive hemolytic reactions include greening of the agar as well as clearing. Media: P-agar (Kloos and George, 1991; Kloos et al., 1974); BHIA, brain heart infusion agar; PC skim agar: commercially available from Merck; TSA, tryptic soy agar; TSA+: TSA supplemented with either sheep or bovine blood: P/TSA, P and TSA, respectively.
footnote b: Data from Holt et al. (1994), except for bacitracin resistance data, which are from Igimi et al. (1989).
footnote c: Data from Probst et al. (1998).
footnote d: Data from Place et al. (2003a).
footnote e: Data from Vernozy-Rozand et al. (2000).
footnote f: Data from Kloos et al. (1998b).
footnote g: Data from Foster et al. (1997).
footnote h: Data from Hájek et al. (1992).
footnote i: Data from Spergser et al. (2003).
footnote j: Data from Chesneau et al. (1993).
footnote k: Data from Tanasupawat et al. (1992).
footnote l: Data from Zakrzewska-Czerwinska et al. (1995). Staphylococcus pulvereri is considered a junior heterotypic synonym of Staphylococcus vitulinus (Kloos et al., 2001; Petráš, 1998).
footnote m: Data from Hájek et al. (1996).
footnote n: Data from Kloos et al. (1997).
footnote o: Data from Lambert et al. (1998).
footnote p: Data from Place et al. (2003a).
footnote q: Data from Webster et al. (1994). Staphylococcus vitulinus is considered a senior heterotypic synonym of Staphylococcus pulvereri (Kloos et al., 2001; Petráš, 1998).
footnote r: Kloos et al. (1997) found that Staphylococcus sciuri subsp. sciuri and Staphylococcus sciuri subsp. carnaticus strains were negative when tested for Staph-A-Lex agglu- tination; all Staphylococcus sciuri subsp. sciuri strains were negative and some Staphylococcus sciuri subsp. carnaticus strains were positive when tested for Staph Latex agglutination. Staphylococcus sciuri subsp. rodentium was positive when tested with both systems.





#####
TABLE 77.	Characteristics differentiating the species of the genus Salinicoccusa
	Characteristic	1. S. roseus	2. S. alkaliphilus	3. S. hispanicus	4. S. luteus	5. S. jeotgali	6. S. salsiraiae   
Diameter of cells (mm)	1.0–2.5	0.5–0.8	1.0–2.0	0.9	1.0–2.0	1.0–2.5
Colony pigmentation	Pink-red	Pinkish	Reddish orange	Orange	Orange	Pink-red
Salt range for growth (%)	0.9–25	0–25	0.5–25	1–25	0.5–15	0–22
pH for growth:
  Range	6–9	6.5–11.5	5–9	7–11	6.5–11	6.5–9.5
  Optimum	8	9.5	7.5	8–9	7	8
Temperature for growth (°C):
  Range	15–40	10–49	15–37	4–45	20–30	20–45
  Optimum	37	32	37	30	30	37
Acid production from:
  Fructose	–	–	+	–	+	+
  d-Galactose	–	–	+	–	–	–
  d-Glucose	–	+	+	+	+	+
  Glycerol	–	–	+	ND	+	+
Nitrate reduction	–	+	+	+	+	+
Methyl red	–	–	+	–	+	–
Hydrolysis of:
  Esculin	–	+	+	+	+	–
  Casein	+	–	–	–	–	+
  Gelatin	+	–	+	–	–	+
  Tween 80	+	–	–	–	+	ND
Utilization of compounds as carbon
and energy sources:
  Adonitol	–	+	–	+	ND	ND
  Cellobiose	–	+	–	+	ND	ND
  d-Fructose	–	+	–	+	ND	ND
  d-Galactose	–	+	–	+	ND	ND
  Mannose	–	+	+	+	ND	ND
  Rhamnose	–	+	+	ND	+	ND
  Ribose	–	+	+	ND	–	ND
  Sorbitol	+	+	–	+	–	ND
G+C content (mol%)	51.2	49.6	45.6–49.3	49.7	47.0	46.2
footnote a: Symbols: +, >85% positive; -, 0–15% positive; ND, not determined.





#####
TABLE 78. Phenotypic characteristics differentiating member genera of the family Thermoactinomycetaceaea,b
	Thermoactinomyces	Laceyella	Mechercharimyces	Planifilum	Seinonella	Shimazuella	Thermoflavimicrobium   
Characteristic
Aerial mycelium	White	White	White	Nonec	White	White	Yellow
Dichotomously branched sporophores	−	−	−	−	−	−	+
Degradation of:
  Casein	+	+	+	+	−	+	+
  Gelatin	+	+	+	nd	−	−	−
  Hypoxanthine	−	−	−	−	−	−	+
  Starch	−	+	−	+	−	+	+
  Xanthine	−	−	−	−	−	−	+
Optimal temperature for growth (°C)	50–55	48–55	30	53–63	35	32	55
Growth on 25 μg/ml novobiocin	+	+	+	nd	−	+	+
Predominant	MK-7	MK-9	MK-9	MK-7	MK-7	MK-9	MK-7
  menaquinone
Other menaquinones making	MK-8 or MK-9	MK-7 – MK8	MK-8	Noned	MK8, MK-9,	MK-10	None
  up >10% peak area ratio	or MK-10	MK-10
Major fatty acids	C15:0 iso, C17:0 iso, C15:0 iso, C15:0 ante	C15:0 iso, C17:0	C17:0 iso, C17:0 ante C14:0 iso, C15:0 ante, C16:0 iso, C15:0 ante, C15:0 iso, C15:0
                                            C15:0 ante	iso−ω11c
                                                                                                C15:0 ante	(C15:0 iso or C16:0)	C16:0 iso	C16:0 iso	ante
                                                                                                                                                                                               , C16:0 iso
DNA G+C content (mol%)	48	48–49	44.9–45.2	58.7–60.3	40	39.4	43
footnote a: Symbols: +, positive; −, negative; nd, not determined.
footnote b: Data from Hatayama et al. (2005b), Yoon et al. (2005), Matsuo et al. (2006) and Park et al. (2007).
footnote c: Aerial mycelia not observed on Bacto nutrient, Czapek-Dox-yeast extract, Luria–Bertani or starch-yeast agar plates (Hatayama et al., 2005b).
footnote d: MK-8 detected at a trace level (Hatayama et al., 2005b).





#####
TABLE 79. Characteristics distinguishing species of the genus Gemellaa,b
Characteristic	1. G. haemolysans	2. G. bergeri	3. G. cuniculi	4. G. morbillorum	5. G. palaticanis	6. G. sanguinis
Acid from:
  Lactose	−	−	−	−	+	−
  Maltose	+	−	−	+	+	+
  Mannitol	−	d	+	d	−	+
  Sorbitol	−	−	+	d	−	+
  Sucrose	+	−	−	+	+	+
  Trehalose	−	−	−	−	+	−
Production of:
  APPA	−	d	−	d	+	+
  GTA	d	−	−	−	+	−
  PAC	+	−	+	−	−	+
  PAL	+	−	+	−	d	+
Voges–Proskauer
  test	−	−	−	−	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Tests performed using API Rapid ID32 Strep system except for production of PAC which is performed using API ZYM kit. Abbreviations: PAC, acid phos- phatase; PAL, alkaline phosphatase; APPA, alanyl phenylalanine proline arylamidase; GTA, glycyl tryptophan arylamidase.





#####
TABLE 80. Tests differentiating Exiguobacterium species using the API 50CHE systema,b
Test	E. acetylicum	E. aurantiacum	E. undae strains	E. antarcticum
                                 DSM 20416	DSM 6208	L1–L4c	DSM 14480
Acid from:
  Glycerol	−	+	+	+
  Ribose	−	−	+	+
  Galactose	−	−	+	+
  d-Mannose	+	−	+	+
  Mannitol	+	+	+	−
  Amygdalin	−	+	d	+
  Arbutin	−	+	d	+
  Cellobiose	+	−	d	+
  Melibiose	−	−	+	−
  d-Raffinose	−	−	d	−
  Methyl α-d-glucoside	−	+	d	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Data from Frühling et al. (2002).
footnote c: Strains L1–L4 include the type strain L2 = DSM 14481.





#####
TABLE 81. Tests differentiating Exiguobacterium species using the Biolog GP Microplate systema,b
	E. acetylicum	E. aurantiacum	E. undae strains	E. antarcticum   
Test	DSM 20416	DSM 6208	L1–L4c	DSM 14480
Utilization of:
  Glycogen	+	−	+	+
  N-Acetyl glucosamine	−	+	+	+
  N-Acetyl mannosamine	−	−	w+	w+
  Cellobiose	+	−	+	+
  d-Galactose	−	−	+	+
  d-Mannitol	+	−	+	−
  d-Raffinose	−	−	+	+
  d-Ribose	−	−	+	+
  d-Sorbose	+	−	−	−
  Acetic acid	w+	−	+	+
  γ-Hydroxy butyrate	−	−	w+	w+
  Methyl pyruvate	−	+	−	−
  Methyl succinate	−	−	w+	w+
  l-Alanine	+	−	w+	w+
  2,3-Butanediol	−	−	d	+
  Adenosine 5¢-monophosphate	−	−	−	+
  Thymidine 5¢-monophosphate	−	−	w+	+
  Uridine 5¢-monophosphate	−	−	−	+
  Fructose 6-phosphate	+	−	−	−
  Glucose 1-phosphate	+	−	−	−
  Glucose 6-phosphate	+	−	−	−
  dl-α-Glycerol phosphate	+	−	−	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction.
footnote b: Data from Frühling et al. (2002).
footnote c: Strains L1–L4 includes the type strain L2 = DSM 14481.





#####
TABLE 82. List of the species of the genus Lactobacillus
                                                     Type of glucose	Main habitat or source
Species	fermentationa	of isolationb	Phylogenetic groupc
Lactobacillus delbrueckii subsp. delbrueckii	A	F	de
L. delbrueckii subsp. bulgaricus	A	F	de
L. delbrueckii subsp. lactis	A	F	de
L. delbrueckii subsp.indicus	A	F	de
L. acetotolerans	B	D	de
L. acidifarinae	C	F	u
L. acidipiscis	B	F	sl
L. acidophilus	A	I,F	de
L. agilis	B	S,I	sl
L. algidus	B	D	sl
L. alimentarius	B	F, D	u
L. amylolyticus	A	F	de
L. amylophilus	A	F	de
L. amylovorus	A	F	de
L. animalis	B	I	sl
L. antri	C	I	u
L. aviarius subsp. aviarius	A	I	sl
L. aviarius subsp. araffinosus	A	I	sl
L. bifermentans	B	D	u
L. brevis	C	F, D	u
L. buchneri	C	F, D	u
L. casei	B	F	u
L. coleohominis	C	I	re
L. collinoides	C	D	u
L. coryniformis subsp. coryniformis	B	F	u
L. coryniformis subsp. torquens	B	F	u
L. crispatus	A	I,F	de
L. curvatus	B	I, F, D	u
L. cypricasei	B	F	sl
L. diolivorans	C	F	u
L. durianis	C	F	u
L. equi	A	I	sl
L. farciminis	A	F	u
L. ferintoshensis	C	F	u
L. fermentum	C	F, D	re
L. fornicalis	B	I	de
L. fructivorans	C	D	u
L. frumenti	C	F	re
L. fuchuensis	B	D	u
L. gallinarum	A	I	de
L. gasseri	A	I	de
L. gastricus	C	I	re
L. graminis	B	F	u
L. hammesii	C	F	u
L. hamsteri	B	I	de
L. helveticus	A	F	de
L. hilgardii	C	D	u
L. homohiochii	B	D	u
L. iners	A	I	de
L. ingluviei	C	I	re
L. intestinalis	B	I	de
L. jensenii	B	I	de
L. johnsonii	A	I, F	de
L. kalixensis	A	I	de
L. kefiranofaciens subsp. kefiranofaciens	A	F	de
L. kefiranofaciens subsp. kefirgranum	A	F	de
L. kefir	C	F	u
L. kimchii	B	F	u
L. kitasatonis	A	I	de
L. kunkeei	C	D	u





#####
TABLE 82. (continued)
                                                              Type of glucose	Main habitat or source
Species	fermentationa	of isolationb	Phylogenetic groupc
L. lindneri	C	D	u
L. malefermentans	C	D	u
L. mali	A	D	sl
L. manihotivorans	A	F	u
L. mindensis	A	F	u
L. mucosae	C	I, F	re
L. murinus	B	I,F	sl
L. nagelii	A	D	sl
L. oris	C	I	re
L. panis	C	F	re
L. pantheris	A	I	u
L. parabuchneri	C	I	u
L. paracasei subsp. paracasei	B	I, D, F	u
L. paracasei subsp. tolerans	B	D	u
L. paracollinoides	C	F	u
L. parakefiri	C	F	u
L. paralimentarius	B	F	u
L. paraplantarum	B	D, I	u
L. pentosus	B	F, S	u
L. perolens	B	D	u
L. plantarum subsp. plantarum	B	F, D	u
L. plantarum subsp. argentoratensis	B	F, D	u
L. pontis	C	F	re
L. psittaci	A	(P)	de
L. reuteri	C	I, F	re
L. rhamnosus	B	F	u
L. rossii	C	F	re
L. ruminis	A	I	sl
L. saerimneri	A	I	sl
L. sakei subsp. sakei	B	I, F, D	u
L. sakei subsp. carnosus	B	F, D	u
L. salivarius subsp. salivarius	A	I	sl
L. salivarius subsp. salicinius	A	I	sl
L. sanfranciscensis	C	F	u
L. satsumensis	A	F	sl
L. sharpeae	A	S	u
L. spicheri	C	F	u
L. suebicus	C	F	u
L. suntoryeus	A	F	de
L. thermotolerans	C	I	re
L. ultunensis	A	I	de
L. vaccinostercus	C	I	u
L. vaginalis	C	I	re
L. versmoldensis	B	F	u
L. zeae	B	F	u
L. zymae	C	F	u
footnote a: Abbreviations: A, obligately homofermentative; B, facultatively heterofermentative; C, obligately heterofermentative.
footnote b: D, food associated, usually involved in spoilage; F, involved in fermentation of food and feed; I, associated with humans and/or animals, e.g., oral cavity, intestines, vagina; S, sewage; (P), recovered from diseased parrot, safe status not known.
footnote c: Determined by C. Hertel, unpublished results. de, Lactobacillus delbrueckii group; re, Lactobacillus reuteri group; sl, Lactobacillus salivarius group; u, unique. To relate species to phylogenetic groups, sequences of species have been considered for which at least 90% of the complete 16S rDNA sequences have been published. These species were considered for construction of the phylogenetic trees (Figure 90, Figure 91, and Figure 92).





#####
TABLE 83. Lactobacillus species in intestines of human and animala,b
Species	Human	Pig	Birds	Cattle	Dog	Mouse	Rat	Hamster	Horse	Jaguarc
L. delbrueckii	+	+	+	+
L. acidophilus	+	+	+	+	+	+
L. agilis	+	+	+
L. amylovorus	M	+	+
L. antri	+
L. aviarius	+
L. brevis	+	+	+	+
L. casei	+
L. crispatus	M	+	M	+
L. curvatus	+
L. equi	M
L. fermentum	+	+	+	+	+	+
L. fructivorans	+
L. gallinarum	M
L. gasseri	M	+	+
L. gastricus	+
L. hamsteri	M
L. ingluviei	+
L. intestinalis	M	M
L. johnsonii	+	+	M	M	+
L. kalixensis	+
L. kitasatonis	+
L. mucosae	+
L. murinus/animalis	+	M	M	+
L. oris	+
L. panis	+
L. pantheris	+
L. paracasei	+	+
L. paraplantarum	+
L. plantarum	+	+	+	+
L. pontis	+
L. reuteri	M	M	M	M	M	M	M	M	M
L. rhamnosus	+
L. ruminis	M	+	M
L. saerimneri	+
L. sakei	+
L. salivarius	M	M	M	M
L. sharpae	+
L. thermotolerans	+
L. ultunensis	+
L. vaginalis	+	+
footnote a: Symbols: M, major component of Lactobacillus species; +, occasionally recovered.
footnote b: Modified from Hammes and Hertel, (2003). References include Mitsuoka, 1992; Tannock, 1992; Walter et al., (2001), Tannock et al., 2000; Roos et al., 2000; Gusils et al., 1999; Rubio et al., 1998; Marounek et al., 1988; Stewart, 1992; Serra et al., (1992), Walter et al., 2001; Yuki et al., 2000; Morotomi et al., 2002; Liu and Dong, 2002; Vaughan et al., 2002; Leser et al., 2002; Dal Bello et al., 2003; Mukai et al., 2003; Niamsup et al., 2003; Roos et al., (2005).
footnote c: The species composition has not been studied so far.





#####
TABLE 84. Key characteristics of Group A lactobacilli (obligately homofermentative)a
	L. delbrueckii subsp. delbrueckii	L. delbrueckii subsp. bulgaricus	L. delbrueckii subsp. lactis	L. delbrueckii subsp. indicus	L. acidophilus	L. amylolyticus	L. amylophilus	L. amylovorus	L. aviarius subsp. aviarius	L. aviarius subsp. araffinosus	L. crispatus	L. farciminis	L. gallinarum	L. gasseri	L. helveticus   
Species
Phylogenetic	de	de	de	de	de	de	de	de	sl	sl	de	u	de	de	de
   group
Peptidoglycan	Lys–d-	Lys–d-Asp	Lys–d-	Lys–d-Asp Lys–d- Lys–d- Lys–d- Lys–d- Lys–d-	Lys–d-	Lys–d-	Lys–d-	Lys–d- Lys–d- Lys–d-
   type	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp
G+C content	49–51	49–51	49–51	49–51	34–37	39	44–46 40.3 39–43	41.3	35–38	34–36	36–37 33–35	37
   (mol%)
Lactic acid	d	d	d	d	dl	dl	l	dl	dl	l(d)	dl	l(d)	dl	dl	dl
   isomer(s)
Growth (°C)	−/+	−/+	−/+	−/+	−/+	−/+	+/−	−/+	−/ND	−/ND	−/+	+/−	+/+	−/+	−/+
   15/45
Carbohydrates
fermented:
   Amygdalin	−	−	+	−	+	d	−	+	d	d	+	+	+	+	−
   Cellobiose	−	d	d	−	+	−	−	+	+	d	+	+	+	+	−
   Galactose	−	−	d	−	+	+	+	+	d	−	+	+	+	+	+
   Lactose	−	+	+	+	+	−	−	−	d	−	+	+	d	d	+
   Maltose	d	−	+	−	+	+	+	+	+	+	+	+	+	d	d
   Mannitol	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
   Mannose	+	−	+	+	+	+	+	+	+	+	+	+	+	+	d
   Melibiose	−	−	−	−	d	d	−	−	d	−	−	−	+	d	−
   Raffinose	−	−	−	−	d	d	−	−	+	−	−	−	+	d	−
   Salicin	−	−	+	−	+	d	−	+	+	d	+	+	+	+	−
   Sucrose	+	−	+	d	+	+	−	+	+	+	+	+	+	+	−
   Trehalose	d	−	+	−	d	−	−	+	+	+	−	+	−	d	d
footnote a: Symbols and abbreviations: +, 90% or more of strains are positive; −, 90% or more are negative; d, 11–89% of strains are positive; w, weak positive reaction; ND, no data available; (), isomers in parentheses indicate <15% of total lactic acid; mDpm, meso-diaminopimelic acid; de, Lactobacillus delbrueckii-group; sl, Lactobacillus salivarius-group; re, Lactobacillus reuteri-group; u, unique.
footnote b: W. P. Hammes, unpublished results.





#####
TABLE 85. Key characteristics of Group B lactobacilli (facultatively heterofermentative)a
	L. johnsonii	L. acetotolerans	L. kalixensis	L. acidipiscis	L. kefiranofaciens subsp. kefiranofaciens	L. agilis	L. algidus	L. kefiranofaciens subsp. kefirgranum L. alimentarius	L. animalis	L. bifermentans	L. kitasatonis	L. casei	L. coryniformis subsp. coryniformis	L. manihotivorans	L. mindensis	L. coryniformis subsp. torquens	L. curvatus	L. cypricasei	L. saerimneri	L. equi	L. salivarius subsp. salivarius	L. fornicalis	L. fuchuensis	L. salivarius subsp. salicinius	L. graminis	L. satsumensis	L suntoreyus	L. ultunensis   
Species
Phylogenetic	de	sl	sl	sl	u	sl	u	u	u	u	u	sl	sl	de	u	u
   group
Peptidoglycan Lys–d-	Lys–d-	mDpm	mDpm	Lys–d-	Lys–d-	Lys–d- Lys–d-	Lys–d-	Lys–d- Lys–d-	Lys–d-	Lys–d-	ND	Lys–d-	Lys–d-
   type	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Asp	Aspb	Aspb	Aspb	Asp
G+C content	35–36.5	39–42	43–44	36.8 ± 3	36–37	41–44	45	45–47	45	45	42–44	ND	38–40	37	41–41.7	41–43
   (mol%)
Lactic acid	dl	l	l	l	l(d)	l	dl	l	d(l)	d	dl	nd	dl	dl	l(d)	dl
   isomer(s)
Growth (°C)	−/−	−/−	−/+	+/−	+/−	−/+	+/−	+/−	+/−	+/−	+/−	−/−	−/+	−/−	+/−	+/−
   15/45
Carbohydrates
fermented:
   Amygdalin	−	d	+	d	ND	d	−	+	−	−	d	ND	−	+	+	+
   Arabinose	−	d	−	+	d	d	−	−	−	−	−	d	d	−	−	−
   Cellobiose	d	−	+	d	+	+	−	+	−	−	+	+	−	+	+	+
   Esculin	+	−	+	+	+	+	−	+	d	−	+	+	d	+	+	+
   Gluconate	−	−	−	−	+	−	−	+	+	+	−	ND	−	ND	+	−
   Mannitol	d	d	+	−	−	−	+	+	+	+	−	−	+	+	−	−
   Melezitose	−	−	+	−	−	−	−	+	−	−	−	−	−	+	−	−
   Melibiose	−	−	+	d	−	+	−	−	d	−	−	−	+	−	−	−
   Raffinose	−	−	+	d	−	d	−	−	d	−	−	−	+	−	−	−
   Ribose	d	+	+	+	+	d(w)	+	+	−	−	+	d	d	+	+	−
   Sorbitol	−	−	d	−	−	−	+	+	d	−	−	−	d	+	−	−
   Sucrose	−	d	+	d	+	ND	−	+	+	+	d	d	+	+	−	+
   Xylose	−	−	−	−	−	−	−	−	−	−	−	−	d	−	−	+
footnote a: Symbols and abbreviations: +, 90% or more of strains are positive; −, 90% or more are negative; d, 11–89% of strains are positive; w, weak positive reaction; ND, no data available; (), isomers in parentheses indicate <15% of total lactic acid; mDpm, meso-diaminopimelic acid; de, Lactobacillus delbrueckii-group; sl, Lactobacillus salivarius-group; re, Lactobacillus reuteri-group; u, unique.
footnote b: W. P. Hammes, unpublished results.
footnote c: Strains formerly designated L. casei subsp. pseudoplantarum produce dl-lactic acid.
footnote d: According to Carlsson and Gothefors (1975), 60 out of 64 strains ferment ribose.
                                                                                                                                                                                                                                                                                 L. plantarum subsp. argentoratensis





#####
TABLE 86. Characteristics differentiating Group C lactobacilli (obligately heterofermentative)a
	L. homohiochii	L. acidifarinae	L. intestinalis	L. antri	L. brevis	L. buchneri	L. coleohominisb	L. murinus	L. collinoides	L. paracasei subsp. paracasei	L. diolivorans	L. durianis	L. paracasei subsp. tolerans	L. ferintoshensis	L. paralimentarius	L. fermentum	L. fructivorans	L. paraplantarum	L. frumenti	L. gastricus	L. hammesii	L. hilgardii	L. ingluviei	L. kefiri	L. rhamnosus	L. sakei subsp. sakei	L. sakei subsp. carnosus	L. versmoldensis   
Species
Phylogenetic	u	re	u	u	re	u	u	u	u	re	u	re	re	u	u	re	u
  group
Peptidoglycan	ND	Lys–d-	Lys–d-	Lys–d-	mDpm	Lys–	Lys–d-	ND	mDpmc Orn–d-	Lys–d- Lys–d-	Orn- Lys– Lys–d-	ND	Lys–d-
  type	Asp	Asp	Asp	d-Asp	Aspc	Asp	Asp	Asp	d-Asp d-Asp Asp	Asp
G+C content	51	44.9	44–47	44–46	ND	46	40	43.3	ND	52–54	38–40	43–45	41.3	52.6	39–41	49	41–42
 (mol%)
Growth (°C)	+/−	−/+	+/−	+/−	−/+	+/−	+/−	+/−	+/−	−/+	+/−	−/+	−/−	+/−	+/−	−/ND	+/−
  15/45
NH3 from	+	ND	+	+	−	+	ND	−	+	+	+	+?	ND	−	+	ND	+
 arginine
Carbohydrates
  fermented:
    Arabinose	+	+	+	+	−	+	+	+	+	d	−	d	d	+	−	+	d
    Cellobiose	−	−	−	−	−	−	−	−	d	d	−	+	+	+	−	−	−
    Esculin	−	W	d	d	−	+	−	d	+	−	−	+	−	−	−	d	−
    Galactose	+	+	d	d	−	+	+	d	+	+	−	+	+	+	d	−	−
    Maltose	+	+	+	+	d	+	+	−	+	+	d	+	+	+	+	d	+
    Mannose	−	−	−	−	−	−	−	−	+	w	−	+	+	+	−	d	−
    Melezitose	−	−	−	+	−	+	−	−	d	−	−	d	−	−	d	−	−
    Melibiose	−	+	+	+	−	+	+	−	d	+	−	+	+	−	−	−	+
    Raffinose	−	+	d	d	−	−	−	−	d	+	−	+	+	−	−	d	−
    Ribose	+	+	+	+	+	+	+	+	+	+	w	+	d	−	+	+	+
    Sucrose	−	+	d	d	−	−	−	−	+	+	d	+	+	−	d	+	−
    Trehalose	−	−	−	−	−	−	−	−	+	d	−	+	+	+	−	−	−
    Xylose	−	d	d	d	−	+	+	+	+	d	−	−	−	+	+	+	−
footnote a: Symbols and abbreviations: +, 90% or more of strains are positive; −, 90% or more are negative; d, 11–89% of strains are positive; w, weak positive reaction; ND, no data available; (), isomers in parentheses indicate <15% of total lactic acid; mDpm, meso-diaminopimelic acid; de, Lactobacillus delbrueckii-group; sl, Lactobacillus salivarius-group; re, Lactobacillus reuteri-group; u, unique.
footnote b: Lactobacillus coleohominis has been found to produce gas from glucose in our laboratory (W. P. Hammes and C. Hertel, unpublished results).
footnote c: W. P. Hammes, unpublished results.





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TABLE 87. Differentiation of the genus Paralactobacillus from other rod-shaped genera within the order of "Lactobacillales"a
	L. malefermentans	Paralactobacillus	Allofustis	Atopostipes	Alkalibacteriumb	L. parabuchneri	Carnobacterium	L. paracollinoides	Desemzia	L. parakefiri	Isobaculum	Heterofermentative Lactobacillusc	Homofermentative Lactobacillusd	L. sanfranciscensis	Leuconostoce	Marinilactibacillus	Pilibacter	L. thermotolerans	Weissellae	L. vaccinostercus   
Characteristic
G + C content (mol%)	46	39	44	39–41	33–37	40	39	33–55	32–53	37–44	34–36	38	37–47
Motility	−	−	+	d	+f	−	d	d	−	+	−	−
Growth on acetate agar	+	−	+	+
Growth at 15°C	+	+	d	d	+	+	+
Growth at 45°C	−	−	−	−	−	d	d	−	d
Gas from glucose	−	d	+	−	+	−	+
Acetate from glucose	−	+	+	+	+	−	+	w	+
NH4 from arginine	−	+	−f	d	−f	+	d	d	−	w	d
Lactic acid isomer	dl	l	l	lf	l, d, dl	l, d, dl	d	l	d, dl
Acid from lactose	−	−f	+f	−	d	+f	−f	d	d	d	d	+f
Acid from raffinose	−	−f	+f	−	+f	−f	d	d	d	d	−f	d
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction.
footnote b: Additional information is listed in the text.
footnote c: Include facultatively and obligatory heterofermentative species. Additional information is listed in the text.
footnote d: Differentiation of Paralactobacilus from homofermentative Lactobacillus requires the use of a combination of characteristics as listed in the text.
footnote e: Cell morphology ranges from irregular rods to short coccoid rods or cocci.
footnote f: Information is given for the type species which constitutes the only species of the genus.





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TABLE 88. Percentage DNA–DNA similarity among pediococci and with reference also to Tetragenococcus and Aerococcus (Pediococcus urinaeequi – Syn. Aerococcus)a
	P. acidilactici	P. damnosus	P. dextrinicus	P. inopinatus	T. halophilus	P. parvulus	P. pentosaceus	subsp. interme- P. pentosaceus dius	P. urinaeequi	P. cellicola	P. stilesii   
Species
P. acidilactici	100
P. damnosus	0–7	100
P. dextrinicus	0–5	4–5	100
P. inopinatus	0–7	41–54	7	100
Tetragenococcus	0–2	0–2	6	3–5	100
   halophilus
P. parvulus	0–7	34–36	8	30–40	4	100
P. pentosaceus	5–35	0–18	6	7–8	4	7	100
P. pentosaceus	17–19	0–7	5	6–7	3	6	88–97	100
subsp.intermedius
P. urinaeequi	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	100
P. cellicola	−	15–23	−	30–40	−	26–36	−	−	−	100
P. stilesii	14.5	−	−	−	−	−	21	−	−	−	100
footnote a: Data compiled from Back and Stackebrandt (1978), Dellaglio et al. (1981), Dellaglio and Torriani (1986), Franz et al. (2006), and Zhang et al. (2005).





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TABLE 88. Percentage DNA–DNA similarity among pediococci and with reference also to Tetragenococcus and Aerococcus (Pediococcus urinaeequi – Syn.Aerococcus)a
	P. acidilactici	P. damnosus	P. dextrinicus	P. inopinatus	T. halophilus	P. parvulus	P. pentosaceus	subsp. interme- P. pentosaceus dius	P. urinaeequi	P. cellicola	P. stilesii   
Species
P. acidilactici	100
P. damnosus	0–7	100
P. dextrinicus	0–5	4–5	100
P. inopinatus	0–7	41–54	7	100
Tetragenococcus	0–2	0–2	6	3–5	100
   halophilus
P. parvulus	0–7	34–36	8	30–40	4	100
P. pentosaceus	5–35	0–18	6	7–8	4	7	100
P. pentosaceus	17–19	0–7	5	6–7	3	6	88–97	100
subsp.intermedius
P. urinaeequi	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	0.0E+01	100
P. cellicola	−	15–23	−	30–40	−	26–36	−	−	−	100
P. stilesii	14.5	−	−	−	−	−	21	−	−	−	100
footnote a: Data compiled from Back and Stackebrandt (1978), Dellaglio et al. (1981), Dellaglio and Torriani (1986), Franz et al. (2006), and Zhang et al. (2005).





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TABLE 89. Differentiation of the genus Pediococcus from the atyptical species Pediococcus dextrinicus and from Aerococcus and Tetragenococcus (Holzapfel et al., 2005)a,b
Characteristic	Pediococcus
                                                     Pediococcus	dextrinicus	Aerococcus	Tetragenococcus
Growth at pH 5	+	+	−	−
Growth at pH 9	−	−	+	+
Growth tolerance to 18% NaCl	−	−	+	−
Facultative aerobic	+	+	+	−
Gas from gluconate	−	+	−	−
Configuration of lactate from glucose	dl/l(+)	l(+)	l(+)	l(+)
Catalase	−	−	−	+/−
Hippurate hydrolysis	−	−	−	+
Starch fermentation	−	+	−	−
Peptidoglycan type	Lys–d-Asp	Lys–d-Asp	Lys–d-Asp	Lys-direct
footnote a: Symbols: +, present; −, absent; +/−, variable.
footnote b: From Weiss (1992), Simpson and Taguchi (1995), and Dobson et al. (2002).





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TABLE 90. Phenotypic characteristics differentiating Pediococcus speciesa,b
Characteristic	P. damnosus	P. acidilactici	P. cellicola	P. claussenii	P. dextrinicus	P. inopinatus	P. parvulus	P. pentosaceus	P. stilesii
Growth at:
  pH 4.5	+	+	+	+	−	+	+	+	+c
  pH 7.0	−	+	+	+c	+	d	d	+	+c
  pH 8.0	−	+	+	+c	+	−	−	+	+c
  pH 9.0	−	−	−	−	−	−	−	−	+c
  35°C	−	+	+	+	+	+	+	+	+c
  40°C	−	+	+	+c	+	d	−	d	+c
  45°C	−	+	−	−	−	−	−	d	+c
  48°C	−	+	−	−	−	−	−	−	−c
Lactic acid	dl	dl	dl	l(+)c	l(+)	dl	dl	dl	dl
  configuration
Acid from:
  Arabinose	−	d	d	−	−	−	−	+	−c
  Galactose	+	+	+	−	d	+	d	+	+c
  Lactose	−	d	+	−	d	+	−	+	−c
  Maltose	d	−	+	d	+	+	d	+	+c
  Melezitose	d	−	−	−	−	−	−	−	−c
  Ribose	−	+	+	+	−	−	−	+	+c
  Xylose	−	+	+	−	−	−	−	d	−c
Max. NaCl	5	10	?	5	6	8	8	10	8c
  conc. for
  growth
DNA G + C	38.5	42	38	40.5	40–41	39.5	41	38	38
  content
  (mol%)
  (Tm method)
footnote a: Symbols: +, 90% or more strains positive; −, 90% or more strains negative; d, 11–89% of strains positive.
footnote b: Data partially adapted from Simpson & Taguchi (1995), Franz et al. (2006), Holzapfel et al. (2005), and Zhang et al. (2005).
footnote c: Data have only been obtained with the type strain of Pediococcus claussenii and Pediococcus stilesii.





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TABLE 91. Conventional tests which are useful in distinguishing Aerococcus speciesa
Test	1. A. viridans	2. A. christensenii	3. A. sanguinicola	4. A. urinae	5. A. urinaehominis
Maltose	d	−	+	−	+
Mannitol	d	−	−	+	−
Ribose	d	−	+	d	d
Sucrose	d	−	+	+	+
Trehalose	d	−	+	−	−
Esculin	+	−	+	d	+
PYRA	+	−	+	−	−
LAP	−	+	+	+	−
BE	d	−	d	−	−
NaCl 6.5%	+	−	+	+	+
Hippurate	d	+	+	+	+
VP	−	+	−	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive. Abbreviations: PYRA, pyrrolidonylarylamidase; LAP, leucine amino peptidase; BE, Bile-esculin; VP, Voges–Proskauer; for conventional tests see Facklam and Elliott, (1995).





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TABLE 92. Characteristics useful in distinguishing Aerococcus species using the API Rapid ID32 Strep systema
Test	1. A. viridans	2. A. christensenii	3. A. sanguinicola	4. A. urinae	5. A. urinaehominis
Acid from:
  d-Arabitol	−	−	−	d	−
  Lactose	+	−	−	−	−
  Mannitol	d	−	−	+	−
  Maltose	+	−	+	−	+
  MBDG	d	−	d	−	+
  Ribose	d	−	−	d	+
  Sorbitol	d	−	−	d	−
  Sucrose	+	−	+	+	+
  Trehalose	+	−	+	−	−
Production of:
  β-GLUR	−	−	+	+	+
  PYR	d	−	+	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive. Abbreviations: MBDG, methyl β-d-glucopyranoside; β-GLUR, β-glucuronidase; PYR, pyroglutamic acid arylamidase.





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TABLE 93. Phenotypic characteristics that differentiate the genus Abiotrophia from other catalase-negative, Gram-positive coccia
	Abiotrophia	Aerococcus	Enterococcus	Gemella	Granulicatella	Lactococcus	Leuconostoc	Pediococcus	Streptococcus	Vagococcus   
Characteristic
Satellitism	+b	−	−	−	+b	−	−	−	−	−
Susceptibility to vancomycin	Sensitive Sensitive	Sensitive	Sensitive	Sensitive Sensitive Resistant Resistant	Sensitive Sensitive
   (30 μg disk)a
Gas production from glucose	−	−	−	−	−	−	+	−	−	−
Leucine arylamidase	+	−	+	d	+	+	−	+	+	+
Pyrrolidonyl arylamidase	+	+	+	+	+	+	−	−	−C	+
Growth in presence of 6.5% NaCl	−	+	+	−	−	d	d	d	−d	+
Growth at 10°C	−	−	+	−	−	+	+	−	−	+
Growth at 45°C	−	+	+	−	−	−e	d	+	d	−
Motility	−	−	d	−	−	−	−	−	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: More than 90% of the strains are positive.
footnote c: Streptococcus pyogenes strains exhibit activity.
footnote d: Some β-hemolytic streptococci growth in the presence of 6.5% NaCl.
footnote e: Some strains grow very slowly at 45°C.





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TABLE 94. Characteristics that differentiate Abiotrophia defectiva from species of the genus Granulicatellaa
Characteristic	A. defectiva	G. adiacens	G. balaenopterae	G. elegans
DNA G+C content (mol%)	46.0–46.6	36.6–37.4	37	37
Murein type	A1α	A4β	ND	A3α
Source:
  Human endocarditis, blood	+	+	−	+
  Minke whale	−	−	+	−
Acid from:
  Sucrose	+	+	−	+
  Trehalose	d	−	+	−
  Tagatose	−	−	−	−
  Pullulan	d	−	+	−
Hippurate hydrolysis	−	−	−	D
Arginine dihydrolase	−	−	+	+
α-Galactosidase	+	−	−	−
β-Glucuronidase	−	+	−	−
N-Acetyl-β-glucosamidase	−	−	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.





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TABLE 95. Conventional phenotypic tests (Facklam and Elliott, 1995) which are useful in distinguishing Dolosicoccus paucivorans from related bacteria from human sourcesa,b
	Dolosicoccus Dolosigranulum	Facklamia	Facklamia	Facklamia	Facklamia	Globicatella	Ignavigravum   
Test	paucivorans	pigrum	hominis	ignava	languida	sourekii	sanguinis	ruoffiae
LAP	−	+	+	+	+	+	−	+
Hippurate	d	−	+	+	−	+	+	−
Esculin	−	+	−	−	−	−	+	−
Sucrose	+	−	d	−	−	+	+	−
Sorbitol	−	−	−	−	−	+	d	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Abbreviation: LAP, leucine aminopeptidase.





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TABLE 96. API Rapid ID 32Strep system tests which are useful in distinguishing Dolosicoccus paucivorans from some related Gram-stain-positive, catalase-negative, coccus-shaped species from human and animal sourcesa,b
	Dolosicoccus Eremococcus	Facklamia	Facklamia	Facklamia	Faclamia	Facklamia	Globicatella	Globicatella	Ignavigranum   
Test	paucivorans	coleocola	hominis	ignava	languida	miroungae	sourekii	sanguinis	sulfidifaciens	ruoffiae
Acid from:
  d-Arabitol	−	−	−	−	−	−	+	−	−	−
  Glycogen	−	−	−	−	−	−	−	+	+	−
  Lactose	d	−	−	−	−	−	−	d	−	−
  Mannitol	d	−	−	−	−	−	+	+	−	d
  Melibiose	−	−	−	−	−	−	−	+	+	−
  MBDG	−	−	−	−	−	−	−	d	−	−
  Raffinose	−	−	−	−	−	−	−	+	+	−
  Ribose	d	−	−	−	−	−	−	+	−	−
  Sorbitol	−	−	−	−	−	−	+	d	−	−
  Sucrose	d	−	−	−	−	−	+	+	+	d
  Trehalose	−	−	−	+	+	+	+	+	+	−
Activity for:
  ADH	d	+	+	−	−	+	−	−	−	+
  APPA	d	−	+	+	−	+	−	+	+	−
  α-Gal	−	−	+	−	−	−	−	+	+	−
  β-Gal	−	−	+	−	−	−	−	d	d	−
  NAG	−	+	−	−	−	w	−	−	−	−
  URE	−	d	d	−	−	+	−	−	−	+
Hydrolysis of:
  Hippurate	d	+	+	+	−	−	+	+	d	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak or absent. Abbreviations: MBDG, methyl-β-d- glucoside; ADH, arginine dihydrolase; APPA, alanyl phenylalanine proline arylamidase; α-Gal, α-galactosidase; β-Gal, β-galactosidase; NAG, N-acetyl β-glucosaminidase; URE, urease.





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TABLE 97. Phenotypic characteristics of Facklamia species, Ignavigranum ruoffiae, and Dolosigranulum pigrum as determined by conventional biochemical testsa,b
Test	D. pigrum	F. hominis	F. ignava	F. miroungae	F. languida	F. sourekii	F. tabacinasalis	I. ruoffiae
Arginine	−	+	−	+	−	−	−	−
Hippurate	−	+	+	−	−	+	−	−
Esculin	+	−	−	−	−	−	−	−
Sucrose	−	d	−	−	−	+	+	−
Sorbitol	−	−	−	−	−	+	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Results from LaClaire and Facklam (2000b).





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TABLE 98. Tests distinguishing species of the genus Facklamia and Ignavigranum ruoffiae using the API Rapid ID32 Strep systema
Test	F. hominis	F. ignava	F. languida	F. miroungae	F. sourekii	F. tabacinasalis	I. ruoffiae
Acid from:
  d-Arabitol	−	−	−	−	+	−	−
  Mannitol	−	−	−	−	+	−	d
  Maltose	−	d	−	−	+	−	−
  Sorbitol	−	−	−	−	+	−	−
  Sucrose	−	−	−	−	+	−	D
  Trehalose	−	+	+	+	+	−	−
Hydrolysis of:
  Hippurate	+	+	−	−	+	−	−
Activity for:
  ADH	+	−	−	+	−	−	+
  APPA	+	+	−	+	−	−	−
  α-Gal	+	−	−	−	−	+	−
  β-Gal	+	−	−	−	−	v	−
  GTA	d	d	+	+	−	−	−
  NAG	−	−	−	+	−	−	−
  PYRA	d	+	d	+	+	−	+
  Urease	d	−	−	+	−	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive. Abbreviations: ADH, arginine dihydrolase; APPA, alanine phenylalanine proline arylamidase; α-Gal, α-galactosidase; β-Gal, β-galactosidase; GTA, glycine tryptophan arylamidase; NAG, N-acetyl β-glucosaminidase; PYRA, pyro- glutamic acid arylamidase; all species fail to produce acid from l-arabinose, cyclodextrin, glycogen, lactose, melibiose, melezitose, methyl-β-d-glucopyranoside, pullulan, raffinose, ribose, and tagatose. None display activity for alkaline phosphatase, β-glucosidase, β-glucuronidase, or β-mannosidase.





#####
TABLE 99. Tests distinguishing Globicatella sanguinis and Globicatella sulfidifaciensa
Test	G. sanguinis	G. sulfidifaciens
Acid from:
  Mannitol	+	−
  Ribose	+	−
  Sorbitol	d	−
  Lactose	d	−
Production of:
  H2Sb	−	+
Production of:
  β-Glucuronidase	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive. Tests performed using the API Rapid ID32 Strep system.
footnote b: H2S production in Kligler’s iron agar.





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TABLE 100. The species of the genus Carnobacterium
Species	Source of isolationa	Ecological groupb
C. divergens	M, F, D	I
C. alterfunditum	A	II
C. funditum	A	II
C. gallinarum	M	I
C. inhibens	F	I
C. maltaromaticum	M, F, D	I
C. mobile	M	I
C. pleistocenium	P	II
C. viridans	M	I
footnote a: M, meat (meat products, poultry); F, fish; D, dairy products, including cheese; A, arctic ice lake; P, pleistocenian permafrost.
footnote b: I, associated with animals and products of animal origin; II, present in cold envi- ronment containing few nutrients.





#####
TABLE 101. Selected physiological characteristics of species of the genus Carnobacteriuma
	C. divergens	C. alterfunditum	C. funditum	C. gallinarum	C. inhibens	C. maltaromaticum	C. mobile	C. pleistocenium e	C. viridans   
Characteristic
Growth at 0 °C	+	+	+	+	+	d	+	+	(2 °C+)
Growth at 30 °C	+	−	−	ND	+	+	+	−	+
Growth at 40 °C	+	− (+) b	− (+) b	ND	−	d	−	−	−
Motility	−	+	+	−	+	−	+	+	−
Arginine hydrolysis	+	+	−	+	+	−	+	ND	−
Voges–Proskauer test	+	ND	ND	+	ND	+	−	ND	−
Acid produced from:c
  Amygdalin	+	+	−	+	+	d	−	ND	−
  Arabinose	−	−	−	−	−	−	−	+	−
  Galactose	−	w	w	+	+	+	+	ND	+
  Gluconate	+	−d	−d	+	−	+	−	ND	−
  Glycerol	ND	w	w	ND	−	+	+/−	−	−
  Inulin	−	−	−	−	w	+	+	ND	−
  Lactose	−	−	−	+	w	−	−	+	+
  Mannitol	−	−	+	−	+	+	−	+	−
  Melezitose	d	−	−	+	−	d	−	ND	−
  Melibiose	−	−	−	−	−	+	−	ND	−
  Methyl d-Glucoside	−	−d	−d	+	−	+	−	ND	−
  Ribose	+	+	+	+	+	+	+	+	−
  d-Tagatose	−	ND	ND	+	−	−	d	ND	+
  Trehalose	+	−	+	+	+	+	+	+	+
  d-Turanose	−	−d	−d	+	−	d	−	ND	−
  Xylose	−	−	−	+	−	−	−	ND	−
Hydrolysis of esculin	ND	+	−	+	+	+	+	−	ND
footnote a: Symbols: +, present; −, absent; d, 11–89% positive; w, weak; and ND, no data.
footnote b: According to Franzmann et al. (1991), sucrose fermentation by Carnobacterium funditum and Carnobacterium alterfunditum is + and weak, respectively, whereas Lai and Manchester (2000) report − for both species.
footnote c: All species produce acid from cellobiose, fructose, glucose, maltose, mannose, salicin and sucrose, but not from adonitol, dulcitol, glycogen, inositol, raffinose, rhamnose, and sorbitol.
footnote d: According to Lai and Manchester (2000); see text.
footnote e: Growth on: Pikuta et al. (2005); see text.





#####
TABLE 102. Criteria that are useful in distinguishing the genus Allofustis from phylogenetically closely related taxa
Characteristics	Allofustis	Alkalibacteriumb	Alloiococcusc	Atopostipesd	Dolosigranulume	Marilactibacillusf
Cell morphology	Rod	Rod	Ovoid	Rod	Rod	Rod
Relationship to air	Facultatively	Facultatively	Aerobic	Facultatively	Facultatively	Facultatively
                                  anaerobic	anaerobic	anaerobic	anaerobic	anaerobic
Growth above 32 °C	+	+	+	−	+	+
Major cellular fatty	C16:0, C16:1, C18:0,	C16:0, C16:17c,	C16:0, C18:1 w9c C18:2 w6,	C14:0, C16:0, C16:1,	C16:1w9c C16:0, C16:1,	C16:0, C16:1, C18:0,
  acids	C18:1w9c	C16:19c C18:0,	9c
                                                                                      C18:0 ante,	C18:0, C18:1	C18:1 w9c	C18:19c
Catalase	−	−	+	−	−	−
Acid from:
  Maltose	−	v	−	+	+	+
  Sucrose	−	v	−	+	+	+
Production of:
  Arginine	+	ND	−	−	−	ND
  dihydrolase
  β-Galactosidase	−	ND	+	+	+	ND
Murein type	l-Lys-direct	Orn–d-Glu, Orn–	ND	l-Lys–d-Asp	Lys–d-Asp	Orn–d-Glu
                                                            d-Asp
DNAG+C content	39	39.7–43.2	44–45	43.9	40.5	34.6–36.2
 (mol%)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variable; w, weak reaction; ND, not determined.
footnote b: Data from Nakajima et al. (2005), Ntougias and Russell, (2001), Yumoto et al. (2004).
footnote c: Data from Aguirre and Collins, (1992a), CCUG Database http://www.ccug.gu.se.
footnote d: Data from Cotta et al. (2004b).
footnote e: Data from Aguirre et al. (1993), CCUG Database http://www.ccug.gu.se.
footnote f: Data from Ishikawa et al. (2003).





#####
TABLE 103. Occurrence of 16S rDNA signatures demonstrating the phylogenetic heterogeneity of the genus Carnobacterium and the phylogenetic closeness of Desemzia incerta with members of Carnobacterium group
	Desemzia incerta, C. alterfundidum,	C. divergens, C. gallinarum,	Carnobacterium group 1	Carnobacterium group 2   
Nucleotide positiona	C. inhibens, C. mobile, C. fundidum	C. piscicola
70–98	U–A	A–G
77–92	Yb–Rc	G–Y
81–88	U–A	A–U
1168	U	C
1436–1465	U–C	C–U
1453	G	A
footnote a: Escherichia coli nomenclature.
footnote b: Pyrimidine.
footnote c: Purine.





#####
TABLE 104. Presence of unique nucleotides of Desemzia incerta, compared to the homologous composition in members of Carnobacterium
Nucleotide position	Desemzia incerta	Carnobacterium species
78–91	C–G	Ra–Y
139–224	C–G	U–A
183–193	U–A	R–Y
458–474	A–G	G–G
615–625	U–A	C–G
669–737	A–U	G–C
771–808	A–U	G–C
929–1388	G–C	A–U
footnote a: R, purine.





#####
TABLE 105. Physiological reactions differentiating Desemzia incerta and type strains of Carnobacterium speciesa,b
	incerta (DSM C. alterfundidum C. divergens C. fundidum	C. gallinarum	C. mobile	C. piscicola	(CCUG	Desemzia	C. inhibens   
Physiological test	20581T)	(DSM 5972T) (DSM 20623T) (DSM 5970T)	(DSM 4847T)	(DSM 4848T) (DSM 20730T)	31728T)c
N-Acetyl-d-	w	w	w	+	+	+	+	+
  glucosamine
N-Acetyl-d-	−	−	−	−	−	+	−	nd
  mannosamine
Adenosine	−	−	+	−	+	w	+	nd
Amygdalin	−	−	−	−	−	−	+	+
Arbutin	−	−	−	−	+	−	+	+
Cellobiose	−	−	−	−	+	−	+	+
d-Fructose	+	+	+	+	+	+	+	+
Gentiobiose	−	−	−	−	−	−	+	+
α-d-Glucose	+	+	+	+	+	+	−	+
Glycerol	−	−	−	−	−	−	+	−
l-Lactic acid	+	−	+	−	−	+	−	nd
α-d-Lactose	−	−	−	−	+	−	−	+
Maltose	+	−	−	−	+	−	+	+
Maltotriose	+	−	−	−	−	−	−	nd
d-Mannose	+	+	+	+	+	+	+	+
d-Melibiose	w	−	−	−	−	−	−	−
3-Methyl glucose	−	−	−	−	−	−	+	nd
β-Methyl-d-	−	+	−	−	−	−	−	nd
  glucoside
α-Methyl-d-	+	−	−	−	−	−	−	nd
  glucoside
Methyl pyruvate	−	+	+	+	+	+	+	nd
d-Psicose	+	w	w	−	+	+	−	nd
Pyruvic acid	−	−	−	+	+	w	+	nd
Salicin	−	−	−	−	+	−	−	+
Thymidine	−	−	+	−	−	−	+	nd
d-Trehalose	+	w	−	−	+	+	+	+
Uridine	−	−	+	−	+	w	+	nd
Xylose	−	w	−	−	−	−	−	−
footnote a: For symbols, see standard definitions; nd, not determined; w, weak reaction.
footnote b: Reactions carried out using the Biolog GP MicroPlate™ (24 h incubation).
footnote c: No positive reactions were obtained with Carnobacterium inhibens CCUG 31728T. Data from Jöborn et al. (1999).





#####
TABLE 106. API Rapid ID32 Strep tests distinguishing Dolosigranulum pigrum from Facklamia species and Ignavigranum ruoffiaea
Test	D. pigrum	F. hominis	F. ignava	F. languida	F. miroungae	F. sourekii	F. tabacinasalis	I. ruoffiae
Acid from:
  d-Arabitol	−	−	−	−	−	+	−	−
  Mannitol	−	−	−	−	−	+	−	d
  Maltose	+	−	d	−	−	+	−	−
  Sorbitol	−	−	−	−	−	+	−	−
  Sucrose	+	−	−	−	−	+	−	d
  Trehalose	−	−	+	+	+	+	−	−
Hydrolysis of:
  Hippurate	−	+	+	−	−	+	−	−
Activity for:
  ADH	−	+	−	−	+	−	−	+
  APPA	−	+	+	−	+	−	−	−
  α-GAL	−	+	−	−	−	−	+	−
  β-GAL	+	+	−	−	−	−	v	−
  GTA	d	d	d	+	+	−	−	−
  NAG	d	−	−	−	+	−	−	−
  PYRA	+	d	+	d	+	+	−	+
  URE	−	d	−	−	+	−	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variable; w, weak reaction; ND, not determined. Abbrevia- tions: ADH, arginine dihydrolase; APPA, alanine phenylalanine proline arylamidase; α-GAL, α-galactosidase; β-GAL, β-galactosidase; GTA, glycine tryptophan arylami- dase; NAG, N-acetyl β-glucosaminidase; PYRA, pyroglutamic acid arylamidase; URE, urease.





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TABLE 107. Characteristics distinguishing the genus Granulicatella from phylogenetically closely related taxaa,b
Characteristic	Granulicatella	Atopobacter	Trichococcus
Cell morphology	Cocci	Rods	Cocci/ovoid
Relationship to air	Facultatively anaerobic	Facultatively anaerobic	Aerotolerant
Acid from:
  Cyclodextrin	D	+	−
  Lactose	−	D	+
  Ribose	−	+	D
Production of:
  α-Galactosidase	−	+	D
  β-Galactosidase	−	D	−
  β-Glucuronidase	D	−	−
Murein type	A4β/A3α	A4β	A4α
DNA G+C content (mol%)	36–37.5	ND	45–49
footnote a: Symbols: +, >85% positive; D, different taxa give different reactions; −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Data obtained from Collins and Lawson (2000), Lawson et al. (2000), Liu et al. (2002).





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TABLE 108. Characteristics differentiating Granulicatella species and Abiotrophia defectivaa,b
Characteristic	Granulicatella adiacens	Granulicatella balaenopterae	Granulicatella elegans	Abiotrophia defectiva
Production of acid from:
Pullulan	−	+	−	d
Sucrose	+	−	+	+
Tagatose	+	−	−	−
Trehalose	−	+	−	d
Hydrolysis of:
Hippurate	−	−	d	−
Arginine	−	+	+	−
Production of:
Arginine dihydrolase	−	+	+	−
α-Galactosidase	−	−	−	+
β-Galactosidase	−	−	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Data obtained from Collins and Lawson (2000), Christensen and Facklam (2001), Lawson et al. (1999).





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TABLE 109. Characteristics differentiating Isobaculum melis from its nearest phylogenetic relatives, Desemzia and Carnobacteriuma
	I. melis CCUG 37660T	D. incerta CCUG 38799T	C. alterfundium CCUG	34643T	C. divergens NCDO 2763T	C. funditum CCUG 34644T	C. gallinarum CCUG 30095T	C. mobile CCUG 30096T	C. piscicola CCUG 34645T	C. inhibens CCUG 31728T   
Test
Production of
acid from:
   Maltose	−	+	+	+	+	+	−	+	+
   Mannitol	−	−	−	−	−	−	−	−	+
   Ribose	+	+	−	+	−	+	−	+	+
   Sucrose	−	+	+	+	+	+	+	+	+
Production of:
   ADH	+	−	−	+	−	+	+	+	−
   GTA	−	+	−	+	+	+	−	+	−
   PYRA	+	+	−	+	−	+	+	+	−
   βΝΑG	+	+	−	+	−	+	−	+	−
Voges–	−	−	−	+	+	+	−	+	−
   Proskauer
Murein type Lys–l-Thr–Gly Lys–d-Glu	m-Dpm	m-Dpm	m-Dpm	m-Dpm	m-Dpm	m-Dpm	m-Dpm
*
 Abbreviations: ADH, arginine dihydrolase; GTA, glycine tryptophan arylamidase; PYRA, pyroglutamic acid arylamidase; βΝΑG, N-acetyl-β-glucosaminidase. Biochemi-
cal tests determined using API rapid ID32 Strep system. m-Dpm, meso-diaminopimelic acid.





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TABLE 110. Phenotypic characteristics of Marinilactibacilus psychrotoleransa,b
Characteristic	Marinilactibacilus psychrotolerans
NaCl optima (%)	2–3.75
NaCl range (%)	0–17.5 to 20.5
pH optima	8.5–9.0
pH range	6.0–10
Temperature optima (°C)	37–40
Temperature range (°C)	−1.8–40 to 45
Gelatin liquefaction	−
Casein hydrolysis	−
Nitrate reduction	−
Arginine hydrolysis	w
Fermentation of:
   d-Ribose, d-xylose, d-glucose, d-fructose, d-mannose, maltose, sucrose,	+
     d-cellobiose, d-trehalose, d-mannitol, α-methyl-d-glucoside, d-salicin, gluconate
   l-Arabinose, d-galactose, lactose, d-rhamnose	(+)
   Glycerol	(w)
   d-Arabinose	v
   Melibiose, d-raffinose, d-melezitose, adonitol, dulcitol, d-sorbitol, inulin, starch	(−)
   myo-Inositol	−
Gas from gluconate	−
Major fatty acid composition (% of total):c
   C12:0	0.4
   C14:0	5.2
   C15:0	0.4
   C16:0	32.0
   C16:1	3.1
   C16:1 ω7	19.3
   C18:0	6.9
   C18:1 ω9 (oleic acid)	30.2
   C18:2	1.1
   C20:1	1.4
footnote a: Symbols: +, all strains positive; (+), most strains positive; (w), most strains weakly positive; v, strain-to-strain variation; (−), most strains nega- tive; −, all strains negative.
footnote b: Ishikawa et al. (2003).
footnote c: Data for strain IAM 14980T.





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TABLE 111. Effect of pH on the balance of glucose fermentation by Marinilactibacilus pyschrotolerans IAM 14980Ta
                         End products [mol/(mol glucose)]	Lactate yield per
Initial pH	Lactate	Formate	Acetate	Ethanol	consumed glucose (%)	Carbon recovery (%)
7	2.02	0.15	0.04	0.05	101	107
8	1.5	0.52	0.2	0.19	75	97
9	1.29	0.81	0.35	0.2	66	98
footnote a: Data from Ishkawa et al. (2003).





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TABLE 112. Products from glucose under aerobic and anaerobic cultivation conditions by Marinilactibacilus psychrotolerans IAM 14980Ta,b
                                                                                           Products (mM)
Cultivation condition	Glucose consumed (mM)	Pyruvate	Lactate	Formate	Acetate	Ethanol	Carbon recovery (%)
Aerobic	33.2	ND	21.5	ND	40	ND	73
Anaerobic	38.6	ND	63.9	7.5	5.1	4.1	94
footnote a: ND, not detected.
footnote b: Data from Ishikawa et al. (2005).





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TABLE 113. Characteristics that distinguish Marinilactibacilus psychrotolerans from other lactic acid rods and Paraliobacillus ryukyuensis, which are phenotypically similar and were isolated from saline/alkaline environmentsa
                      Marinilact-
                        ibacillus	Alkalibacterium Alkalibacterium Alkalibacterium Carnobacterium Carnobacterium Halolactibacillus Paraliobacillus
Characteristic	psychrotoleransb	iburiensec	olivapovliticusd psychrotoleranse alterfunditumf funditumf	halophilusg	ryukyuensish
Spore	−	−	−	−	−	−	−	+
   formation
Motility	+ (Pe)	+ (Pe)	+ (Po)	+ (Pe)	+ (Pe)	+ (Pe)	+ (Pe)	+ (Pe)
   (flagellation)
Catalase	−	−	−	−	−	−	−	+
NaCl range (%)	0–20	0–14 to 16	3–15	0–17	≥0, <8.8	>0, <8.8	0–25.5	0–22
NaCl optima (%)	2.0–3.75	3–13	3–5	2–12	0.6	1.7	2–3	0.75–3
pH range	6.0–10.0	9–12	8.5–10.8	9–12	7–7.3	7–7.4	6–10	5.5–9.5
pH optima	8.5–9.0	9.5–10.5	9.0–10.2	9.5–10.5	5.9	5.9	8–9.5	7–8.5
Growth at	+	−	−	−	−	−	−	−
   −1.8 °C
Major	None	None	None	None	ND	ND	None	MK-7
   isoprenoid
   quinones
Peptidoglycan	Orn–d-Glu	Lys–d-Asp	Orn–d-Asp	Lys(Orn)–d-	m-Dpm	m-Dpm	m-Dpm	m-Dpm
   type	Glu
G + C content	34.6–36.2	42.6–43.2	39.7±1.0	40.6	33.3–33.4	31.6–34.0	38.5–40.7	35.6
   (mol%)
Major cellular	C16:0, C16:1ω7,	C16:1ω9, C18:1ω9	C16:0, C16:1ω9	C14:0, C16:0,	C16:1c7, C16:0,	C16:1c7, C16:0, C13:0 ante, C16:0	ND
   fatty acids	C18:1ω9	C16:1ω7, C18:1ω9	C18:1c9	C18:1c9
Isolation source	Decaying	Fermented	Wash-waters of	Fermented	Antarctic lake Antarctic lake	Decaying	Decaying
                    marine algae,	polygram	edible olives	polygram	of possible sea- of possible sea- marine algae,	marine alga
                    living sponge,	indigo	indigo	water origin	water origin living sponge
                     raw Japanese
                       ivory shell
footnote a: Symbols: +, positive; −, negative; Pe, peritrichous; Po, polar; ND, no data; m-Dpm, meso-diaminopimelic acid; Orn, ornithine; Asp, aspartic acid; Glu, glutamic acid.
footnote b: Data from Ishikawa et al. (2003).
footnote c: Data from Nakajima et al. (2005).
footnote d: Data from Ntougias and Russell (2001).
footnote e: Data from Yumoto et al. (2004).
footnote f: Data from Franzmann et al. (1991).
footnote g: Data from Ishikawa et al. (2005).
footnote h: Data from Ishikawa et al. (2002).





#####
TABLE 114. Cellular fatty acids composition (% of total) of type strains of the genus Trichococcusa
Fatty acids	T. flocculiformis Echtb	T. collinsii 37AN3*b	T. palustris Z-7189c	T. pasteurii KoTa2b	T. patagoniensis PmagG1d
C12:0	ND	6	ND	1	1
C14:0	14	46	21	28 (16)	11
C16:0	15	18	15	16 (15)	16
C16:1	46	27	20	42	NR
C16:1 7c	NR	NR	NR	NR (48)	43
C18:0	2	2	4	2	3
C18:1 ω9c	18	2	22	6 (17)	22
C18:1 ω7c	ND	ND	2	ND	1
footnote a: Symbols: ND, not detected; NR, not reported.
footnote b: Data from Liu et al. (2002); values in parentheses are from Pikuta et al. (2006).
footnote c: Data from Zhilina et al. (1995).
footnote d: Data from Pikuta et al. (2006).





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TABLE 115. 16S rRNA gene sequence similarities of the type strains of the five species of the genus Trichococcus
Sequence	T. flocculiformis	T. collinsii	T. palustris	T. pasteurii	T. patagoniensis
                          EchtT	37AN3*T	Z-7189T	KoTa2T	PmagG1T
AJ306611	−
AJ306612	99.6	−
AJ296179	99.0	99.3	−
X87150	99.8	99.9	99.1	−
AF394926	99.6	100	99.3	99.9	−





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TABLE 116. Tests differentiating species groups and species of the genus Enterococcusa
	E. faecalis	E. faecalis group	E. avium group	E. faecium group	group	group	group	Phylogenetically distinct species E. caccae	E. haemoperoxidus	E. moraviensis	E. silesiacus	E. termitis	E. avium	E. devriesei	E. gilvus	E. malodoratus	E. pseudoavium	E. raffinosus	E. faecium	E. canis	E. durans	E. hirae	E. mundtii	E. ratti	E. villorum	E. cecorum E. gallinarum E. italicus E. cecorum	E. columbae	E. gallinarum	E. casseliflavus	E. italicus	E. camelliae	E. aquimarinus	E. asini	E. canintestini	E. dispar	E. hermanniensis	E. pallens	E. phoeniculicola	E. saccharolyticus	E. sulfureus	598   
Motility	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	db	+b	+b	−	−	−	−	−	−	−	−	−	−
Pyruvate utilization	+	+	+	+	+	+	+	+	+	−	+	−	−	−	−	−	+	+	−	d	−	+	+b	−	−	−
Production of:
  Alkaline phosphatase	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	db	db	−	−	−	−	− −	−	−	−
  Arginine dehydrolase	+	−	+	−	+	−	−	−	−	−	−	−	+	d	+	+	+	+	+	−	−	+	+	−	−	−	−	+ +	−	−	−	−	−
  Pyrrolidonyl arylamidase +	+	+	d	+	−	+	d	+	+	+	+	+	+	+	+	+	+	+	−	−	+	+	+	+	+	d− db	+	−	−	+
Acid from:
  Adonitol	−	−	−	−	−	+	d	+	+	d	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
  d-Arabitol	−	−	−	−	−	−	+	+	+	−	+	−	−	−	−	−	−	d	d	−	−	−	−	−	−	−	−	w	+	−
  Inulin	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	d	−	−	+	+	d	+	−	−	+	−	−	−	−	−	−	+	−
  Melezitose	d	−	+	+	−	−	+	d	−	−	+	−	−	−	d	−	−	d	d	−	−	−	−	−	−	−	−	−	−	+	+
  Ribose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	−	−	−	−	+	+	+	+	+	+	+
  l-Sorbose	−	−	−	d	−	−	+	d	+	+	+	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	+	+b	d	−
Pigment production	−	−	d	−	−	−	−	+	−	−	−	−	−	−	−	+	−	−	−	−	−	+b	−	−	−	−	−	−	+	−	−	+
Growth:
  at 10 °C	+	+	+	+	+	+	+	+	+	+	d	+	+	+	+	+	−	+	+	w	−	w	+	+	+	+	+
  at 45 °C	+	+	−	+	+	−	+	d	+	+	+	+	+	+	+	+	+	+	d	+	w	−	−	+	+	−
  in 6.5% NaCl	+	+	+	+	+	+	d	+	+	+	−	+	+	+	+	+	+	+	+	−	db	+	+	−	−	+	−	+	+	d	+	−	w	+
Production of:
  Acetoin	+	+	+	+	+	−	+	+	+	+	+	d	+	+	+	+	+	+	+	+	−	+	+ +	+	−	−
  D group antigen	+	+	+	+	d	+	+	−	d	+	d	+	+	+	w	+	−	−	+	+	−	+	− −	−	+	−	−
  Leucine arylamidase	+	+	+	+	+	+	+	d	+	+	+	+	+	+	+	+	+	+	+	+	db	+	+	+	+	d− db	+	+	+	+
  α-Galactosidase	−	−	d	d	−	−	−	−	+	−	−	−	−	+	d	d	+	+	+	−	+	−	d− db	−	+	+
  β-Galactosidase	−	−	−	d	+	−	d	−	+	+	−	+	−	d	+	+	d	d	+	+	−	+	−	− db	−	+	+
  β-Glucuronidase	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	db	−	d	−	−	−	−	− −	−	+	−
Hydrolysis of:
  Esculin	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	w	+	+	+
  Hippurate	+	db	+	+	−	−	d	−	−	d	+	−	d	−	d	d	−	d	−	d	−	+	−	−	−	+	−	db	−	+	−	−	−
  Starch	−	w	w	−	−	−	−	d	d	+	−	w	+	−
Acid from:
  N-Acetylglucosamine	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Amygdalin	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	d	+	+	−	−	−	+	+	d	+	+
  d-Arabinose	−	−	−	−	−	−	d	−	−	d	−	−	−	−	−	−	−	−	−	−	−	−	−	d	−	−
  l-Arabinose	−	−	−	+	d	−	+	d	−	−	−	+	+	+	−	−	+	−	−	−	d	+	+	−	−	+	−	−	−	−	+b,c	+	−	−
  l-Arabitol	−	−	−	−	−	+	d	+	−	+	−	−	−	−	−	−	d	d	−	−	−	−	−	−	−	−	−	−	−
  Arbutin	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	d	−	+	+	+	+	+	+
  Cellobiose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	d	+	+	+	+	+	+	+	+
  Dulcitol	−	−	−	−	−	d	−	d	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	+	−	−
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                             (continued)





#####
TABLE 116. (continued)
	E. faecalis	E. faecalis group	E. avium group	E. faecium group	group	group	group	Phylogenetically distinct species E. caccae	E. haemoperoxidus	E. moraviensis	E. silesiacus	E. termitis	E. avium	E. devriesei	E. gilvus	E. malodoratus	E. pseudoavium	E. raffinosus	E. faecium	E. canis	E. durans	E. hirae	E. mundtii	E. ratti	E. villorum	E. cecorum E. gallinarum E. italicus E. cecorum	E. columbae	E. gallinarum	E. casseliflavus	E. italicus	E. camelliae	E. aquimarinus	E. asini	E. canintestini	E. dispar	E. hermanniensis	E. pallens	E. phoeniculicola	E. saccharolyticus	E. sulfureus   
  Erythritol	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
  d-Fructose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  d-Fucose	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−c	−	−
  l-Fucose	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−c	−	−
  Galactose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	−	+	+	+	d	−	+	+
  β-Gentiobiose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	d	−	−	+	+	w	+	+
  Gluconate	d	−	−	d	+	d	d	+	d	+	−	−	−	−	−	−	+	+	−	−	−	−	−	−	−	+
  d-Glucose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Glycerol	+b	+	+	+	+	+	+	d	+	d	−	+	d	+	−	d	d	−	w	−	−	db	d	−	−	−	−	d− db	−	+	+	−	−
  Glycogen	−	−	d	d	−	−	−	−	−	−	−	−	−	−	−	−	−	d	d	d	−	−	−	−	−	− −	−	−	−
  Inositol	−	−	d	−	−	−	−	−	−	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	+	−	−
  2-Keto-gluconate	d	−	−	−	−	+	−	+	+	−	+	−	−	−	−	d	d	−	−	−	−	−	−	d+	−c	+	+
  5-Keto-gluconate	−	−	−	−	−	d	−	−	−	−	−	−	−	−	d	−	−	−	−	−	−	−	− −	−c	−
  Lactose	+b	−	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	d	+	+	d	+	+	+	−	+	+	d+ +	−	+	+	+	+
  d-Lyxose	−	−	−	−	−	+	d	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	d	−	−	−
  Maltose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Mannitol	+b	−	d	+	−	−	+	+	+	+	+	+	d	+	−	−	+	d	−	db	d	+	+	d	+	−	−	− −	+	+	+b	+	−
  d-Mannose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Melibiose	−	−	−	−	−	−	d	−	+	+	−	+	d	−	db	db	+	−	db	+	+	+	+	−	−	+	−	− db	−	+	−	+	+
  α-Methyl-d-glucoside	−	+	+	+	−	+	+	−	−	−	+	d	−	d	−	−	−	−	db	d	+	+	+	+	−	−	+ +	−	+	+
  α-Methyl-d-mannoside	−	−	−	−	+	d	−	+	d	−	−	−	d	−	−	−	d	d	−	−	−	−	d−	−	+
  d-Raffinose	−	−	−	d	−	−	−	d	+	+	−	+	db	−	d	d	d	−	db	+	+	+	db	−	−	+	−	− db	−	+	−b	+	+
  Rhamnose	d	−	−	−	−	+	d	+	−	+	d	−	−	−	+	−	d	d	d	d	−	−	−	w	− −	d	+	−	−
  Sorbitol	d	−	−	−	−	−	+	d	+	+	+	+	db	−	−	−	d	−	−	db	d	db	−	d	−	−	−	− −	−	+	+b	+	−
  Starch (Amidon)	d	−	−	−	−	−	−	d	−	d	−	d	d	d	d	d	+	−	+	− −	−	+
  Sucrose	+b	+	+	+	−	−	+	+	+	+	−	+	d	d	db	db	+	−	db	+	+	+	+	+	+	+	−	+ +	−	+	+	+	+
  d-Tagatose	+	+	−	+	−	−	+	d	+	−	+	d	−	−	d	−	−	d	d	+	d	d	−	−	−	+ +	−	−	−
  Trehalose	+b	+	+	+	+	+	+	+	+	+	+	+	+	d	+	+	+	d	+	+	d	+	+	+	+	+	+	+ +	w	+	+	+	+
  d-Turanose	−	d	+	−	−	+	−	d	−	−	−	d	−	−	d	+	d	−	−	+	−	d+	−	+
  Xylitol	−	−	−	−	−	+	−	+	−	−	−	−	−	−	−	d	−	−	−	−	−	−	− −	−	−	−
  d-Xylose	−	−	−	+	+	−	−	−c	d	db	d	−	−	+	−	d	−	+	+	+	−	−	+	+	− −	−	−c	+	−	−
  l-Xylose	−	−	−	−	−	−	−	−c	d	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−c	−	−
Data obtained from Devriese et al., 1992a; Pompei et al., 1992b; Devriese et al., 1993b; Devriese and Pot, 1995; Teixeira et al., 1995; Manero and Blanch, 1999; Baele et al., 2002; Devriese et al., 2002; Teixeira and Facklam,
2003; Carvalho et al., 2004 as well as from the original descriptions of enterococcal species (for references see "List of species of the genus Enterococcus").
footnote a: For symbols see standard definitions; w, weak reaction.
footnote b: Refers to discordant results appearing in literature; see the species description in the "List of species of the genus Enterococcus" for more details.
footnote c: Enantiomers are not stated in literature.





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TABLE 117. DNA similarity values recorded between Tetragenococcus spp.a,b
	T. halophilus IAM	T. halophilus	T. muriaticus	Percentage relatedness to labeled DNA from:   
Strain	1676T	IAM 1678	JCM 10006T
T. halophilus:
   IAM 1676T	100	ND	49
   IAM 1678	92	100	21
   IAM 1673	79	ND	ND
   IAM 1681	100	ND	ND
T. muriaticus:
   JCM 10006T	47	36	100
   X-2	45	ND	97
T. koreensis
   DSM 16501T	9.7	ND	ND
T. solitarius
   DSM 5634T	23	ND	54
footnote a: ND, Not determined.
footnote b: Data from Ennahar and Cai (2005), Lee et al. (2005), Satomi et al. (1997).





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TABLE 118. Phenotypic characteristics of Tetragenococcus spp.a,b
Characteristic	T. halophilus	T. muriaticus	T. koreensis	T. solitarius
Growth at 15 and 40 °C	+	+	−	+
Growth at 45 °C	−	−	−	−
Growth at pH 4.2	−	−	−	−
Growth at pH 4.5	−	−	−	−
Growth at pH 7.0	+	+	+	+
Growth at pH 8.5	+	+	+	+
Optimal growth pH	7.5–8.0	7.5–8.0	7.0	7.5–8.0
Optimal NaCl concentration	7–10%	7–10%	2–5%	7–10%
Growth in absence of NaCl	+	−	+	+
Acid production from:
   Amygdalin	+	−	−	+
   Arabinose	+	−	−	−
   Arabitol	+	−	+	−
   Arbutin	+	−	+	+
   Cellobiose	+	−	−	+
   Dextrin	−	−	ND	ND
   Dulcitol	−	−	−	+
   Fructose	+	+	+	+
   Galactose	+	−	+	+
   Gluconate	+	−	+	+
   Glucose	+	+	+	+
   Glycerol	−	−	−	−
   Inulin	−	−	−	−
   Lactose	−	−	−	−
   Maltose	+	−	+	+
   Mannitol	−	+	+	+
   Maltotriose	D	−	ND	ND
   Mannose	+	+	+	+
   Mannitol	D	+	+	+
   Melezitose	−	−	+	+
   Melibiose	−	−	−	−
   Raffinose	−	−	−	−
   Rhamnose	−	−	−	−
   Ribose	+	+	+	−
   Sorbitol	−	−	−	−
   Starch	−	−	−
   Sucrose	+	−	+	+
   Tagatose	−	−	−	+
   Trehalose	D	+	+	+
   Turanose	+	−	+	+
   Xylose	+	−	+	−
DNA G+C content (mol%)	34–36 (Tm)	36.5 (HPLC)	38.8 (HPLC)	38.0 (HPLC)
footnote a: Symbols: +, positive reaction or fermented; −, negative reaction or not fermented; ND, not determined.
footnote b: Data from Garvie (1986), Collins et al. (1990b), Röling and van Verseveld (1996), Satomi et al. (1997), Weiss (1992), Kobayashi et al. (2000b), Ennahar and Cai (2005), Lee et al. (2005). Sugar fermentation reactions are as indicated for the type strains.





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TABLE 119. Fatty acid composition (as % of total fatty acids) of Tetragenococcus spp.a,b
	T. halophilus T. muriaticus T. koreensis T. solitarius   
Fatty acid	IAM 1676T JCM 10006T DSM 16501T DSM 5634T
Saturated:
   12:0	−	0.9	−	2.7
   14:0	8.8	8.0	7.4	18.5
   16:0	28.9	21.9	22.4	23.3
   17:0 cyclo	1.5	−	−	2.8
   18:0	−	1.1	−	2.7
   19:0 cyclo ω8c	14.6	6.3	26.8	12.0
   19:0 cyclo ω10c	−	−	−	3.7
Unsaturated:
   16:1ω7c	16.1	18.9	9.6	13.4
   18:1ω7c/9t/12t	25.4	36.6	33.8	11.9
   18:1ω9c	2.1	2.0	−	4.0
   18:2ω6,9c	−	1.3	−	2.8
Branched:
   15:0 iso 2-OH	2.5	2.0	−	2.5
   16:0 2-OH	−	1.0	−	−
footnote a: –, Not detected.
footnote b: Data from Lee et al. (2005).





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TABLE 120. Tests based on the API Rapid ID32 Strep system which is useful in distinguishing species of the genus Vagococcusa,b
Test	V. fluvialis	V. fessus	V. lutrae	V. salmoninarum
Acid from:
   Cyclodextrin	+	d	+	−
   Lactose	d	−	−	−
   MBDG	d	−	+	−
   Maltose	+	d	+	d
   Mannitol	+	−	−	−
   Sorbitol	+	−	+	−
   Sucrose	d	−	+	d
   d-Tagatose	d	−	−	−
   Trehalose	+	−	+	+
Production of:
   α-GAL	−	−	+	−
   β-GAL	−	−	+	−
   GTA	+	−	+	+
   β-NAG	d	−	+	−
   PAL	d	−	+	−
   URE	d	d	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% posi- tive. Abbreviations: PAL, alkaline phosphatase; α-GAL, α-galactosiodase; β-GAL, β-galactosidase; GTA, gly- cyl tryptophan arylamidase; β-NAG, N-acetyl-β-glucosaminidase; URE, urease.
footnote b: All species fail to produce acid from d-arabitol, l-arabinose, glycogen, melibiose, melezitose, pullulan, or raffinose; produce pyroglutamic acid arylamidase; do not produce arginine dihydrolase, alanine phenylala- nine proline arylamidase, or β-glucuronidase; and do not hydrolyze hippurate.





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TABLE 121. Major phenotypic characteristics differentiating members of the genus Leuconostoc from other genera of the lactic acid bacteria (LAB) (Björkroth and Holzapfel, 2006; modified)a
                                                                 Homofermentative
                                                           ovoid-shaped LAB (Enterococcus,	Homofermentative	Heterofermentative
Characteristic	Leuconostoc	Weissella	Lactococcus, Streptococcus)	Lactobacillus	Lactobacillus	Carnobacterium	Pediococcus
Morphology	Ovoid to short Ovoid or rods	Ovoid (pairs and chains)	Rods	Rods	Rods	Round cocci
                        rods (pairs and	(pairs and	(tetrads and
                           chains)	chains)	pairs)
CO2 from glucose	+	+	−	−	+	− (+)	−
Hydrolysis of arginine	−	+ or −	− or +	+ or −	− or +	+	− or +
Dextran from sucrose	−/+	−/+	− or +	− or +	− or +	−	−
Lactic acid isomer from	d(−)	d(−) or dl	l(+)	d(−), dl, or l(+)	dl	l(+)	dl or l(+)
  glucose
Peptidoglycanb	LysAla/Ser	LysAla/Serc	Lys–Asp	Mainly Lys–Asp and Lys–Asp and othersd	m-A2pm	Lys–Asp
                                                                                                  m-A2pm
footnote a: Symbols: +, positive reaction; −, negative reaction; +/−, mostly positive; −/+, mostly negative.
footnote b: Abbreviations: Lys, lysine; Ala, alanine; Ser, serine; Asp, aspartate; m-A2pm, 2,6-diaminopimelic acid (2,6-diaminoheptanedioic acid).
footnote c: No Lys–Asp-types, but differentiations of Lys–Ala/Ser types, with the exception of Weissella kandleri.
footnote d: Related to those of Leuconostoc and Weissella.





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TABLE 122. Phenotypic characteristics differentiating Leuconostoc speciesa,b
	mesenteroides	L. mesenteroides subsp.	dextranicm	cremoris	L. argentinum	L. carnosum	L. citreum	L. durionis	L. fallax	L. ficulneum	L. fructosum	L. gasicomitatum	L. gelidum	L. inhae	L. kimchii	L. lactis	L. pseudomesenteroides   
Characteristic
Cell morphology	Coccoid	Coccoid	Coccoid	Coccoid	Coccoid	Coccoid Rods in Coccoid Short rods Short rods Coccoid	Coccoid	Coccoid Coccoid Coccoid	Coccoid
                                     to	to elon-	to elon-	to elon-	to elon-	to elon- pairs or to elon-	to elon-	to elon-	to elon- or ovoid to elon-	to elon-
                                 elongated gated cocci gated cocci gated cocci gated cocci gated cocci chains gated cocci	gated cocci gated cocci gated cocci	gated cocci gated cocci
                                    cocci
Acid from:
  Amygdalin	ND	ND	ND	ND	ND	ND	−	ND	ND	ND	−	ND	d	+	ND	ND
  Arabinose	+	−	−	d	−	+	−	−	−	−	+	+	d	+	−	d
  Arbutin	d	−	−	−	−	+	−	−	ND	ND	−	+	−	ND	−	d
  Cellulose	d	d	−	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	−	ND
  Cellobiose	d	−	−	d	d	d	−	−	−	−	+	+	+	+	−	d
  Fructose	+	+	−	d	+	+	+	+	+	+	+	+	+	+	+	+
  Galactose	+	d	+	+	−	−	−	−	−	−	d	−	d	+	+	d
  Lactose	d	+	d	+	−	−	−	−	−	−	−	−	−	+	+	d
  Maltose	+	+	−	+	−	+	−	+	−	−	+	d	+	+	+	+
  Mannitol	d	−	−	d	−	d	+	(d)	+	+	−	−	+	+	−	−
  Mannose	d	d	−	+	d	+	−	+	−	−	+	+	+	+	d	+
  Melibiose	d	d	−	+	d	−	−	−	−	−	+	+	−	−	d	d
  Raffinose	d	d	−	+	−	−	−	−	−	−	+	+	−	+	d	d
  Ribose	d	+	−	−	d	−	+	+	−	−	+	d	ND	+	−	+
  Salicin	d	−	−	−	d	+	−	−	ND	ND	−	+	d	+	d	d
  Sucrose	+	+	−	+	+	+	+	+	(+)	−	+	+	+	+	+	d
  Trehalose	+	+	−	d	+	+	+	(d)	+	−	+	+	+	+	−	+
  Xylose	d	d	−	d	−	−	−	−	−	−	−	+	−	−	−	+
Ammonia from arginine	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
Lactic acid configuration	D	D	D	D	D	D	D	D	D	D	D	D	D	D	D	D
Hydrolysis of esculin	+	+	−	−	d	+	−	ND	−	−	+	+	+	ND	−	d
Dextran production	+	+	−	−	+	ND	ND	ND	+	−	+	+	d	+	−	ND
Growth at pH 4.8	−	−	−	ND	ND	ND	+	+	−	ND	ND	ND	+	ND	−	ND
Requirement of TJF	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
Growth in 10% ethanol	−	−	−	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	−	ND
NAD-dependent G6PDH present	+	+	+	ND	ND	ND	ND	ND	ND	ND	ND	MD	ND	ND	+	ND
Growth at 37 °C	d	+	−	+	−	d	+	+	−	+	−	−	−	+	+	+
Peptidoglycan type	Lys–Ser–	Lys–Ser–	Lys–Ser–	Lys–Ala2	Lys–Ala2	Lys–Ala2	ND	Lys–Ala2	Lys–Ala2	Lys–Ala2	Lys–Ala2	Lys–Ala2	ND	ND	Lys–Ala2	Lys–Ser–
                              Ala2	Ala2	Ala2	Ala2
footnote a: +, 90% or more of strains positive; −, 90% or more of strains negative; d, 11–98% of strains positive; (+), delayed reaction; ND, no data. D, 90% or more of the lactic acid is d(−).
footnote b: Data for Leuconostoc mesenteroides are from Garvie (1986), for Leuconostoc argentinum from Dicks et al. (1993), for Leuconostoc carnosum from Shaw and Harding (1989) for Leuconostoc citreum from Farrow et al. (1989) and Schillinger et al. (1989), for Leuconostoc durionis from Leisner et al. (2005), for Leuconostoc fallax from Martinez-Murcia and Collins (1991) and Barrangou et al. (2002), for Leuconostoc ficulneum and Leuconostoc fructosum from Antunes et al. (2002), for Leuconostoc gasicomitatum from Björkroth et al. (2000), for Leuconostoc gelidum from Shaw and Harding (1989), for Leuconostoc inhae from Kim et al. (2003), for Leuconostoc kimchii from Kim et al. (2000b), for Leuconostoc lactis from Garvie (1986), and for Leuconostoc pseudomesenteroides from Farrow et al. (1989). The peptidoglycan type of Leuconostoc carnosum, Leuconostoc gelidum, and Leuconostoc argentinum was obtained from the German Collection of Microorganisms and Cell Cultures (DSMZ), Braunschweig, Germany.





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TABLE 123. Percentage sequence similarities for a 1491-nucleotide region of 16S rRNA of some species of the genus Leuconostoc, compared to Weissella paramesenteroides (compiled from Björkroth and Holzapfel, 2006)a
	L. argentinum	L. carnosum	L. citreum	L. fallax	L. gelidum	L. lactis	L. mesenteroides subsp. cremoris	L. mesenteroides subsp. mesenteroides	L. pseudomesenteroides	paramesenteroides Weissella   
Species
L. mesenteroides subsp. mesenteroides	97.5	97.8	97.7	94.6	97.9	98.2	100	100	99.5	91.8
L. mesenteroides subsp. cremoris	97.7	97.8	97.7	94.6	97.9	98.2	100	100	99.5	91.8
L. argentinum	100	97.5	98.7	92.4	97.1	99.3	97.7	97.5	97.8	90.3
L. carnosum	97.5	100	97.4	94.3	98.3	97.3	97.8	97.8	97.8	91.0
L. citreum	98.7	97.4	100	94.5	97.4	98.5	97.7	97.7	97.5	91.2
L. fallax	92.4	94.3	94.5	100	93.5	93.6	94.6	94.6	94.6	92.4
L. gelidum	97.1	98.3	97.4	93.5	100	97.6	97.9	97.9	98.0	90.9
L. lactis	99.3	97.3	98.5	93.6	97.6	100	98.2	98.2	98.0	91.3
L. pseudomesenteroides	97.8	97.8	97.5	94.6	98.0	98.0	99.5	99.5	100	91.7
Weissella paramesenteroides	90.3	91.0	91.2	92.4	90.9	91.3	91.8	91.8	91.7	100
footnote a: The sequence data used for constructing this table originates from the National Centre for Biotechnology Information Entrez database (http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=Nucleotide).
footnote b: Strains used are as follows: Leuconostoc argentinum, LMG 18534T; Leuconostoc carnosum, LMG 11498T; Leuconostoc citreum, LMG 9824T; Leuconostoc fallax, LMG 13177T; Leuconostoc gelidum, LMG 9850T; Leuconostoc lactis, LMG 8894T; Leuconostoc mesenteroides subsp. cremoris, LMG 6909T; Leuconostoc mesenteroides subsp. mesenteroides, LMG 6893T; Leuconostoc pseudomes- enteroides, LMG 11482T; Weissella paramesenteroides LMG 9852T.





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TABLE 124. 16S rRNA gene sequence information for Leuconostoc spp. (modified from Barrangou et al., 2002; Antunes et al., 2002; Kim et al., 2003; Leisner et al., 2005)
Species/subspecies	Accession no.a	Total length (nt)
Leuconostoc amelibiosum	S78390	1490
Leuconostoc argentinum	AF175403	1471
Leuconostoc carnosum	AB022925	1450
Leuconostoc citreum	AB022923	1448
Leuconostoc durionis	AJ780981	1502
Leuconostoc fallax	S63851	1504
Leuconostoc ficulneum	AF360736
Leuconostoc fructosum	AF360737
Leuconostoc gasicomitatum	AF231131	1500
Leuconostoc gelidum	AB022921	1445
Leuconostoc inhae	AF439560/AY117686	1474/1505
Leuconostoc kimchii	AF173986	1505
Leuconostoc lactis	AB023968	1451
Leuconostoc mesenteroides	M23034	1493
  subsp. cremoris
Leuconostoc mesenteroides	AB023243	1440
  subsp. mesenteroides
Leuconostoc	AB023237	1448
  pseudomesenteroides
footnote a: GenBank accession numbers do not necessarily refer to the ATCC type strain. Accession numbers and corresponding nucleotide sequences are from the National Center for Biotechnology Information.





#####
TABLE 125. Phenotypic characteristics of Oenococcus oeni, Oenococcus kitaharae and Leuconostoc speciesa,b
	O. oeni	O. kitaharae	L. mesenteroides subsp. mesenteroides	L. mesenteroides subsp. dextranicum	L. mesenteroides subsp. cremoris	L. pseudomesenteroides	L. citreum	L. carnosum	L. gasicomitatum	L. gelidum	L. lactis	L. argentinum	L. fallax   
Characteristic
Acid from:
  Arabinose	d	−	+	−	−	d	+	−	+	+	−	d	−
  Arbutin	ND	ND	d	−	−	d	+	−	−	+	−	−	−
  Cellobiose	d	d	d	−	−	d	d	d	+	+	−	d	−
  Cellulose	d	ND	d	d	−	ND	ND	ND	ND	ND	−	ND	ND
  Fructose	+	+	+	+	−	+	+	+	+	+	+	d	+
  Galactose	d	+	+	d	+	d	−	−	d	−	+	+	−
  Lactose	−	−	d	+	d	d	−	−	−	−	+	+	−
  Maltose	−	+	+	+	−	+	+	−	+	d	+	+	+
  Mannitol	−	−	d	−	−	−	d	−	−	−	−	d	(d)
  Mannose	d	+	d	d	−	+	+	d	+	+	d	+	+
  Melibiose	d	+	d	d	−	d	−	d	+	+	d	+	−
  Raffinose	−	(+)	d	d	−	d	−	−	+	+	d	+	−
  Ribose	d	(+)	d	+	−	+	−	d	+	d	−	−	+
  Salicin	d	d	d	−	−	d	+	d	−	+	d	−	−
  Sucrose	−	−	+	+	−	d	+	+	+	+	+	+	+
  Trehalose	+	+	+	+	−	+	+	+	+	+	−	d	(d)
  Xylose	d	−	d	d	−	+	−	−	−	+	−	d	−
Lactic acid configuration	D	D	D	D	D	D	D	D	D	D	D	D	D
Hydrolysis of esculin	+	ND	+	+	−	d	+	d	+	+	−	−	ND
Dextran production	−	−	+	+	−	ND	ND	+	+	+	−	−	ND
Growth at pH 4.8	+	d	−	−	−	ND	ND	ND	ND	ND	−	ND	ND
Requirement of TJF	d	−	−	−	−	−	−	−	−	−	−	−	−
Growth in 10% ethanol	+	−	−	−	−	ND	ND	ND	ND	ND	−	ND	ND
NAD-dependent G6PDHc	−	ND	+	+	+	ND	ND	ND	ND	MD	+	ND	ND
  present
Growth at 37 °C	d	−	d	+	−	+	d	−	−	−	+	+	+
Peptidoglycan type	Lys–Ser2 or	ND	Lys–Ser–Ala2 Lys–Ser–Ala2 Lys–Ser–Ala2 Lys–Ser–Ala2 Lys–Ala2 Lys–Ala2 Lys–Ala2 Lys–Ala2	Lys–Ala2	Lys–Ala2	Lys–Ala2
                          Lys–Ala–Ser
Cell morphology	Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to Coccoid to
                           elongated elongated elongated elongated elongated elongated elongated elongated elongated elongated elongated elongated elongated
                              cocci	cocci	cocci	cocci	cocci	cocci	cocci	cocci	cocci	cocci	cocci	cocci	cocci
footnote a: +, 90% or more of strains positive; −, 90% or more of strains negative; d, 11–98% of strains positive; (), delayed reaction; ND, no data; D, 90% or more of the lactic acid is d(−). Data for Leuconostoc mesenteroides, Leuconostoc lactis, and Oenococcus oeni is from Garvie (1986) and Oenococcus kitaharae from Endo and Okada (2006). Data for Leuconostoc carnosum and Leuconostoc gelidum is from Shaw and Harding (1989), Leuconostoc pseudomesenteroides from Farrow et al. (1989), for Leuconostoc citreum from Farrow et al. (1989) and Schillinger et al. (1989), for Leuconostoc argentinum from Dicks et al. (1993), for Leuconostoc fallax from Martinez-Murcia and Collins (1991) and for Leuconostoc gasicomitatum from Björkroth et al. (2000). The peptidoglycan type of Leuconostoc carnosum, Leuconostoc gelidum, and Leuconostoc argentinum was obtained from the German Collection of Microorganisms and Cell Cultures (DSMZ, Braunschweig).
footnote b: Hydrolysis of arginine is negative for all species. All representatives are heterofermentative and produce d(–)lactic acid from glucose, in addition to CO2 and ethanol and/or acetic acid.
footnote c: Glucose-6-phosphate dehydrogenase.





#####
TABLE 126. Summary of media used for the isolation of Oenococcus oeni from winea
Medium	pH	Selectivity	Most important components	Reference
Acidic Tomato Broth (ATB)	4.8	Semi-selective	Tomato juice (25%)	Garvie (1967a)
Weiler and Radler medium	5.3–5.4	Semi-selective	Sodium acetate (0.5%), Tween 80 (0.1%),	Weiler and Radler (1970)
                                                                                      sorbic acid (0.05%)
M104 medium	4.5	Selective	Tomato juice (25%), dl-malic acid (1%),	Barillière (1981)
                                                                                       Tween 80 (0.1%)
Tomato juice-Glucose-Fructose-	5.5	Selective	Tomato juice (diluted), fructose (0.3 %), malate	Izuagbe et al. (1985)
   Malate Broth (TGFMB)	(0.2 %), Tween 80, cycloheximide (0.005%)
Fructose and Tween 80 (FT 80)	5.2	Semi-selective	Fructose (3.5 %), l-malic acid (1%),	Cavin et al. (1988)
   medium	Tween 80 (0.1%)
Enriched tomato juice broth (ETJB)	4.8	Semi-selective	Tomato juice broth (Difco) (2%),	Britz and Tracey (1990)
                                                                                Tween 80 (0.1%), cysteine (1%)
UBA-agar	Selective	Apple juice (20%), cycloheximide (0.005%)	Rodriguez et al. (1990)
footnote a: Data from Schillinger and Holzapfel (2002). Oenococcus kitaharae does not require tomato juice in the growth medium and can be cultured in MRS (De Man et al., 1960) and BHI (brain heart infusion) medium (Endo and Okada, 2006).





#####
TABLE 127. Levels of DNA–DNA similarity (%) for Oenococcus oeni, Oenococcus kitaharae, Leuconostoc species, and other related species a,b
	Oenococcus	Lactobacillus	Leuconostoc	Leuconostoc	subsp.	Weissella	parames-	Weissella	Leuconostoc mesenteroides	Weissella   
Species or subspecies	oeni	kimchi	carnosum	lactis	mesenteroides	confusa	enteroides	viridescens
O. oeni	100	ND	ND	3–11	8–15	ND	5–7	ND
O. kitaharae	25–30	ND	ND	ND	ND	ND	ND	ND
L. argentinum	ND	7	ND	35–39	9	ND	ND	ND
L. carnosum	ND	7	78–16	0–25	19–32	ND	0–6	ND
L. citreum	ND	2	ND	23–32	21–39	ND	10–22	ND
L. fallax	ND	1	ND	ND	28–41	ND	25	ND
L. gelidum	ND	17	3–21	0–10	9–31	ND	0–3	ND
L. lactis	3–11	2	7–22	74–100	16–49	ND	0–25	ND
L. mesenteroides subsp. mesenteroides	8–15	2	1–17	7–38	73–108	ND	7–18	ND
L. mesenteroides subsp. cremoris	ND	24	4–10	5–35	66–106	ND	5–10	ND
L. mesenteroides subsp. dextranicum	ND	2	5–8	6–35	84–110	ND	5–19	ND
L. pseudomesenteroides	ND	2	ND	13–36	18–48	ND	9–22	ND
footnote a: Data compiled from Dicks et al. (1990), Endo and Okada (2006), Farrow et al. (1989), Garvie (1976), Hontebeyrie and Gasser (1977), Schillinger et al. (1989), Shaw and Harding (1989), Vescovo et al. (1979), and Kim et al. (2000b).
footnote b: ND, Not determined.





#####
TABLE 128. Characteristics differentiating the species of the genus Weissellaa,b
Characteristic	W. viridescens	W. cibaria	W. confusa	W. halotolerans	W. hellenica	W. kandleri	W. koreensis	W. minor	W. paramesenteroides	W. soli	W. thailandensis
Growth at 37 °C	ND	+	+	ND	ND	ND	+	ND	ND	+	+
Peptidoglycan type	Lys–Ala–Ser	l-Lys–l-Ala	Lys–Ala	Lys–Ala–Ser	Lys–Ala–	Lys–Ala– Lys–Ala–Ser Lys–Ser–Ala2	Lys–Ala2 or	ND	l-Lys–Ala2
                                              (l-Ser)–l-Ala	Ser(l-Ala)	Gly–Ala2	Lys–Ser–Ala2
Cell morphology	Small irregu- Short rods	Short rods Irregular short Large spherical	Irregular	Irregular Irregular short	Spherical or	Short rods Cocci in pairs or
                                  lar rods	growing in thickened at	or	or lenticular	rods	short rods or coccoid rods	lenticular	often	chains
                                                  pairs	one end	coccoid rods	cells	coccoid with rounded to	thickened
                                                                                                                                                           tapered ends	at one end
Acid from:
  Amygdalin	ND	+	ND	ND	ND	ND	ND	ND	ND	−	−
  l-Arabinose	−	+	−	−	+	−	+	−	d	+	+
  Arbutin	ND	+	ND	ND	ND	ND	ND	ND	ND	−	ND
  Cellobiose	−	+	+	−	−	−	−	+	(d)	−	−
  Cellulose	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Fructose	ND	+	ND	ND	+	ND	ND	ND	ND	−	+
  Galactose	−	−	+	−	−	+	−	−	+	−	+
  Lactose	ND	−	ND	ND	ND	ND	ND	ND	ND	−	ND
  Maltose	+	+	+	+	+	−	−	+	+	+	−
  Mannitol	ND	−	ND	ND	ND	ND	ND	ND	ND	−	−
  Mannose	ND	+	ND	ND	+	ND	ND	ND	ND	+	ND
  Melibiose	−	−	−	−	−	−	−	−	+	+	+
  Raffinose	−	−	−	−	−	−	−	−	d	+	+
  Ribose	−	−	+	+	−	+	+	+	ND	+	+
  Salicin	ND	+	ND	ND	ND	ND	ND	ND	ND	+	−
  Sucrose	d	+	+	−	+	−	−	+	+	+	+
  Trehalose	d	−	−	−	+	−	−	+	+	+	+
  Xylose	−	+	+	−	−	−	+	−	d	+	−
Ammonia from arginine	−	+	+	+	−	+	+	+	−	+	−
Lactic acid configuration	dl	dl	dl	dl	d	dl	d	dl	d	d	d
Hydrolysis of esculin	ND	+	+	−	ND	ND	ND	ND	ND	+	−
Dextran production	ND	+	+	ND	−	+	+	−	−	−	−
footnote a: +, 90% or more of strains positive; −, 90% or more of strains negative; d, 11–98% of strains positive; (), delayed reaction; ND, no data., D, 90% or more of the lactic acid is d(−); DL, more than 25% of the total lactic acid is l(+).
footnote b: Data for Weissella confusus, Weissella halotolerans, Weissella hellenica, Weissella kandleri, Weissella minor, Weissella paramesenteroides, and Weissella viridescens are from Collins et al. (1993). Data for Weissella thailandensis are from Tanasu- pawat et al. (2000). Data for Weissella cibaria are from Björkroth et al. (2002). Data for Weissella soli are from Magnusson et al. (2002) and data for Weissella koreensis are from Lee et al. (2002).





#####
TABLE 129. 16S rRNA encoding gene sequence similarities between the different Weissella speciesa,b
	W. confusa	W. cibaria	W. halotolerans	W. hellenica	W. kandleri	W. koreensis	W. minor	W. paramesenteroides	W. soli	W. virdescens	subsp. mesenteroides L. mesenteroides   
Species
W. confusa NCIMB 9311T	100
W. cibaria LMG 17699T	99.2	100
W. halotolerans DSM 20190T	94.9	NG	100
W. hellenica NCFB 2973T	97.2	NG	94.3	100
W. kandleri NCFB 2753T	96.8	NG	95.6	95.5	100
W. koreensis KCTC 3621T	NG	NG	NG	NG	97.2	100
W. minor NCFB 1973T	96.8	NG	96.6	96.3	96.5	NG	100
W. paramesenteroides DSM 20288T	96.8	NG	93.9	98.6	95.3	NG	95.8	100
W. soli LMG 20113T	95.3	NG	NG	NG	95.5	NG	NG	NG	100
W. viridescens NCIMB 8965T	97.0	NG	96.6	96.4	96.7	NG	99.1	95.8	NG	100
L. mesenteroides subsp. mesenteroides NCIMB 8023T	91.5	NG	88.7	90.2	90.5	NG	90.2	91.1	NG	89.9	100
footnote a: NG, Not given.
footnote b: Data for Weissella confusus, Weissella halotolerans, Weissella hellenica, Weissella kandleri, Weissella minor, Weissella paramesenteroides, and Weissella viridescens are from Collins et al. (1993); for Weissella thailandensis from Tanasupawat et al. (2000); for Weissella cibaria from Björkroth et al. (2002); for Weissella soli from Magnusson et al. (2002); and data for Weissella korensis from Lee et al. (2002).





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TABLE 130. Levels (%) of DNA–DNA reassociation between type strains of some species of the genera Weissella, Leuconostoc, and Oenococcus a,b
Species	W. viridescens	W. cibaria	W. confusa	W. koreensis	W. paramesenteroides	W. soli	W. thailandensis
W. viridescens	83–92	ND	ND	13–16	ND	ND	ND
W. confusa	ND	42–49	93–105	ND	ND	17	15.7–16.7
W. hellenica	19.3–28.2
W. kandleri	ND	ND	20–21	16
W. paramesenteroides	ND	ND	ND	82–100	ND	21.5–36.0
L. argentinum	ND	ND	ND	ND	ND	ND	ND
L. carnosum	ND	ND	ND	ND	0–6	ND	ND
L. citreum	ND	ND	ND	ND	10–22	ND	ND
L. fallax	ND	ND	ND	ND	25	ND	ND
L. gelidum	ND	ND	ND	ND	0–3	ND	ND
L. lactis	ND	ND	ND	ND	0–25	ND	ND
L. mesenteroides subsp. mesenteroides	ND	ND	ND	ND	7–18	ND	ND
L. mesenteroides subsp. cremoris	ND	ND	ND	ND	5–10	ND	ND
L.mesenteroides subsp. dextranicum	ND	ND	ND	ND	5–19	ND	ND
L. pseudomesenteroides	ND	ND	ND	ND	9–22	ND	ND
O. oeni	ND	ND	ND	5–7	ND	ND
footnote a: Data compiled from Garvie (1976); Hontebeyrie and Gasser (1977); Vescovo et al. (1979); Farrow et al. (1989); Schillinger et al. (1989); Shaw and Harding (1989); Dicks et al. (1990); Tanasupawat et al. (2000); Björkroth et al. (2002), Lee et al. (2002); Magnusson et al. (2002).
footnote b: ND, not determined.





#####
TABLE 131. Characteristics of Streptococcus speciesa
Characteristic
                                       S. pyogenes
                                                       S. acidominimusb
                                                                            S. agalactiae
                                                                                              S. alactolyticus
                                                                                                                   S. anginosus
                                                                                                                                  S. australis
                                                                                                                                                 S. canis
                                                                                                                                                            S. constellatus subsp.
                                                                                                                                                            constellatus
                                                                                                                                                                                     S. constellatus subsp.
                                                                                                                                                                                     pharyngis
                                                                                                                                                                                                               S. criceti
                                                                                                                                                                                                                             S. cristatus
                                                                                                                                                                                                                                            S. devriesei
                                                                                                                                                                                                                                                            S. didelphis
Cell size (μm)	0.5–1.0	ND	0.6–1.2	0.5–1.0	0.5–1.0	ND	ND	0.5–1.0	0.5–1.0	0.5	~1.0	ND	ND
Catalase	–	–	–	–	–	–	–	–	–	–	–	+c
Acid production from:
  N-Acetyl-glucosamine	+	ND	+	+	d	ND	+	+	+	+	+	–	ND
  Adonitol	–	–	–	–	ND	ND	–	ND	ND	ND	ND	–	ND
  Amygdalin	–	ND	–	d	+	ND	–	d	+	+	–	+	ND
  Arabinose	–	–	–	–	–	–	–	–	–	–	–	–	–
  Arbutin	–	ND	–	d	+	ND	+	d	+	+	+	+	ND
  Arabitol	–	–	–	–	ND	ND	–	ND	ND	ND	ND	−e	ND
  Cellobiose	d	ND	d	+	d	ND	ND	d	ND	+	ND	+	ND
  Cyclodextrin	–	–	–	–	–	ND	ND	ND	ND	−	ND	–	ND
  Dextran	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Dulcitol	–	–	–	–	ND	ND	–	ND	ND	ND	ND	d	ND
  Erythritol	–	–	–	–	ND	ND	–	ND	ND	ND	ND	–	ND
  Esculin	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	ND	+	ND
  Fructose	+	+	+	+	ND	ND	+	ND	ND	ND	ND	+	ND
  Fucose	ND	–	ND	–	ND	ND	–	ND	ND	ND	ND	–	ND
  Galactose	+	ND	+	+	ND	ND	+	ND	ND	+	d	+	ND
  Gentiobiose	ND	ND	ND	d	ND	ND	–	ND	ND	ND	ND	+	ND
  Gluconate	–	–	–	–	ND	ND	–	ND	ND	ND	ND	+	ND
  2-Ketogluconate	ND	–	ND	–	ND	ND	–	ND	ND	ND	ND	–	ND
  5-Ketogluconate	ND	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND
  Glucose	+	+	+	+	+	ND	+	+	+	+	ND	+	ND
  Glycerol	d	ND	+	d	–	ND	ND	–	–	–	ND	–	ND
  Glycogen	d	–	–	–	–	–	−g	–	ND	–	ND	–	–
  Inositol	ND	–	ND	–	ND	ND	–	ND	ND	ND	ND	–	ND
  Inulin	ND	+	–	–	–	ND	–	–	–	+	–	d	–
  Lactose	+	+	d	–	+	+	+	d	+	d	d	+	d
  Lyxose	ND	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND
  Maltose	+	ND	+	+	+	+	+	+	ND	+	+	+	ND
  Mannose	ND	ND	ND	+	ND	ND	+	ND	ND	ND	ND	+	ND
  Mannitol	–	+	–	dh (–)	d (–)	–	–	–	–	+	–	+	–
  Melibiose	–	ND	–	d	d	–	–	–	–	+	–	+	ND
  Melezitose	–	ND	–	d	ND	–	–	ND	ND	–	–	–	ND
  Methyl-D-mannoside	–	–	–	–	ND	ND	–	ND	ND	ND	ND	–	ND
  Methyl-D-glucoside	+	–	+	d	+	–	d	d	ND	–	ND	+	ND
  β-Methylxyloside	ND	ND	ND	ND	ND	ND	–	ND	ND	ND	ND	–	ND
  Methyl-D-xyloside	–	–	d	–	ND	ND	–	ND	ND	ND	ND	–	ND
  Pullulan	d	–	+	–	d	+	ND	–	ND	ND	d	–	ND
  Raffinose	–	ND	−	+	d	–	–	–	–	+	–	+	d
  Rhamnose	ND	–	ND	–	ND	ND	–	ND	ND	–	–	–	ND
  Ribose	–	–	+	–	–	–	+	–	ND	–	–	–	+
  Salicin	+	ND	d	d	+	ND	+	ND	ND	+	ND	+	–
  Sorbitol	–	–	–	–	–	–	–	–	–	+	–	+	–
  Sorbose	–	–	–	–	ND	ND	–	ND	ND	–	–	d	ND
  Starch	ND	–	ND	d	ND	ND	+	ND	ND	–	ND	ND	d
  Sucrose	+	+	+	+	+	+	+	ND	ND	+	ND	+	ND
  Tagatose	–	ND	d	–	–	–	–	–	ND	ND	–	+	ND
  Trehalose	+	–	+	d	+	–	d	d	+	d	+	+	+
  D-Turanose	ND	–	ND	d	ND	ND	–	ND	ND	ND	–	–	ND
  Xylose	–	–	–	–	ND	ND	–	ND	ND	–	ND	–	ND
  Xylitol	ND	–	ND	–	ND	ND	–	ND	ND	ND	–	–	ND
Hydrolysis of:
  Arginine	+	–	+	–	+	+	+	+	+	–	dh (+)	–	dh (+)
  Esculin	d	+	–	+	+	ND	+	+	+	dh (+)	–	ND	–
  Gelatin	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Hippurate	–	+h, m (–)	+	–	–	–	–	–	–	–	ND	+	+h (−)
  Starch	–	ND	–	ND	–	ND	–	–	–	–	ND	ND	–
Production of:o
  Acid phosphatase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Alkaline phosphatase	+	–	+	–	+	+	+	+	+	ND	–	–	+
  α-L-Arabinosidase	ND	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	ND
  α-D-Galactosidase	–	ND	d	+	–	–	d	–	–	ND	–	+	d
  β-D-Galactosidase	–	ND	–	–	d	−p	+	–	+	ND	d	–	–
  Phospho-β-galactosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  α-D-Glucosidase	ND	ND	ND	ND	d	ND	ND	+	+	ND	–	ND	ND
  β-D-Glucosidase	–	ND	−	d	+	–	ND	–	+	ND	–	+	–
  α-L-Fucosidase	ND	ND	ND	ND	–	ND	ND	–	–	ND	+	ND	ND
  β-D-Fucosidase	ND	ND	ND	ND	–	ND	ND	–	+	ND	–	ND	ND
  β-L-Fucosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  β-D-Glucuronidase	d	+	d	–	–	–	d	–	–	ND	ND	–	+
  β-Glucosaminidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-β-D-galactosaminidase	ND	ND	ND	ND	–	ND	ND	–	+	ND	+	ND	ND
  N-Acetyl-α-D-glucosaminidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-β-D-glucosaminidase	–	–	–	–	–	−p	ND	–	d	ND	+	ND	ND
  α-Maltosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  β-Maltosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Glycyl-tryptophan arylamidase	–	–	–	–	–	+	ND	ND	ND	ND	ND	–	ND
  β-D-Lactosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Leucine arylamidase	ND	ND	–	+	+	ND	+	+	+	ND	ND	ND	+
  Leucine aminopeptidase	ND	+	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Lysine decarboxylase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  α-D-Mannosidase	ND	ND	ND	ND	–	ND	ND	–	ND	ND	ND	ND	ND
  β-Mannosidase	ND	–	–	–	–	–	–	–	ND	ND	ND	+k	ND
  Ornithine decarboxylase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Phosphoamidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND





#####
TABLE 131. (continued)
Characteristic
                          S. downei
                                      S. dysgalactiae subsp.
                                      dysgalactiae
                                                               S. dysgalactiae subsp.
                                                               equisimilis
                                                                                        S. entericus
                                                                                                       S. equi subsp. equi
                                                                                                                             S. equi subsp.
                                                                                                                             zooepidemicus
                                                                                                                                               S. equinus
                                                                                                                                                             S. ferus
                                                                                                                                                                        S. gallinaceus
                                                                                                                                                                                         S. gallolyticus subsp.
                                                                                                                                                                                         gallolyticus
                                                                                                                                                                                                                  S. gallolyticus subsp.
                                                                                                                                                                                                                  macedonicus
                                                                                                                                                                                                                                            S. gordonii
                                                                                                                                                                                                                                                           S. hyointestinalis
                                                                                                                                                                                                                                                                                S. hyovaginalis
                                                                                                                                                                                                                                                                                                   S. infantarius
Cell size (μm)	ND	ND	ND	ND	ND	ND	ND	0.5	ND	ND	ND	ND	ND	ND	ND
Catalase	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–
Acid production from:
  N-Acetyl-glucosamine	ND	ND	ND	ND	ND	ND	+	+	ND	ND	+	+	+	+	ND
  Adonitol	−	ND	ND	ND	ND	ND	–	–	ND	ND	–	–	–	ND	ND
  Amygdalin	ND	ND	ND	ND	ND	ND	+	+	ND	+	–	+	d	–	ND
  Arabinose	–	–	–	–	–	–	–	–	–	ND	–	–	–	–	–
  Arbutin	ND	ND	ND	ND	ND	ND	+	d	ND	ND	d	+	+	ND	ND
  Arabitol	ND	ND	ND	–	ND	ND	–	ND	–	–	–	–	–	–	–
  Cellobiose	–	ND	ND	ND	ND	ND	+	+	ND	ND	+	+	d	+	ND
  Cyclodextrin	ND	ND	ND	+	ND	ND	–	ND	–	–	–	–	ND	ND	–
  Dextran	ND	ND	ND	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	ND
  Dulcitol	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	–	–	–	ND
  Erythritol	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	ND	–	–	ND
  Esculin	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	+	ND	ND	ND
  Fructose	+	ND	ND	ND	ND	ND	+	+	ND	ND	+	+	+	+	ND
  Fucose	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	ND	–	–	ND
  Galactose	+	ND	ND	ND	ND	ND	+	+	ND	ND	+	+	+	+	ND
  Gentiobiose	ND	ND	ND	ND	ND	ND	d	ND	ND	ND	–	ND	d	–	ND
  Gluconate	ND	ND	ND	ND	ND	ND	–	ND	ND	ND	–	–	–	–	ND
  2-Ketogluconate	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	ND	–	–	ND
  5-Ketogluconate	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	ND	–	–	ND
  Glucose	+	+	+	ND	+	+	+	+	+	ND	+	+	+	+	ND
  Glycerol	–	d	d	ND	–	–	–	–	ND	ND	d	–	–	–	ND
  Glycogen	–	–	d	+	+	+	d	+	–	+	–	–	–	–	d
  Inositol	–	ND	ND	ND	ND	ND	–	–	ND	ND	–	ND	–	–	ND
  Inulin	+	–	–	–	–	–	d	d	ND	d	–	d	–	–	–
  Lactose	+	d	d	+	–	+	d	+	+	+	+	+	+	+	+
  Lyxose	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	ND	–	–	ND
  Maltose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Mannose	+	ND	ND	ND	ND	ND	+	+	ND	ND	+	+	+	+	ND
  Mannitol	+	d	–	–	–	–	–	dh (+)	+	+	–	–	–	+	–
  Melibiose	–	ND	ND	–	ND	ND	dh (−)	d	+	−h (+)	ND	d	ND	–	dh (+)
  Melezitose	ND	ND	ND	–	–	–	–	–	–	–	–	–	ND	–	–
  Methyl-D-mannoside	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND	ND	–	–	ND
  Methyl-D-glucoside	ND	ND	ND	+	+	+	d	–	+	+	d	d	–	–	d
  β-Methylxyloside	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	–	ND
  Methyl-D-xyloside	ND	ND	ND	ND	ND	ND	–	ND	ND	ND	–	ND	–	–	ND
  Pullulan	–	ND	ND	–	+	+	–	ND	+	d	–	−	–	–	d
  Raffinose	–	–	–	–	–	–	d	d	+	d	+	d	d	–	d
  Rhamnose	ND	ND	ND	ND	ND	ND	–	–	ND	ND	–	–	–	–	ND
  Ribose	ND	+	+	–	–	+	–	–	+	–	–	–	–	d	–
  Salicin	+	ND	ND	ND	+	+	+	+	ND	ND	d	+	+	+	ND
                                                                                                                                                             h	h
  Sorbitol	−h (+)	d	–	–	–	+	–	d (+)	−	–	–	− (d)	–	+	–
  Sorbose	–	d	ND	ND	ND	ND	–	–	ND	ND	–	–	–	–	ND
  Starch	–	+	+	+	+	+	d	+	ND	+	d	–	+	–	d
  Sucrose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Tagatose	ND	ND	ND	–	–	–	–	d	–	–	–	–	–	–	–
  Trehalose	+	+	+	+	–	d	d	+	+	+	–	+	+	+	–
  D-Turanose	ND	ND	ND	ND	ND	ND	–	–	ND	ND	ND	ND	–	–	ND
  Xylose	ND	ND	ND	ND	–	–	–	–	–	ND	–	–	–	–	ND
  Xylitol	–	ND	ND	ND	ND	ND	–	–	ND	ND	–	–	–	–	ND
Hydrolysis of:
  Arginine	–	+	+	–	+	+	–	–	+	–	–	+	–	–	–
  Esculin	–	d	dh (+)	+	d	d	+	+	+	+	–	+	+h (−)	–	d
  Gelatin	ND	ND	ND	ND	–	–	–	ND	–	ND	ND	ND	–	ND	ND
  Hippurate	–	–	dh (−)	–	–	–	–	–	–	–	–	–	–	+	–
  Starch	–	–	–	ND	+	+	–	+	ND	+	–	d	+n	ND	+
Production of:o
  Acid phosphatase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	+	ND	–	ND
  Alkaline phosphatase	–	+	+	–	+	+	–	d	–	–	–	+	+	+	–
  α-L-Arabinosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  α-D-Galactosidase	ND	–	–	–	–	–	d	d	+	d	d	d	d	–	+
  β-D-Galactosidase	ND	–	+	+	–	–	–	–	+	d	d	d	–	+	–
  Phospho-β-galactosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	+	ND	ND	ND
  α-D-Glucosidase	ND	ND	ND	ND	ND	ND	ND	+	+	ND	d	d	ND	ND	ND
  β-D-Glucosidase	ND	ND	ND	+	–	–	+	+	+	+	–	+	ND	d	d
  α-L-Fucosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	+	ND	ND	ND
  β-D-Fucosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  β-L-Fucosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  β-D-Glucuronidase	ND	+	+	–	+	+	–	–	–	–	–	–	–	+	–
  β-Glucosaminidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	+	ND	ND	ND
  N-Acetyl-β-D-galactosaminidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	d	ND	ND	ND
  N-Acetyl-α-D-glucosaminidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  N-Acetyl-β-D-glucosaminidase	ND	ND	ND	–	–	–	–	–	–	ND	–	+	ND	+q	–
  α-Maltosidase	ND	ND	ND	ND	ND	ND	ND	+	ND	ND	ND	+	ND	ND	ND
  β-Maltosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  Glycyl-tryptophan arylamidase	ND	ND	ND	+	ND	ND	–	ND	+	ND	–	d	ND	–	–
  β-D-Lactosidase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	+	ND	ND	ND
  Leucine arylamidase	ND	+	+	+	+	+	+	+	ND	+	+	ND	+	+r	+
  Leucine aminopeptidase	ND	ND	ND	ND	ND	ND	+	ND	ND	ND	ND	+	ND	ND	ND





#####
TABLE 131. (continued)
Characteristic
                           S. infantis
                                          S. iniae
                                                       S. intermedius
                                                                        S. lutetiensis
                                                                                         S. macacae
                                                                                                      S. minor
                                                                                                                  S. mitis
                                                                                                                               S. mutans
                                                                                                                                           S. oligofermentans
                                                                                                                                                                S. oralis
                                                                                                                                                                            S. orisratti
                                                                                                                                                                                           S. ovis
                                                                                                                                                                                                       S. parasanguinis
                                                                                                                                                                                                                           S. parauberis
                                                                                                                                                                                                                                           S. pasteurianus
                                                                                                                                                                                                                                                               S. peroris
                                                                                                                                                                                                                                                                            S. phocae
Cell size (μm)	0.6–1.0	~1.5	0.5–1.0	ND	ND	1.0	ND	0.5–0.75	0.7	ND	ND	ND	0.8–1.0	ND	ND	0.6–0.8	ND
Catalase	–	–	–	–	–	ND	–	–	–	–	–	–	–	–	–	–	–
Acid production from:
  N-Acetyl-glucosamine	ND	+	+	ND	+	+	+	+	ND	+	ND	–	+	+	+	ND	+
  Adonitol	ND	–	ND	ND	–	–	ND	–	ND	ND	ND	ND	–	–	ND	ND	ND
  Amygdalin	–	–	d	ND	+	d	–	d	–	–	+	ND	d	d	ND	–	ND
  Arabinose	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–
  Arbutin	–	+	+	ND	ND	d	–	+	–	–	+	ND	d	+	ND	–	ND
  Arabitol	–	–	ND	–	ND	–	–	ND	ND	–	ND	–	ND	–	–	–	ND
  Cellobiose	ND	+	d	ND	+	+	d	+	–	–	+	ND	d	d	ND	ND	ND
  Cyclodextrin	–	ND	–	–	ND	ND	–	–	ND	–	ND	d	ND	ND	–	–	ND
  Dextran	ND	+	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Dulcitol	ND	–	ND	ND	ND	–	–	–	ND	ND	ND	ND	ND	d	ND	ND	ND
  Erythritol	ND	–	ND	ND	ND	–	ND	–	ND	d	ND	ND	ND	–	ND	ND	ND
  Esculin	ND	ND	ND	ND	ND	ND	–	+	ND	–	ND	ND	ND	ND	ND	ND	ND
  Fructose	ND	+	ND	ND	+	+	+	ND	ND	+	+	ND	+	+	ND	ND	+
  Fucose	ND	–	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	–
  Galactose	ND	+f	ND	ND	+	+	+	+	ND	+	+	ND	+	+	ND	ND	–
  Gentiobiose	ND	+	ND	ND	ND	+	ND	ND	ND	ND	ND	ND	ND	d	ND	ND	–
  Gluconate	ND	–	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  2-Ketogluconate	ND	–	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  5-Ketogluconate	ND	–	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	–
  Glucose	ND	+	+	ND	+	+	+	+	+	+	+	+	+	+	ND	ND	+
  Glycerol	ND	–	–	ND	–	–	–	–	ND	d	ND	ND	–	–	ND	ND	–
  Glycogen	–	+	–	–	–	+	–	–	ND	–	+	+	–	–	–	–	d
  Inositol	ND	–	ND	ND	–	–	ND	–	ND	ND	ND	ND	ND	–	ND	ND	–
  Inulin	d	–	–	ND	–	d	–	+	–	–	+	ND	–	d	–	–	–
  Lactose	+	–	+	+	ND	+	+	+	d	+	+	+	+	+	+	+	–
  Lyxose	ND	–	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  Maltose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Mannose	ND	+	ND	ND	ND	+	+	+	+	+	ND	ND	ND	+	ND	ND	+
  Mannitol	–	+	–	–	+	+i	–	+	–	–	–	+	–	dh (+)	–	–	–
  Melibiose	–	–	–	–	–	–	d	d	–	d	+	–	d	–	+	–	ND
  Melezitose	–	+	–	–	–	–	–	–	ND	–	–	–	–	d	–	–	–
  Methyl-D-mannoside	ND	+	ND	ND	ND	–	ND	–	ND	ND	ND	ND	ND	–	ND	ND	ND
  Methyl-D-glucoside	–	–	d	+	ND	–	–	–	ND	–	ND	–	ND	–	+	–	ND
  β-Methylxyloside	ND	–	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Methyl-D-xyloside	ND	–	ND	ND	ND	–	ND	–	ND	ND	ND	ND	ND	–	ND	ND	ND
  Pullulan	d	ND	+	–	ND	ND	d	–	ND	+	ND	–	ND	ND	–	–	ND
  Raffinose	–	–	–	+	+	d	d	+	d	d	+	+	d	d	+	–	–
  Rhamnose	ND	–	ND	ND	ND	–	–	–	ND	ND	ND	ND	ND	–	ND	ND	ND
  Ribose	–	+	–	–	–	–	d	–	–	d	ND	–	ND	d	–	–	+
  Salicin	ND	+	d	ND	ND	+	d	+	–	d	+	ND	d	+	ND	ND	–
  Sorbitol	–	–	–	–	+j	d	−h (d)	+	–	–	–	+	dh (−)	dh (+)	–	–	–
  Sorbose	ND	–	ND	ND	–	–	–	–	ND	ND	ND	ND	ND	–	ND	ND	ND
  Starch	ND	+	ND	d	−k	d	–	–	–	d	+	ND	d	d	–	ND	d
  Sucrose	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	+	–
  Tagatose	+	–	–	–	ND	d	–	d	ND	d	ND	d	ND	d	d	–	ND
  Trehalose	–	+	+	–	+	+	d	+	d	d	+	+	d	+	+	–	–
  D-Turanose	ND	–	ND	ND	ND	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	–
  Xylose	ND	–	ND	ND	–	–	–	–	ND	ND	ND	ND	–	–	ND	ND	–
  Xylitol	ND	–	ND	ND	–	–	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
Hydrolysis of:
  Arginine	–	+h (−)	+	–	–	+	dh (−)	–	–	–	–	d	+	+h (d)	–	–	–
  Esculin	–	+	+	+	+	+	–	+	–	dl	+	+	d	+	+	–	–
  Gelatin	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Hippurate	–	–	–	–	ND	–	–	–	+	–	ND	–	ND	dh (+)	–	–	–
  Starch	ND	+	ND	d	+	ND	d	+	ND	+	+	ND	ND	ND	–	ND	–
Production of:o
  Acid phosphatase	ND	ND	ND	ND	ND	ND	d	d	ND	+	ND	d	ND	ND	ND	ND	ND
  Alkaline phosphatase	–	+	+	–	ND	d	d	–	d	+	–	–	+	+	–	d	+
  α-L-Arabinosidase	ND	ND	ND	ND	ND	ND	–	–	ND	–	ND	ND	ND	ND	ND	ND	ND
  α-D-Galactosidase	–	–	–	+	ND	dk	d	+	d	d	–	d	+	d	+	–	ND
  β-D-Galactosidase	+	–	+	–	ND	–	d	–	–	+	–	–	+	–	+	−p	ND
  Phospho-β-galactosidase	ND	ND	ND	ND	ND	ND	d	ND	ND	d	ND	ND	ND	ND	ND	ND	ND
  α-D-Glucosidase	ND	ND	+	ND	ND	+	+	+	ND	+	ND	+	+	ND	ND	ND	ND
  β-D-Glucosidase	–	ND	d	+	ND	ND	–	+	ND	–	ND	+	d	ND	+	–	ND
  α-L-Fucosidase	ND	ND	–	ND	ND	ND	–	–	ND	–	ND	–	d	ND	ND	ND	ND
  β-D-Fucosidase	d	ND	+	ND	ND	ND	d	–	ND	–	ND	ND	d	ND	ND	–	ND
  β-L-Fucosidase	ND	ND	ND	ND	ND	ND	–	–	ND	–	ND	ND	ND	ND	ND	ND	ND
  β-D-Glucuronidase	–	ND	–	–	ND	–	–	–	–	–	–	–	–	–	+	–	–
  β-Glucosaminidase	ND	ND	ND	ND	ND	ND	d	–	ND	+	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-β-D-galactosaminidase	ND	ND	+	ND	ND	ND	–	–	ND	+	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-α-D-glucosaminidase	ND	ND	ND	ND	ND	ND	–	–	ND	–	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-β-D-glucosaminidase	d	ND	+	–	ND	ND	+	–	ND	+	ND	–	+	ND	–	–	ND
  α-Maltosidase	ND	ND	ND	ND	ND	ND	d	d	ND	+	ND	ND	ND	ND	ND	ND	ND
  β-Maltosidase	ND	ND	ND	ND	ND	ND	d	–	ND	–	ND	ND	ND	ND	ND	ND	ND
  Glycyl-tryptophan arylamidase	–	ND	ND	–	ND	ND	d	–	ND	+	ND	d	ND	ND	–	–	ND
  β-D-Lactosidase	ND	ND	ND	ND	ND	ND	d	+	ND	–	ND	ND	ND	ND	ND	ND	ND
  Leucine arylamidase	ND	+	+	ND	ND	+	ND	+	ND	+	+	+	+	+	+	ND	ND
  Leucine aminopeptidase	ND	ND	ND	+	ND	ND	+	ND	ND	+	ND	ND	ND	+	ND	ND	ND
  Lysine decarboxylase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  α-D-Mannosidase	ND	ND	ND	ND	ND	ND	–	–	ND	–	ND	–	ND	ND	ND	ND	ND
  β-Mannosidase	–	ND	ND	–	ND	ND	–	–	ND	–	ND	–	ND	ND	+	–	ND
  Ornithine decarboxylase	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND





#####
TABLE 131. (continued)
Characteristic
                           S. pluranimalium
                                                S. pneumoniae
                                                                 S. porcinus
                                                                               S. ratti
                                                                                            S. salivarius
                                                                                                             S. sanguinis
                                                                                                                               S. sinensis
                                                                                                                                              S. sobrinus
                                                                                                                                                             S. suis
                                                                                                                                                                         S. thermophilus
                                                                                                                                                                                            S. thoraltensis
                                                                                                                                                                                                               S. uberis
                                                                                                                                                                                                                            S. urinalis
                                                                                                                                                                                                                                           S. vestibularis
Cell size (μm)	ND	0.5–1.25	ND	0.5	0.8–1.0	ND	0.82–0.98	0.5	<2.0	0.7–1.0	ND	ND	ND	~1.0
Catalase	–	–	–	–	–	–	–	–	–	–	–	–	–	–
Acid production from:
  N-Acetyl-glucosamine	d	d	+	+	+	+	ND	–	ND	–	+	+	–	d
  Adonitol	–	ND	–	–	–	–	ND	–	ND	–	–	–	ND	–
  Amygdalin	dd	–	d	+	+	d	ND	–	ND	–	d	+	ND	d
  Arabinose	–	+	–	–	–	–	–	–	–	–	+	–	–	–
  Arbutin	dd	–	d	+	+	d	ND	−	ND	d	+	+	ND	d
  Arabitol	–	ND	–	ND	–	–	–	ND	−	–	–	–	–	–
  Cellobiose	dd	ND	d	+	+	d	+	+	ND	–	+	+	ND	d
  Cyclodextrin	–	–	–	ND	–	–	–	ND	−	–	–	ND	–	–
  Dextran	–	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND
  Dulcitol	–	–	–	–	–	–	ND	–	ND	–	–	–	ND	–
  Erythritol	–	+	–	–	ND	ND	ND	–	ND	–	–	–	ND	ND
  Esculin	ND	ND	ND	ND	+	d	ND	–	ND	ND	ND	ND	ND	ND
  Fructose	+	+	+	ND	+	+	ND	ND	ND	+	+	+	ND	+
  Fucose	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	–	ND	–
  Galactose	d	+	+	+	d	+	ND	d	ND	d	+	+	ND	+
  Gentiobiose	dd	ND	d	ND	ND	+	ND	ND	ND	ND	+	+	ND	ND
  Gluconate	–	ND	–	ND	–	–	ND	–	ND	–	–	–	ND	ND
  2-Ketogluconate	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	–	ND	ND
  5-Ketogluconate	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	–	ND	ND
  Glucose	+	+	+	+	+	+	+	+	+	+	+	+	+	+
  Glycerol	ND	+	d	–	–	–	ND	–	–	–	–	–	–	–
  Glycogen	–	+	–	–	–	–	–	–	+	–	–	d	–	–
  Inositol	–	ND	–	–	ND	ND	–	ND	ND	–	–	ND	–
  Inulin	–	+	–	d	d	d	–	d	+	–	+	+	–	–
  Lactose	d	+	d	d	d	+	+	d	+	+	+	+	+	d
  Lyxose	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	–	ND	ND
  Maltose	d	+	+	+	+	+	+	+	+	–	+	+	+	+
  Mannose	d	ND	+	+	+	+	+	+	ND	+	+	+	ND	+
  Mannitol	dd,h (−)	dh (−)	d	+	–	–	–	+	–	–	+	+	–	–
  Melibiose	d	−h (+)	–	d	–	d	–	–	dh (−)	d	d	–	–	–
  Melezitose	dd	ND	–	–	–	–	–	–	–	d	d	–	–	–
  Methyl-D-mannoside	–	ND	–	–	ND	–	ND	–	ND	–	–	–	ND	ND
  Methyl-D-glucoside	–	d	–	–	d	d	+	–	d	–	d	d	–	d
  β-Methylxyloside	–	ND	ND	ND	ND	ND	ND	ND	ND	ND	–	ND	ND	ND
  Methyl-D-xyloside	–	ND	–	–	ND	–	ND	–	ND	–	–	–	ND	ND
  Pullulan	–	ND	ND	–	+	d	+	–	d	–	+	ND	–	–
  Raffinose	d	+	–	+	d	d	–	–	d	d	d	–	–	–
  Rhamnose	–	ND	–	–	–	–	ND	–	ND	–	–	–	ND	ND
  Ribose	dd	–	+	–	–	–	–	–	–	d	+	+	+	–
  Salicin	d	d	d	+	+	+	+	–	+	–	+	+	ND	+
  Sorbitol	dd,h (−)	–	+	+	–	d	–	dh (+)	–	–	dh (+)	+	–	–
  Sorbose	–	ND	–	–	–	–	ND	–	ND	ND	–	–	–	ND
  Starch	–	d	d	–	–	d	+	–	ND	ND	+	d	ND	–
  Sucrose	d	+	d	+	+	+	+	+	+	+	+	+	+	+
  Tagatose	d	–	–	ND	–	–	–	+	–	–	d	d	–	–
  Trehalose	+	+h (d)	+	+	d	+	+	+	+	–	+	+	+	d
  D-Turanose	–	ND	–	ND	ND	ND	ND	ND	ND	ND	d	–	ND	ND
  Xylose	–	+	–	–	–	–	ND	–	ND	–	d	–	ND	–
  Xylitol	–	ND	–	ND	ND	ND	ND	ND	ND	ND	–	–	ND	ND
Hydrolysis of:
  Arginine	dh (−)	+	+	+	–	+	+	–	+	–	+	+h (d)	−h (+)	–
  Esculin	dh (+)	d	dh (+)	+	+	dh (+)	+	−h (+)	+	–	+	+	+	+h (d)
  Gelatin	ND	ND	d	ND	ND	ND	ND	ND	ND	–	ND	ND	ND	ND
  Hippurate	+h (−)	–	−h (d)	–	–	–	–	–	–	–	d	+	–	–
  Starch	ND	–	–	–	+	d	ND	ND	+	d	ND	ND	–	+
Production of:o
  Acid phosphatase	ND	ND	ND	ND	+	d	ND	ND	–	–	ND	ND	+	ND
  Alkaline phosphatase	d	–	+	ND	+	–	–	–	–	–	dk	d	+	–
  α-L-Arabinosidase	ND	ND	ND	ND	–	–	ND	–	ND	ND	ND	ND	ND	ND
  α-D-Galactosidase	d	+	–	ND	–	d	–	–	+	–	d	–	–	–
  β-D-Galactosidase	d	+	–	ND	d	d	–	–	d	+	−p	–	–	+
  Phospho-β-galactosidase	ND	ND	ND	ND	–	d	ND	ND	ND	ND	ND	ND	ND	ND
  α-D-Glucosidase	+	+	ND	ND	+	–	ND	+	ND	–	ND	ND	+	d
  β-D-Glucosidase	dd	d	ND	ND	+	d	+	–	ND	–	+	ND	+	–
  α-L-Fucosidase	ND	d	ND	ND	–	–	ND	–	ND	–	ND	ND	–	–
  β-D-Fucosidase	ND	d	ND	ND	d	d	ND	–	ND	ND	ND	ND	ND	–
  β-L-Fucosidase	ND	ND	ND	ND	–	–	ND	ND	ND	ND	ND	ND	ND	ND
  β-D-Glucuronidase	dd	–	d	ND	–	–	–	–	+	–	+	+	–	–
  β-Glucosaminidase	ND	ND	ND	ND	–	–	ND	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-β-D-galactosaminidase	ND	+	ND	ND	–	–	ND	–	ND	–	ND	ND	ND	–
  N-Acetyl-α-D-glucosaminidase	ND	ND	ND	ND	–	–	ND	ND	ND	ND	ND	ND	ND	ND
  N-Acetyl-β-D-glucosaminidase	d	d	ND	ND	–	d	–	–	+	–	–	–	ND	–
  α-Maltosidase	–	ND	ND	ND	+	+	ND	ND	ND	ND	ND	ND	ND	ND
  β-Maltosidase	ND	ND	ND	ND	d	–	ND	ND	ND	ND	ND	ND	ND	ND
  Glycyl-tryptophan arylamidase	ND	+	–	ND	–	d	ND	–	d	ND	d	–	–	–
  β-D-Lactosidase	ND	ND	ND	ND	d	d	ND	ND	ND	ND	ND	ND	ND	ND
  Leucine arylamidase	+	d	+	ND	+	ND	+	ND	+	+	+	+	+	ND
  Leucine aminopeptidase	+	ND	ND	ND	+	+	ND	ND	ND	ND	+	+	+	ND
  Lysine decarboxylase	ND	ND	ND	ND	ND	–	–	ND	ND	ND	ND	ND	ND	ND
  α-D-Mannosidase	ND	ND	ND	ND	–	–	ND	ND	ND	ND	ND	ND	–	ND
  β-Mannosidase	–	–	–	ND	–	–	–	ND	d	ND	–	–	–	–
  Ornithine decarboxylase	ND	ND	ND	ND	ND	–	–	ND	+	ND	ND	ND	ND	ND
  Phosphoamidase	ND	ND	ND	ND	+	d	ND	ND	ND	ND	ND	ND	ND	ND
  Pyroglutamic acid arylamidase	d	ND	–	ND	–	ND	ND	ND	d	ND	ND	d	+	–
  Pyrolidonylarylamidase	dh (−)	dh (−)	−h (+)	ND	–	–	–	–	–	–	–	+	+	–
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Acid production from carbohydrates often weak and difficult to interpret.
footnote c: Isolates become catalase-negative on subculturing.
footnote d: Strains from bovine genital tract differ from those from other sources.
footnote e: Reaction varies according to test kit used.
footnote f: Reports vary.
footnote g: Some strains give weak reactions.
footnote h: Characteristic score differs from Facklam (2002), with the latter’s score given in parentheses.
footnote i: Acid production delayed.
footnote j: Acid production slow.
footnote k: Weak reaction.
footnote l: Some reports negative.
footnote m: Slow reaction.
footnote n: Positive or weak reaction on Müller–Hinton agar.
footnote o: Preformed enzyme activities detected are dependent on the test format (substrate) used and may be affected by culture conditions. Individual enzyme activities reported in the literature may therefore vary.
footnote p: Substrate-dependent.
footnote q: Results may vary.
footnote r: Reactions frequently weak.
footnote s: Conflicting results reported.
footnote t: Ala-phe-pro, alanyl-phenylalanyl-proline [arylamidase].
footnote u: Reported results differ.
footnote v: β-Hemolysis may be obtained on horse blood-containing agar.
footnote w: O antigen present in biovar 1 strains.
footnote x: Abbreviation of peptidoglycan type according to Schleifer and Kandler (1972).
footnote y: Ribitol teichoic acid and phosphocholine present.
footnote z: Gal (galactose); Glu (glucose); GalNAc (N-acetylgalactosamine); GlcNAc (N-acetylglucosamine; Gro (glycerol); Rha (rhamnose); Rtl (ribitol).
footnote aa: Occasionally man.
footnote ab: Data obtained from: 1. Ahmet et al. (1995); 2. Baele et al. (2003); 3. Beighton et al. (1991); 4. Beighton et al. (1984); 5. Beighton et al. (1981); 6. Beighton et al. (1991); 7. Brooker et al. (1994); 8. Collins et al. (1984a); 9. Collins et al. (2000); 10. Collins et al. (2001); 11. Collins et al. (2002); 12. Coykendall (1977); 13. Devriese e al. (1986); 14. Devriese et al. (1988); 15. Devriese et al. (1997); 16. Devriese et al. (1999); 17. Eldar et al. (1994); 18. Eldar et al. (1995); 19. Facklam (2002); 20. Farrow and Collins (1984b, 1984a); 21. Farrow et al. (1984); 22. Flint et al. (1999); 23. Handley et al. (1991); 24. Hardie (1986a, 1986b); 25. Hardie and Whiley (1995); 26. Kawamura et al. (1998); 27. Kawamura et al. (1998); 28. Kilian et al. (1989b); 29. Kilpper-Bälz and Schleifer (1987); 30. Kilpper-Bälz et al. (1985); 31. Kral and Daneo-Moore (1981); 32. Osawa et al. (1995); 33. Pier and Madin (1976); 34. Poyart et al. (2002); 35. Robinson et al. (1988); 36. Rurangirwa et al. (2000); 37. Schleifer et al. (1991); 38. Schleifer and Kilpper-Bälz (1987); 39. Schlegel et al. (2003); 40. Schlegel et al. (2000); 41. Skaar et al. (1994); 42. Tong et al. (2003); 43. Tsakalidou et al. (1998); 44. Vancanney et al. (2004); 45. Vandamme et al. (1999); 46. Vandamme et al. (1996); 47. Vela et al. (2002); 48. Vieira et al. (1998); 49. Whiley and Beighton (1991); 50. Whiley and Beighton (1998); 51. Whiley et al. (1990a, 1990b); 52. Whiley et al. (1999); 53. Whiley and Hardie (1988); 54. Whiley et al. (1988); 55. Willcox et al. (2001); 56. Williams and Collins (1990a); 57. Woo et al. (2002); 58. Zhu et al. (2000); 59. Collins et al. (2004).





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TABLE 132. Biochemical tests differentiating β-hemolytic streptococcal species (Pyogenic group plus Anginosus group)a
	S. pyogenes	S. agalactiae	S. canis	S. didelphis	S. dysgalactiae subsp. dysgalactiae	S. dysgalactiae subsp. equisimilis	S. equi subsp. equi	S. equi subsp. zooepidemicus	S. iniae	S. phocae	S. porcinus	S. anginosus	S. constellatus subsp. constellatus	S. constellatus subsp. pharyngis	S. intermedius   
Characteristic
Catalase	−	−	−	+b	−	−	−	−	−	−	−	−	−	−	−
Acid production from:
  Glycogen	d	−	−c	−	−	d	+	+	+	d	−	−	−	ND	−
  Mannitol	−	−	−	−	d	−	−	−	+	−	d	dd (−)	−	−	−
  Raffinose	−	−	−	d	−	−	−	−	−	−	−	d	−	−	−
  Ribose	−	+	+	+	+	+	−	+	+	+	+	−	−	ND	−
  Sorbitol	−	−	−	−	d	−	−	+	−	−	+	−	−	−	−
  Sucrose	+	+	+	ND	+	+	+	+	+	−	d	+	ND	ND	+
  Trehalose	+	+	d	+	+	+	−	d	+	−	+	+	d	+	+
Hydrolysis of:
  Arginine	+	+	+	dd (+)	+	+	+	+	+d (−)	−	+	+	+	+	+
  Esculin	d	−	+	−	d	d	d	d	+	−	dd (+)	+	+	+	+
  Hippurate	−	+	−	+	−	dd (−)	−	−	−	−	−d,f	−	−	−	−
  Starch	−	−	−	−	−	−	+	+	+	−	−	−	−	−	ND
Production of:e
  α-D-galactosidase	−	d	d	d	−	−	−	−	−	ND	−	−	−	−	−
  β-D-galactosidase	−	-	+	−	−	+	−	−	−	ND	−	d	−	+	+
  β-D-glucuronidase	d	d	d	+	+	+	+	+	ND	−	d	−	−	−	−
Pyrolidonylarylamidase	+	−	−	−	−	−	−	−	+	−	−d (+)	−	−	−	−
Acetoin (V–P)	−	+d,f (−)	−	−	−	−	−	−	−	−	dd (+)	+	+	+	+
CAMP reaction	−	+	−d (+)	−	−	−	−	−	+	−	+	−	−	−	−
Lancefield group antigen	A	B	G	NG	C	C, G, L, A	C	C	NG	NG, F, C	E, P, U, V NG, F, C, G, A NG, F, C, G, A	C	NG, F, C
Host	Man	Man,	Animals, Animals Animals	Man,	Animals Animals,	Fish,	Animals	Animals	Man	Man	Man	Man
                                                  animals	man	animals	Man	animals,
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote c: Some strains give weak reactions.
footnote e: Preformed enzyme activities detected are dependent on the test format (substrate) used and may be affected by culture conditions. Individual enzyme activities reported in the literature may therefore vary.
footnote f: Reported results differ.





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TABLE 133. Characteristics of Streptococcus species: oral streptococcal species groupsa,b
	S. anginosus	Anginosus group	Mutans group	S. constellatus subsp. constellatus	S. constellatus subsp. pharyngis	S. intermedius	S. criceti	S. devriesei	S. downei	S. ferus	S. macacae	S. mutans	S. orisratti	S. ratti	S. sobrinus   
Characteristic
Acid production
from:
   Amygdalin	+	d	+	d	+	+	ND	+	+	d	+	+	−
   Arbutin	+	d	+	+	+	+	ND	d	ND	+	+	+	−
   Glycogen	−	−	ND	−	−	−	−	+	−	−	+	−	−
   Inulin	−	−	−	−	+	d	+	d	−	+	+	d	d
   Lactose	+	d	+	+	d	+	+	+	ND	+	+	d	d
   Mannitol	dc (−)	−	−	−	+	+	+	dc (+)	+	+	−	+	+
   Melibiose	d	−	−	−	+	+	−	d	−	d	+	d	−
   Raffinose	d	−	−	−	+	+	−	d	+	+	+	+	−
   Ribose	−	−	ND	−	−	−	ND	−	−	−	ND	−	−
   Sorbitol	−	−	−	−	+	+	−c (+)	dc (+)	+b	+	−	+	dc (+)
   Trehalose	+	d	+	+	d	+	+	+	+	+	+	+	+
Hydrolysis of:
   Arginine	+	+	+	+	−	−	−	−	−	−	−	+	−
   Esculin	+	+	+	+	dc (+)	ND	−	+	+	+	+	+	dc (+)
   Hippurate	−	−	−	−	−	+	−	−	ND	−	ND	−	−
Production of:e
   Acetoin (V–P)	+	+	+	+	+	+	+	+	+	+	−	+	+
   N-Acetyl-β-d-	−	−	d	+	ND	ND	ND	−	ND	−	ND	ND	−
     glucosaminidase
   Alkaline	+	+	+	+	ND	−	-	d	ND	−	−	ND	−
      phosphatase
   Extracellular	−	−	−	−	+	ND	+	+	+	+	−	+	+
      polysaccharide
   β-d-Galactosidase	d	−	+	+	ND	−	ND	−	ND	−	−	ND	−
   α-d-Glucosidase	d	+	+	+	ND	ND	ND	+	ND	+	ND	ND	+
   β-d-Glucosidase	+	−	+	d	ND	+	ND	+	ND	+	ND	ND	−
   β-d-Fucosidase	−	−	+	+	ND	ND	ND	ND	ND	−	ND	ND	−
   Urease	−	−	−	−	−	−	−	−	−	−	−	−	−
Lancefield group	NG, F,	NG, F,	C	NG, F, C	NG	ND	NG	NG	NG	NG	A	NG	NG
   antigen	C, G, A	C, G, A
Host	Man	Man	Man	Man	Animals	Animals Animals Animals Animals	Man	Animals	Man,	Man,
                                                                                                                                         (man)j	animals	animals
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Acid production is slow.
footnote c: Character score differs from Facklam (2002), with the latter’s score given in superscript.
footnote d: Some reports negative.
footnote e: Preformed enzyme activities detected are dependent on the test format (substrate) used and may be affected by culture conditions. Individual enzyme activities reported in the literature may therefore vary.
footnote f: Substrate-dependent.
footnote g: Substrate-dependent.
footnote h: Substrate-dependent.
footnote i: O antigen present in biovar 1 strains.





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TABLE 134. Differential characteristics of the Bovis groupa,b
	S. gallolyticus subsp.	S. gallolyticus subsp.   
Characteristic	S. alactolyticus	S. equinus	gallolyticus	macedonicus	S. infantarius	S. lutetiensis	S. pasteurianus
Acid production from:
  Glycogen	−	d	+	−	d	−	−
  Inulin	−	d	d	−	−	ND	−
  Lactose	−	d	+	+	+	+	+
  Mannitol	dc (−)	−	+	−	−	−	−
  Melibiose	d	dc (−)	dc (−)	ND	d	−	+
  Melezitose	d	−	−	−	−	−	−
  Pullulan	−	−	d	−	d	−	−
  Raffinose	+	d	d	+	d	+	+
  Starch	d	d	+	d	d	d	−
  Tagatose	−	−	−	−	−	−	d
  Trehalose	d	d	+	−	−	−	+
Hydrolysis of:
  Esculin	+	+	+	−	d	+	+
  Starch	ND	−	+	−	+	d	−
Production of:a
  Acetoin (V–P)	+	+	+	+	+	+	+
  N-Acetyl-β-d-glucosaminidase	−	−	ND	−	−	−	−
  Extracellular polysaccharide	−	−	+	−	−	−	−
  α-d-Galactosidase	+	d	d	d	+	+	+
  β-d-Galactosidase	−	−	d	d	−	−	+
  β-d-Glucosidase	d	+	+	−	d	+	+
  β-d-Glucuronidase	−	−	−	−	−	−	+
  β-Mannosidase	−	d	d	−	−	−	+
  Pyrolidonylarylamidase	−	−	−	−	−	−	−
Lancefield group antigen	D(G)	D	D, NG	D, NG	NG, D	NG, D	D
Host	Animals	Animals	Animals, man	Dairy	Man	Man	Man
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Preformed enzyme activities detected are dependent on the test format (substrate) used and may be affected by culture conditions. Individual enzyme activities reported in the literature may therefore vary.
footnote c: Character score differs from Facklam (2002), with the latter’s score given in parentheses.
                                                                                                                                                                                                                   679





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TABLE 135. Characteristics differentiating unusual streptococci including the Hyovaginalis groupa
	Anginosus group	Bovis group	Species groups	Hyovaginalis group	Unusual (ungrouped) streptococcal species	Mitis group	Mutans group	Pyogenic group	Salivarius group	S. hyovaginalis	S. pluranimalium	S. thoraltensis	S. acidominimusb	S. entericus	S. gallinaceus	S. hyointestinalis	S. minor	S. ovis	S. suis	680   
Characteristic
Acid production from:
  Glycogen	−	d	−	d	d	−	−	−	−	−	+	−	−	+	+	+
  Inulin	−	d	d	d	d	d	−	−	+	+	−	ND	−	d	ND	+
  Mannitol	−	d	−	d	d	−	+	dc	+	+	−	+	−	+b	+	−
  Pullulan	d	d	d	−	ND	d	−	−	+	−	−	+	−	ND	−	d
  Raffinose	−	d	d	d	−	d	−	d	d	ND	−	+	d	d	+	d
  Ribose	−	−	d	−	+	d	d	dc	+	−	−	+	−	−	−	−
  Sorbitol	−	−	−	d	d	−	+	dc,d (−)	dd (+)	−	−	−	−	d	+	−
  Tagatose	−	−	d	d	d	−	−	d	d	ND	−	−	−	d	d	−
  Trehalose	d	d	d	+	d	d	+	+	+	−	+	+	+	+	+	+
Hydrolysis of:
  Arginine	+	−	d	−	d	−	−	dd (−)	+	−	−	+	−	+	d	+
  Esculin	+	d	d	d	d	d	−	dd (+)	+	+	+	+	+d (−)	+	+	+
  Hippurate	−	−	−	−	d	−	+	+d (−)	d	+d,e (−)	−	−	−	−	−	−
Production of:h
  Acetoin (V–P)	+	+	−	+	d	d	+	−	+	−	−	−	+	ND	−	−
  N-Acetyl-β-d-	d	−	d	−	ND	−	+i	d	−	−	−	−	ND	ND	−	+
     glucosaminidase
  Alkaline phosphatase	+	−	d	−	+	d	+	d	df	−	−	−	+	d	−	−
  α-dGalactosidase	−	d	d	−	d	−	−	d	d	ND	−	+	d	dg	d	+
  β-d-Galactosidase	d	d	d	−	d	d	+	d	−h	ND	+	+	−	−	−	d
  β-d-Glucuronidase	−	d	−	−	d	−	+	dc	+	+	−	−	−	−	−	+
  Leucine arylamidase	+	+	ND	+	d	+	+j	+	+	ND	+	ND	+	+	+	+
  β-Mannosidase	ND	d	d	−	ND	−	−	−	−	−	−	−	ND	ND	−	d
  Pyrolidonylarylamidase	−	−	d	−	d	−	−	dd (−)	−	+	d	ND	−	−	ND	−
Hemolytic reaction	NH, αβ	α,NH	α	α, NH β, (α, NH) α, NH	α	α	α	α	α	α	α	α	α	α(β)k
Lancefield group antigen	NG, F, C,	D, NG	NG, H,	NG, (A) A, B, C, G, NG, K	NG	ND	NG	NG	D	D, NG	NG	NG	ND	R, S, T,
                                    G, A	K, O	F, L, E, P,	NG
                                                                                               U, V, NG
Host	Man	Man, ani-	Man	Man,	Man, Man, dairy Animals Animals Animals Cattle, Animals Birds Animals Animals Animals Animals,
                                                 mals, dairy	animals animals products	milk	man
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Acid production delayed.
footnote c: Strains from bovine genital tract differ from those from other sources.
footnote d: Character score differs from Facklam (2002), with the latter’s score given in parentheses.
footnote e: Slow reaction.
footnote f: Weak reaction.
footnote g: Weak reaction.
footnote h: Substrate-dependent.
footnote i: Results may vary.
footnote j: Reactions frequently weak.
footnote k: β-Hemolysis may be obtained on horse blood-containing agar.





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TABLE 136. Lactococci as components of starter cultures for fermented dairy productsa
Type of product	Composition of starter culture
Cheese type without eye formation (Cheddar,	Lactococcus lactis subsp. cremoris, 95–98%; Lactococcus lactis subsp. lactis, 2–5%
  Camembert, Tilsit)
Cottage cheese, quarg, fermented milk, cheese	Lactococcus lactis subsp. cremoris, 95% and Leuconostoc mesenteroides subsp. cremoris, 5% or Lactococ-
  types with few or small eyes (e.g., Edam)	cus lactis subsp. cremoris, 85–90%, Lactococcus lactis subsp. lactis, 3%, Leuconostoc mesenteroides
                                                             subsp. cremoris, 5%
Cultured butter, fermented milk, buttermilk,	Lactococcus lactis subsp. cremoris, 70–75%, Lactococcus lactis subsp. lactis biovar diacetylactis,
   cheese types with round eyes (e.g., Gouda)	15–20%, and Leuconostoc mesneteroides subsp. cremoris, 2–5%
Taette (Scandinavian ropy milk)	Lactococcus lactis subsp. cremoris (ropy strain producing extracellular polysaccharides)
Viili (Finnish ropy milk)	Oidium lactis (yeast covering surface); Lactococcus lactis subsp. cremoris (ropy strain)
Casein	Lactococcus lactis subsp. cremoris
Kefir	Kefir grains containing lactose-fermenting yeasts (e.g., Candida kefir), Lactobacillus kefir, Lactoba-
                                                             cilus kefiranofacians, Lactococcus lactis subsp. lactis
footnote a: The quantitative composition has been taken from the culture catalogue of a major worldwide supplier.





#####
TABLE 137. Lactococcus species isolated during environmental screening (modified from Klijn et al., 1995)a
Sample	L. lactis	L. lactis	L. garviae	L. raffinolactis	New, undefined
                                               subsp. lactis	subsp. cremoris	Lactococcus sp.
Cheese plant:
   Cheese milk	+	+
   Cheese whey	+	+
   Waste whey	+	+	(+)
   Waste water tank	+	+	+	+	+
   Waste water disposal site soil	(+)	(+)	(+)
   Grass	(+)	(+)	(+)	(+)
Farm samples:
   Raw milk	+	+	+	+	+
   Milk machine	+	+
   Udder	+	+
   Saliva, cow	(+)	(+)
   Saliva, bull	(+)
   Skin, cow	(+)	(+)
   Skin, bull	(+)	(+)
   Grass	(+)	(+)
   Soil	(+)	(+)	(+)
   Silage	(+)
footnote a: +, Detected by direct plating; (+), detected by plating after enrichment.





#####
TABLE 138. Characteristics differentiating species and subspecies of the genus Lactococcusa,b
	L. lactis subsp.	L. lactis subsp.	L. lactis subsp.   
Characteristic	lactis	cremoris	hordniae	L. garviae	L. piscium	L. plantarum	L. raffinolactis
Peptidoglycan type	Lys–d-Asp	Lys–d-Asp	Lys–d-Asp	Lys–Ala–Gly–Ala	ND	Lys–Ser–Ala	Lys–Thr–Ala
Major menaquinonesd	MK-9, MK-8	MK-9, MK-8	MK-8, MK-9	MK-9, MK-8	ND	−	−
Acid production from:
   Galactose	+	+	−	+	+	−	+
   Lactose	+	+	−	+	+	−	+
   Maltose	+	−	−	V	+	+	+
   Melibiose	−	−	−	V	+	−+	+
   Melizitose	−	−	−	−	+	+	V
   Raffinose	−	−	−	−	+	−	+
   Ribose	+	−	−	+	−	−	V
Hydrolysis of arginine	+	−	+	+	−	−	V
footnote a: Adapted from Schleifer (1987) and Sakala et al. (2002a).
footnote b: +, Positive, −, negative, V, variable, ND, not determined.
footnote c: Abbreviations according to Schleifer and Kandler (1972): Asp, aspartic acid; Gly, glycine; Lys, lysine, Ser, serine; Thr, threonine; Ala, alanine.
footnote d: Abbreviations according to Collins and Jones (1979): MK-8, menaquinone with n = 8 isoprene units; MK-9, menaquinone with n = 9 isoprene units.





#####
TABLE 139. Physiological and other properties of dairy lactococci used for identification and differentiationa
Properties	L. lactis subsp. lactis	L. lactis subsp. lactis biovar diacetylactis	L. lactis subsp. cremoris
Growth at 4°C	+	+	−
Growth at 10°C	+	+	+
Growth at 45°C	−	−	−
Growth in 4% NaCl	+	+	−
Growth in 6.5% NaCl	−	−	−
Growth at pH 9.2	+	+	−
Growth with methylene blue (0.1% milk)	+	+	−
Growth in presence of bile (40%)	+	+	+
NH3 from arginine	+	+	−
CO2 from citrate	−	+	−
Diacetyl and acetoin	−	+	−
Fermentation of maltose	+	+	Rarely
Hydrolysis of starch	−	−	−
Heat resistance (30 min at >60°C)	V	V	V
Serological groupb	N	N	N
DNA G+C content (mol%)	33.8–36.8	33.6–34.7	35.0–36.1
footnote a: +, Positive; −, negative, V, variable.
footnote b: Lancefield (1933).





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TABLE 140. Species of the genus Clostridium falling within the radiation of cluster I and considered to represent the genus Clostridium sensu stricto
Clostridium butyricum
Clostridium acetireducans
Clostridium acetobutylicum
Clostridium acidisoli
Clostridium aciditolerans
Clostridium aestuarii
Clostridium akagii
Clostridium algidicarnis
Clostridium argentinense
Clostridium aurantibutyricum
Clostridium baratii
Clostridium beijerinckii
Clostridium botulinum
Clostridium bowmanii
Clostridium cadaveris
Clostridium carboxidivorans
Clostridium carnis
Clostridium celatum
Clostridium cellulovorans
Clostridium chartatabidum
Clostridium chauvoei
Clostridium cochlearium
Clostridium colicanis
Clostridium collagenovorans
Clostridium diolis
Clostridium disporicum
Clostridium drakei
Clostridium estertheticum subsp. estertheticum
Clostridium estertheticum subsp. laramiense
Clostridium fallax
Clostridium frigidicarnis
Clostridium frigoris
Clostridium ganghwense
Clostridium gasigenes
Clostridium grantii
Clostridium hemolyticum
Clostridium homopropionicum
Clostridium intestinale
Clostridium isatidis
Clostridium kluyveri
Clostridium lacusfryxellense
Clostridium ljungdahlii
Clostridium lundense
Clostridium magnum
Clostridium malenominatum
Clostridium nitrophenolicum
Clostridium novyi
Clostridium oceanicum
Clostridium paraputrificum
Clostridium pascui
Clostridium pasteurianum
Clostridium peptidivorans
Clostridium perfringens
Clostridium polyendosporum
Clostridium psychrophilum
Clostridium puniceum
Clostridium putrefaciens
Clostridium quinii
Clostridium roseum
Clostridium saccharobutylicum
Clostridium saccharoperbutylacetonicum
Clostridium sardinense
Clostridium sartagoforme
Clostridium scatologenes
Clostridium schirmacherense
Clostridium septicum
Clostridium sporogenes
Clostridium subterminale
Clostridium tepidiprofundi
Clostridium tertium
Clostridium tetani
Clostridium tetanomorphum
Clostridium thermobutyricum
Clostridium thermopalmarium
Clostridium thiosulfatireducens
Clostridium tyrobutyricum
Clostridium uliginosum
Clostridium vincentii





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TABLE 141. Species of the genus Clostridium not falling within the radiation of cluster I (genus Clostridium sensu stricto)
Cluster II
  Clostridium histolyticum
  Clostridium limosum
  Clostridium proteolyticum
Cluster III
  Clostridium aldrichii
  Clostridium alkalicellulosi
  Clostridium cellobioparum
  Clostridium cellulolyticum
  Clostridium hungatei
  Clostridium josui
  Clostridium papyrosolvens
  Clostridium stercorarium subsp. stercorarium
  Clostridium stercorarium subsp. leptospartum
  Clostridium stercorarium subsp. thermolacticum
  Clostridium straminisolvens
  Clostridium termitidis
  Clostridium thermocellum
  Clostridium thermosuccinogenes
Cluster IV
  Clostridium cellulosi
  Clostridium leptum
  Clostridium methylpentosum
  Clostridium orbiscindens
  Clostridium sporosphaeroides
  Clostridium viride
Cluster XI
  Clostridium aceticum
  Clostridium bartlettii
  Clostridium bifermentans
  Clostridium caminithermale
  Clostridium difficile
  Clostridium felsineum
  Clostridium formicaceticum
  Clostridium ghonii
  Clostridium glycolicum
  Clostridium halophilum
  Clostridium hiranonis
  Clostridium irregulare
  Clostridium litorale
  Clostridium lituseburense
  Clostridium mangenotii
  Clostridium mayombei
  Clostridium parodoxum
  Clostridium sordellii
  Clostridium sticklandii
  Clostridium thermoalcaliphilum
Cluster XII
  Clostridium acidurici
  Clostridium purinilyticum
  Clostridium ultunense
Cluster XIVa
  Clostridium aerotolerans
  Clostridium aldenense
  Clostridium agidixylanolyticum
  Clostridium aminophilum
  Clostridium aminovalericum
  Clostridium amygdalinum
  Clostridium asparagiforme
  Clostridium bolteae
  Caloramator celerecresens
  Clostridium citroniae
  Clostridium clostridioforme
   Clostridium coccoides
   Clostridium fimetarium
   Clostridium glycyrrhizinilyticum
   Clostridium hathewayi
   Clostridium herivorans
   Clostridium hylemonae
   Clostridium indolis
   Clostridium innocum
   Clostridium jejuense
   Clostridium methoxybenzovorans
   Clostridium nexile
   Clostridium oroticum
   Clostridium phytofermentans
   Clostridium polysaccharolyticum
   Clostridium populeti
   Clostridium propionicum
   Clostridium proteoclasticum
   Clostridium saccharolyticum
   Clostridium scindens
   Clostridium sphenoides
   Clostridium symbiosum
   Clostridium xylanolyticum
   Clostridium xylanovorans
 Cluster XIVb
   Clostridium colinum
   Clostridium lactatifermentans
   Clostridium lentocellum
   Clostridium neopropionicum
 Cluster XVIII
   Clostridium cocleatum
   Clostridium ramosum
   Clostridium saccharogumia
   Clostridium spiroforme
 Cluster XIX
   Clostridium rectum
 Additional Clostridium species
   Clostridium cylindrosporum





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TABLE 142. Characteristics of the species of the genus Clostridiuma





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TABLE 143. Characteristics of Clostridium species that fall outside cluster I of the clostridia and indicated as other characteristics in the species descriptionsa
	C. aceticum	C. acidurici	C. aminovalericum	C. formicaceticum	C. leptum	C. polysaccharolyticum	C. propionicum	C. purinilyticum	C. sporosphaeroides	C. sticklandii   
Characteristics
Products from PYGb	A	Af	Af	A(Fs)	A(2)	Fabp2	PiVibbas (1)	FA	ABp	Aivbpib
Motility	+	+	0	+	−	+	+	+	−	+
H2 produced	−	−	4	−	4	4	−	4	1
Indole produced	NT	−	−	−	−	−	−	−	−	−
Esculin hydrolyzed	−	−	+	−	+/−	+	−	−	−	−
Starch hydrolyzed	NT	−	+	−	−	+	−	−	−	−
Nitrate reduced	NT	−	−	−	−	−	−	−	−	−
Acid produced from:
  Amygdalin	−	−	−	−	−w	−	−	−	−	−
  Cellobiose	NT	−	−	−	−	w	−	−	−	−
  Fructose	+	−	−	w	−w	−	−	−	−	−
  Glycogen	NT	−	−	−	−w	w	−	−	−	−
  Lactose	−	−	−	−	−/+	−	−	−	−	−
  Maltose	−	−	−	−	+	−	−	−	−	−
  Ribose	+	−	−	−	w−	−	−	−	−	−
  Starch	−	−	−	−	−	w	−	−	−	−
  Sucrose	−	−	−	−	+/−	−	−	−	−	−
  Trehalose	NT	−	−	−	w−	−	−	−	−	−
  Xylose	−	−	−	−	w−	−	−	−	−	−
footnote a: Symbols: +, reaction positive for 90–100% of strains; −, reaction negative for 90–100% of strains; ±, 61–89% of strains positive, −/+, 11–39% of strains positive; d, 40–60% of strains positive; w, weak; numbers (hydrogen) represent abundant (4) to negative on a "−" to "4" scale; c (milk), curd; a (milk), acid; tr, trace; NT, not tested. Where two reactions are listed, the first is more usual and occurs in 60–90% of strains.
footnote b: Products (listed in the order of amounts usually detected): a, acetic acid; b, butyric acid; l, lactic acid; s, succinic acid; p, propionic acid; f, formic acid; iv, isovaleric acid; ib, isobutyric acid; v, valeric acid; c, caproic acid; ic, isocaproic acid; 2, ethanol; 3, propanol; 4, butanol; i4, isobutanol; i5, isopentanol. Capital letters indicate at least 1 meq/1000 ml of culture; small letters indicate less than 1 meq/1000 ml. Products in parentheses are not detected uniformly.





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TABLE 144. Characteristics of Clostridium species that fall outside cluster I of the clostridia and indicated as other characteristics in the species descriptionsa
	C. arcticum	C. bifermentans	C. cellobioparum	C. clostridioforme	C. coccoides	C. cocleatum	C. colinum	C. difficile	C. felsineum	C. innocuum	C. lituseburense	C. nexile	C. oroticum	C. papyrosolvens	C. ramosum	C. rectum	C. saccharolyticum	C. sordellii	C. sphenoides	C. spiroforme	C. symbiosum   
Characteristic
Products from PYGb	PA(b) AF(ivic Alf2 A(Fls2)	AS	AF(Ls) FAp(1) BAicivib AB4 BLa BAiVp- AF2 AF2(ls) AL2 FAl(s2) Bapv Afl2	A	AF(ls2) AFl(s2) ABL(f2,4)
                                    pibbls2)	(fvl2,4) (lsf) (fs)	fib	(ls)	(FiCpibivl)
                                                                                                                                                          (2,3,i4)
Motility	+	+	+	−/+	−	−	+	±	d	−	+	−	−	+	−	−	−	±	+	−	±
H2 produced	tr	4	4	4	4	4	4	4	4	4	−	4	4	4	d	4	4	4	4	4	4
Indole produced	+	+	−	−/+	−	−	−	−	−	−	−	−	−	−	−	−	+	+	+	−	−
Lecithinase produced	NT	+	−	−	−	−	−	−	−	−	+	−	−	−	−	−	−	+	−	−	−
Lipase produced	NT	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
Esculin hydrolyzed	+	±	+	+	+	+	+	+	+	+	−	+	+	+	+	+	+	−/+	+	−/+	−
Starch hydrolyzed	−	−	−	−	−	−	−	−	−/+	−	−	−	−	−	−	−	+	−	d	−	−
Nitrate reduced	−	−	−	+	−	−	−	−	−	−	−	−	±	−	−	−	+	−	±	−	−
Substrate utlized and/or acid produced from:
  Amygdalin	−	−	−	−w	+	±	−w	−	−	−	−	−w	−	−	+	−	−	−	−	−w	−
  Arabinose	−	−	+	d	+	−	−	−	+w	−	−	−	+	+	−	−	+	−	−w	−	d
  Cellobiose	w	−	+	±	+	+	d	+w	+w	+	−	−	−	+	+	−	w	−	+	−/+	−
  Fructose	+	d	+	+	+	+	+	+	+	+	+	w+	+	±	+	−	+	d	+	+	+
  Galactose	NT	−	+	w+	+	+	w	−	+	+	−	+w	+	+	+	w	−	−	w+	−	+w
  Glycogen	−	−	−	−	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−w	−	−
  Inositol	NT	−	NT	NT	NT	NT	NT	−	−	NT	−	NT	NT	NT	NT	NT	NT	−	NT	NT	NT
  Inulin	NT	−	−	−	−	+w	d	−	d	+	−	d	+w	−	−	−	−	−	−	+	−
  Lactose	−	−	w	±	+	+	−	−	+w	−	−	+w	+	−	+	w	w	−	w+	+w	−/+
  Maltose	−	w−	+	+w	+	−/+	+	−	−/+	−	+	−w	+	−	+	−	+w	w+	+	−	−
  Mannitol	w	−	−	−	+	−	d	±	−	+	−	−	±	−	±	−	w	−	w+	−	d
  Mannose	+	−w	+	+w	+	+	+	±	+	+	+w	−w	−	−	+	−	+	−w	w+	+	d
  Melezitose	−	−	−	−/+	+	−	−	d	−	−	−	−	±	−	−	−	w	−	−w	−	−
  Melibiose	−	−	+	d	+	−	+w	−	−	−	−	−w	−	−	±	−	w	−	d	−	−
  Raffinose	−	−	−	±	+	−/+	+	−	−/+	−w	−	d	+	−	+	−	+	−	+w	−	−
  Rhamnose	−	−	−	±	+	−	−	−	+w	−	−	−	+	−	d	−	+	−	+w	−	−
  Ribose	−	−	+	d	+	−	−w	−	−	±	−w	−	+	+	d	−	−	−w	−w	−	−
  Salicin	w	−	w	±	+	d	w+	−w	+	+	−	±	+	−	+	w	w	−	w+	−/+	−
  Sorbitol	−	−w	−	−	+	−	−	−w	−	−	−	−	−w	−	−	−	−	−	−	−	−
  Starch	−	−	−	−w	−	−	−w	−	−/+	−	−	−w	−	−	−/+	+	−	−	w−	−	−
  Sucrose	−	−	−	+	+	+	+	−	+	+	+w	+w	+	−	+	w	w	−	w−	+	−
  Trehalose	−	−	−	±	+	−	+	−w	−	+	−	−w	±	−	+	−	w	−	d	−	−
  Xylose	+	−	+	+	+	−	−	−w	+	−w	−	w+	+	+	−w	−	w	−	d	−	−
  Milk reaction	a	d	−	c	c	c	−	−	c	−	cd	−c	c	−	c	c	c	d	c	c	−c
  Meat digestion	−	+	−	−	−	−	−	−	−	−	+	−	−	−	−	−	−	+	−	−	−
footnote a: Symbols: +, reaction positive for 90–100% of strains; −, reaction negative for 90–100% of strains; ±, 61–89% of strains positive, −/+, 11–39% of strains positive; d, 40–60% of strains positive; w, weak; numbers (hydrogen) repre- sent abundant (4) to negative on a "−" to "4" scale; c (milk), curd; a (milk), acid; tr, trace; NT, not tested. Where two reactions are listed, the first is more usual and occurs in 60–90% of strains.
footnote b: Products (listed in the order of amounts usually detected): a, acetic acid; b, butyric acid; l, lactic acid; s, succinic acid; p, propionic acid; f, formic acid; iv, isovaleric acid; ib, isobutyric acid; v, valeric acid; c, caproic acid; ic, isocaproic acid; 2, ethanol; 3, propanol; 4, butanol; i4, isobutanol; i5, isopentanol. Capital letters indicate at least 1 meq/1000 ml of culture; small letters indicate less than 1 meq/1000 ml. Products in parentheses are not detected uniformly.





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TABLE 145. Characteristics of Clostridium species that fall outside cluster I of the clostridia and indicated as other characteristics in the species descriptionsa
Characteristics	C. ghonii	C. irregulare	C. mangenotii	C. thermocellumb
Products from PYGc	Abivicib4i4 (fpls2,3)	Aiv (fpibl)	Afpibivic	A2l
Motility	+	+	−	−
H2 produced	1–3	1	3	4
Indole produced	+	−	+	−
Lecithinase produced	+	−	−	−
Lipase produced	+	−	−	−
Esculin hydrolyzed	+	−	−	+
Nitrate reduced	−	−	−	−
Milk reaction	D	−	d	−
Meat digested	+	−	+	−
footnote a: Symbols: +, reaction positive for 90–100% of strains; −, reaction negative for 90–100% of strains; ±, 61–89% of strains positive, −/+, 11–39% of strains positive; d, 40–60% of strains positive; D, different reactions occur; w, weak; numbers (hydrogen) represent abundant (4) to negative on a "−" to "4" scale; c (milk), curd; a (milk), acid; tr, trace; NT, not tested. Where two reactions are listed, the first is more usual and occurs in 60–90% of strains.
footnote b: Produces weak acid from cellobiose and cellulose.
footnote c: Products (listed in the order of amounts usually detected): a, acetic acid; b, butyric acid; l, lactic acid; s, succinic acid; p, propionic acid; f, formic acid; iv, isovaleric acid; ib, isobutyric acid; v, valeric acid; c, caproic acid; ic, isocaproic acid; 2, ethanol; 3, propanol; 4, butanol; i4, isobutanol; i5, isopentanol. Capital letters indicate at least 1 meq/1000 ml of culture; small letters indicate less than 1 meq/1000 ml. Products in parentheses are not detected uniformly.





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TABLE 146. Differential characteristics of Alkaliphilus species and other phylogenetically related genera of the family Clostridiaceaea
	transvaalensis Alkaliphilus	crotonatoxidan Alkaliphilus	metalliredigens" "Alkaliphilus	magadiensis Tindallia	californiensis Tindallia	histidinovorans Natronoincola	Clostridium felsineum   
Characteristic
Motility	+	+	+	+b	+	+	+
Spore formation	+	+	+	−	+	d	+
pH optimum for growth	10	7.5	9.5	8.5	8.5	9.4	Neutral pH
Upper limit of pH	12.5	9	10	10.5	10.5	10.5	NDC
   for growth
NaCl (%) range for growth	0–2.3 (0.4)	(0.08)	0–6 (2.5)	1–10 (3–6)	1–20 (3)	4–16 (8)	ND
   (optimum)
Electron donor/acceptor couple:
   Yeast extract/	+	−	ND	ND	ND	ND	ND
      elemental sulfur
   Yeast extract/	+	−	−	ND	ND	ND	ND
      thiosulfate
   Yeast extract/	+	−	−	ND	ND	ND	ND
      fumarate
   Yeast extract/	+	+	ND	ND	ND	ND	ND
      crotonate
   Lactate/Fe(III)	ND	ND	+	+	ND	ND	ND
   Lactate/Co(III)	ND	ND	+	ND	ND	ND	ND
   Lactate/Cr(VI)	ND	ND	+	ND	ND	ND	ND
Respiration by the	−	−	−	+	+	+	−
   Stickland reaction
DNA G+C content (mol%)	36.4	30.6	ND	37.6	44.4	31.9	26
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Described as nonmotile in the original article, but motility has since been observed.





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TABLE 146. Differential characteristics of Alkaliphilus species and other phylogenetically related genera of the family Clostridiaceaea
	transvaalensis Alkaliphilus	crotonatoxidan Alkaliphilus	metalliredigens" "Alkaliphilus	magadiensis Tindallia	californiensis Tindallia	histidinovorans Natronoincola	Clostridium felsineum   
Characteristic
Motility	+	+	+	+b	+	+	+
Spore formation	+	+	+	−	+	d	+
pH optimum for growth	10	7.5	9.5	8.5	8.5	9.4	Neutral pH
Upper limit of pH	12.5	9	10	10.5	10.5	10.5	NDC
   for growth
NaCl (%) range for growth	0–2.3 (0.4)	(0.08)	0–6 (2.5)	1–10 (3–6)	1–20 (3)	4–16 (8)	ND
   (optimum)
Electron donor/acceptor couple:
   Yeast extract/	+	−	ND	ND	ND	ND	ND
      elemental sulfur
   Yeast extract/	+	−	−	ND	ND	ND	ND
      thiosulfate
   Yeast extract/	+	−	−	ND	ND	ND	ND
      fumarate
   Yeast extract/	+	+	ND	ND	ND	ND	ND
      crotonate
   Lactate/Fe(III)	ND	ND	+	+	ND	ND	ND
   Lactate/Co(III)	ND	ND	+	ND	ND	ND	ND
   Lactate/Cr(VI)	ND	ND	+	ND	ND	ND	ND
Respiration by the	−	−	−	+	+	+	−
   Stickland reaction
DNA G+C content (mol%)	36.4	30.6	ND	37.6	44.4	31.9	26
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.
footnote b: Described as nonmotile in the original article, but motility has since been observed.





#####
TABLE 147. Characteristics differentiating Anoxynatronum sibiricum from closely related alkaliphilic anaerobesa
Characteristic	Anoxynatronum sibiricum	Alkaliphilus transvaalensis	Natronincola histidinovorans	Tindallia magadiensis
                                                           b	c	d
Strain	Z-7981	SAGM1	Z-7940	Z-7934e
Morphology: rods	+	+	+	+
Vesicles or minicells	−	+	+	−
Flagellation	Peritrichous	Multiple	Peritrichous	−
Spore shape and location	−	Spherical, terminal	Lacking in type strain	−
Na+ range (M)	0.08–1.3	0.77–1.3	0.7–2.7	0.17–1.7
Na+ optimum (M)	0.25–0.86	0.84	1.4–1.7	0.7–1.4
pH range	7.1–10.1	8.5–12.5	8.0–10.5	7.5–10.5
pH optimum	9.1	10	9.4	8.5
Temperature range,°C	25–41	20–50	ND	19–47
Temperature optimum,°C	35	40	37–40	37
Electron acceptors:
    Dimethylsulfoxide	ND	−	ND	+
    Elemental sulfur	−	+	ND	ND
    Fe3+	+	ND	ND	+
    Fumarate	ND	+	ND	ND
    Nitrate	−	−	ND	−
    Thiosulfate	−	+	ND	−
Substrates utilized:
  Arginine	−	−	−	+
  Carbohydrates	+	−	−	−
  Cysteine	+	−	−	−
  Glutamine	−	−	−	±
  Glutamate	+	−	+	±
  Histidine	−	−	+	±
  Ornithine	−	−	−	+
  Pyruvate	+	−	−	+
  Sugar alcohols	+	−	−	−
  Spirulina biomass	+	ND	ND	ND
  Chitin	+	ND	ND	ND
  Proteinaceous substrates	+	+	+	±
Fermentation products	From carbohydrates: A, E	ND	From amino acids: A, F,	From amino acids:
                                                                                                                       NH3	A, P, NH3, H2
DNA G+C content (mol%)	48.4	36.4	31.9	37.6
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; ND, not determined. A, acetate; E, ethanol; F, formate; P, propionate.
footnote b: Data from Garnova et al. (2003b).
footnote c: Data from Takai et al. (2001).
footnote d: Data from Zhilina et al. (1998).
footnote e: Data from Kevbrin et al. (1998).





#####
TABLE 148. Differential characteristics of the members of the genus Caloramatora
	1. C. fervidus Clostridium (formerly fervidus)	2. "C. celer" (for- brachium celere) merly Thermo-	3. C. coolhaasii	4. C. indicus	5. C. proteoclasticus	6. C. viterbiensis   
Characteristic
Type strain	Strain Rt4-B1T=ATCC Strain JW/	Strain ZT=DSM	Strain	Strain UT=DSM	Strain JM/MS-
                             43204T=DSM	YL-NZ35T=DSM	12679T	IndiB4T=ACM	10124T	VS5T=DSM
                             5463T	8682T=ATCC	3982T	13723T = ATCC
                                                700318T	PTA 584T
Reference	Patel et al., 1987	Engle et al., 1996	Plugge et al., 2000
                                                                                      Chrisostomos	Tarlera et al., 1997 Seyfried et al.,
                                                                                        et al., 1996	2002
Isolation source	Hot spring, New	Hot spring, New	Anaerobic thermo- Non-volcanically	Mesophilic granu- Hot spring, Italy
                           Zealand	Zealand	philic granular	heated waters,	lar methano-
                                                                      sludge	India	genic sludge
Morphology and	Rods, 2–2.5×0.65–	Rods and branched Rod-shaped	Rods and	Slightly curved	Straight to sligthly
 size (μm)	0.75	filaments,	and filaments	filaments,	rods, 2.4–4.0×0.4	curved rods
                                                    1.5–14×0.5–1.2	2–40×0.5–0.7	10–100×0.6–0.8	2.0–3.0×0.4–0.6
Gram stain	Negative	Positive	Negative	Negative	Negative	Positive
  reaction
DNA G+C content	39	31 (HPLC)	31.7	25.6 ± 0.3	31	32
  (mol%)
Presence of spores	+	−	−	−	+	−
Motility	+	ND	−	−	+	−
Presence of flagella	ND	−	−	+	−
Temperature	37–80	43–75	37–65	37–65	30–68	33–64
  growth range (°C)
Temperature	68	66	50–55	60–65	55	58
  optimum (°C)
pH growth range	5.5–9.0	5.4–9.5	6.0–8.0	6.2–9.2	6.0–9.5	5.0–7.8
pH optimum	7.0–7.5	8.2	7.0–7.5	7.5–8.1	7.0–7.5	6.0–6.5
Colony forming	+	+	+	−	+	+
  ability in agar
  medium
Yeast extract and	+	+	+	+	+	ND
  / or peptone
  required for
  growth
Growth on carbo-	+b	+c	+d	+e	+f	+g
  hydrates
Growth on amino	Serine used as sole	ND	Glutamate aspar-	ND	Glutamate, aspar- Serine, glutamate,
  acids	carbon & energy	tate, methionine,	tate methionine,	aspartate, methi-
                       source	arginine, alanine	arginine, histi-	onine, histidine,
                                                                                                                                    dine, threonine,	threonine,
                                                                                                                                    leucine, valine,	leucine, valine
                                                                                                                                    glycine
End-products from	Acetate (major),	Acetate, ethanol,	Acetate, lactate,	Acetate, ethanol,	Acetate, ethanol,	Acetate, ethanol,
  glucose fermen-	i-butyrate, i-val-	formate CO2	CO2 + H2	lactate, CO2 + H2	lactate formate,	CO2 + H2
  tation	erate, n-valerate,	+ H2	CO2 + H2
                            ethanol, lactate,
                            CO2 + H2
footnote a: Symbols: +, positive; −, negative; w, weak reaction; ND, not determined.
footnote b: Grows well on glucose, maltose, xylose, starch, xylan, mannose and pyruvate but not sucrose, galactose, rhamnose, arabinose and cellulose.
footnote c: Grows well on glucose, fructose, galactose, maltose and sucrose but not cellobiose, ribose, mannose, arabinose, xylose, glucuronic acid and xylan.
footnote d: Grows well on glucose, fructose, galactose, sucrose, maltose, ribose, xylose, starch, cellobiose and mannose but not arabinose, rhamnose, lactose and cellulose.
footnote e: Gows well on glucose, fructose, starch, amylose, dextrin, amylopectin, cellobiose, lactose, mannose and sucrose but not cellulose, dextran and chitin.
footnote f: Grows well on glucose, fructose, starch, cellobiose and mannose but not lactose, xylose, malate, xylan, and cellulose.
footnote g: Grows well on glucose, fructose, sucrose, cellobiose, lactose, galactose, starch and mannose but not xylose and arabinose.





#####
TABLE 149. Differential characteristics of the species of the genus Sarcinaa
Characteristic	1. Sarcina ventriculi	2. Sarcina maxima
Ethanol production	+	−
Cellulose formation	+	−
Butyrate production	−	+
Fermentation of d-xylose	−	+
footnote a: Symbols: +, >85% positive; −, 0–15% positive.





#####
TABLE 150. Characteristics of the species of the genus Sarcinaa,b
Characteristics	1. Sarcina ventriculi	2. Sarcina maxima
Cell diameter (μm)	1.8–2.4	2–3
Packet information	+	+
Anaerobic	+	+
Pigmentation	−	−
Catalase	−	−
Growth at pH 2	+	+
Cellulose formation	+	−
DNA G+C content	30.6	28.6
   (Bd) (mol%)
Products from sugars:
   CO2, H2 and acetate	+	+
   Ethanol	+	−
   Butyrate	−	+
Fermentable substrates:c
   d-Arabinose	−	d
   l-Arabinose	d	+
   d-Ribose	−	−
   d-Xylose	−	+
   d-Fructose	+	+
   d-Galactose	+	+
   d-Glucose	+	+
   d-Mannose	+	+
   Cellobiose	d	−
   Lactose	+	−d
   Maltose	+	+
   Melibiose	+	−
   Sucrose	+	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: The following substrates are not fermented by either species: trehalose, raffinose, dextrin, starch, glycogen, glycerol, dulcitol, mannitol and amino acids. Citrate, gluconate and succinate are not fermented by Sarcina ventriculi (fermentation of these compounds by Sarcina maxima was not tested).
footnote c: Data from Smit, 1933; Canale-Parola and Wolfe (1960b); Claus and Wilmanns (1974).
footnote d: Smit (1933) reported that Sarcina maxima ferments lactose.





#####
TABLE 151. Glucose fermentation by Sarcina ventriculi and Sarcina maximaa,b
	S. ventriculi	S. maxima	Amount of productd   
Productc	1	2	3	4	5
Carbon dioxide	195	190	190	149	197
Hydrogen	41	170	140	230	223
Formic acid	3	Trace	NR	4	NPe
Acetic acid	20	90	60	30	40
Butyric acid	NR	NR	NP	76	77
Lactic acid	NR	NR	10	21	NP
Succinic acid	NR	NR	NR	5	NR
Ethanol	171	80	100	Trace	NP
Acetoin	4	NR	Trace	NR	NP
Neutral volatile (as butanol)	NR	NR	NR	NR	9
Percentage carbon recovered	99.3	88.3	90.0	100.0	103.5
Oxidation-reduction balance	1.0	1.15	1.12	0.80	0.95
footnote a: Table adapted from Canale-Parola (1970), with permission of the publisher.
footnote b: Symbols: NR, not reported; and NP, not present in detecTable amounts.
footnote c: Fermentation products of growing cells, except for the data in column 2 which were obtained with cell suspensions. Data in column 1 are from Kluyver (1931), in column 2 from Milhaud et al. (1956), in column 3 from Canale-Parola and Wolfe (1960a), in column 4 from Smit (1930) and in column 5 from Kupfer and Canale-Parola (1967). Data in columns 1 and 4 were originally reported as percentages of glucose fermented.
footnote d: Expressed as micromoles of product/100 μM of glucose fermented.
footnote e: Detected when cells were grown in media containing CaCO3.





#####
TABLE 152. Salient features of Thermohalobacter berrensis and Halothermothrix oreniia
Characteristic	Thermohalobacter berrensisb	Halothermothrix oreniic
Motility	+	+
NaCl concentration range (%)	2–5	4–16
Optimum NaCl concn (%)	5	6
Temperature range (°C)	45–70	45–64
Optimum temperature (°C)	65	56
pH range	5.2–8.8	5.5–8.4
Optimum pH	7	6.5–7.4
Habitat	Berre Lagoon, France	Chott El Guettar, Tunisia
DNA G+C content (mol%)	33	36
Substrates used:
  N-Acetylglucosamine	Yes	ND
  Arabinose	No	Yes
  Bio-Trypticase	Yes	No
  Cellobiose	Yes	Yes
  Fructose	Yes	Yes
  Galactose	No	Yes
  Glucose	Yes	Yes
  Glycerol	Yes	No
  Pyruvate	Yes	No
  Maltose	Yes	No
  Mannitol	Yes	No
  Mannose	Yes	Yes
  Melibiose	No	Yes
  Starch	Yes	Yes
  Sucrose	Yes	No
  Ribose	No	Yes
  Xylose	No	Yes
End products	Acetate, ethanol, hydrogen,	Acetate, ethanol, hydrogen,
  of fermentation	carbon dioxide	carbon dioxide
footnote a: Symbols: +, positive; −, negative; w, weak reaction; ND, not determined.
footnote b: Data from Cayol et al. (2000a).
footnote c: Data from Cayol et al. (1994).





#####
TABLE 153.	Diagnostic Table for species of the genus Tindalliaa
Characteristic	T. magadiensis	T. californiensis	T. texcoconensis
Motility	+/−	+	+
Growth at 10 °C	−	+	−
Growth at pH 7.5	+	−	+
Growth at 20% NaCl	−	+	+
Growth on:
   l-Aspartate	(+)	−	−
   Citrate	+	+b	+
   l-Glutamine	(+)	−	−
   Glycine	(+)	−	−
   l-Threonine	(+)	−	−
End products:
   Ethanol	−	+	+c
Stickland reaction:
   Glycine + l-isoleucine	+	−	+
   Glycine + l- valine	+	−	−
   l-Proline + l-isoleucine	+	−	+
   l-Proline + l-leucine	+	−	+
   l-Proline + l-valine	+	−	−
   Growth with rifampin	−	+	ND
footnote a: Symbols: +, good growth; –, no growth; (+), weak growth; ND, no data.
footnote b: Growth absent on the citrate (3 g/l) containing medium with low concentrations of yeast extract (50– 100 mg/l); but on the medium with citrate (3 g/l) supplemented by 500–1000 mg/l of yeast extract the optic density of growing culture is twice higher then on medium with 500–1000 mg/l of yeast extract without citrate.
footnote c: Only on peptone, and only as minor product.





#####
TABLE 154. Descriptive table of the Tindallia speciesa
	T. magadiensis	T. californiensis	T. texcoconensis   
Morphology:
   Cell sizes (μm)	0.5–0.6 × 1.2–2.5	0.6–0.7 × 2.4–3.0	0.4–0.6×3.0–5.0
   Gram-positive cell-wall structure	+	+	+
Motility	−/+b	+	+
Spores	+	+	−
Temperature, °C range (optimum)	19–47 (37)	10–48 (37)	25–45 (35)
pH range (optimum)	7.5–10.5 (8.5)	8.0–10.3 (9.5)	7.5–10.5 (9.5)
NaCl, % range (optimum)	1–10 (3–6)	>1–20 (3)	2.5–25 (7.5)
Substrates:
   l-Arginine	+	+	+
   l-Aspartate	(+)	−	−
   Citrate	+	+c	+
   Glycine	(+)	−	−
   l-Glutamine	(+)	−	−
   l-Histidine	(+)	+	+
   l-Lysine	ND	+	+
   Peptone	+	+	+
   Pyruvate	+	+	+
   l-Serine	(+)	+	−
   l-Threonine	(+)	−	+
End products:
   Acetate	+	+	+
   Ethanol	−	+	+
   Formate	+	+	−
   H2	+	+	+
   Iso-valerate	−	ND	+
   Lactate	+	+	−
   Propionate	+	+	+
Stickland reaction:
   Gly + l-Ala	+	+	−
   Gly + l-Ile	+	−	+
   Gly + l-Leu	+	+	−
   Gly + l-Val	+	−	−
   l-Pro + l-Ala	−	+	−
   l-Pro + l-Ile	+	−	+
   l-Pro + l-Leu	+	−	+
   l-Pro + l-Val	+	−	−
   l-Trp + l-Val	+	+	−
Antibiotic reaction:
   Resistant to	Kanamycin	Kanamycin and rifampin	ND
   Sensitive to	Tetracycline, gentamycin,	Tetracycline, gentamycin,
                                               ampicillin, rifampin, and	ampicillin, and
                                                   chloramphenicol	chloram-phenicol
DNA G+C mol% (Tm)	37.6	44.4	40.0
Genome size, Da	1.14 × 109	1.02 × 109	ND
Source of isolation (habitat)	Anaerobic sediments of	Anaerobic sediments of	Underground water sample
                                                 Lake Magadi (Kenya)	Mono Lake (California)	near Texcoco lake in Mexico
Type strain	Z-7934T (DSM 10318)	APOT (ATCC BAA-393,	IMP-300T (DSM 18041,
                                                                                  DSM 14871, CIP 107910)	JCM 13990)
footnote a: +, Good growth; −, no growth; (+), weak growth; ND, not determined.
footnote b: Motility was observed in the culture from DSM 10318T, but in original article strain Z-7934T was described as nonmotile.
footnote c: Growth required 0.5–1.0 g/1 of yeast extract.





#####
TABLE 156. Biochemical reactions of species in the genus Eubacteriuma
Characteristic
                         E. limosum
                                      E. acidaminophilum
                                                           E. aggregans
                                                                          E. angustum
                                                                                        E. barkeri
                                                                                                     E. biforme
                                                                                                                  E. brachy
                                                                                                                              E. budayi
                                                                                                                                          E. callenderi
                                                                                                                                                          E. cellulosolvens
                                                                                                                                                                              E. combesii
                                                                                                                                                                                            E. contortum
                                                                                                                                                                                                           E. coprostanoligenes
                                                                                                                                                                                                                                  E. cylindroides
                                                                                                                                                                                                                                                    E. desmolans
                                                                                                                                                                                                                                                                   E. dolichum
                                                                                                                                                                                                                                                                                 E. eligens
                                                                                                                                                                                                                                                                                              E. fissicatena
                                                                                                                                                                                                                                                                                                               E. hadrum
                                                                                                                                                                                                                                                                                                                           E. hallii
                                                                                                                                                                                                                                                                                                                                       E. infirmum
                                                                                                                                                                                                                                                                                                                                                     E. minutum
                                                                                                                                                                                                                                                                                                                                                                  E. moniliforme
                                                                                                                                                                                                                                                                                                                                                                                   E. multiforme
                                                                                                                                                                                                                                                                                                                                                                                                   E. nitritogenes
                                                                                                                                                                                                                                                                                                                                                                                                                     E. nodatum
                                                                                                                                                                                                                                                                                                                                                                                                                                  E. oxidoreducens
                                                                                                                                                                                                                                                                                                                                                                                                                                                     E. plautii
                                                                                                                                                                                                                                                                                                                                                                                                                                                                  E. plexicaudatum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     E. pyruvativorans
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         E. ramulus
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      E. rectale
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   E. ruminantium
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    E. saburreum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   E. saphenum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 E. siraeum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              E. sulci
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         E. tarantellae
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          E. tenue
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     E. tortuosum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    E. uniforme
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  E. ventriosum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  E. xylanophilum
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    E. yurii subsp.yurii
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           E. yurii subsp.margaretiae
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        E. yurii subsp. schtitka
Cells motile	–	+	–	–	–	–	–	–	–	d	+–	–	–	–	+	–	+	−+	–	–	–	–	+	+−	–	–	–	+	+	–	–	d	–	–	–	–	–	–	d	–	–	–	–	+	+	+
Acid produced from:
   Amygdalin	–	NR	NR	NR –	–	–	–	NR	w	–	−w	+	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	−±	NR	–	A−	–	–	–	–	–	–	–	–	NR	−A	NR	NR	NR	NR
   Arabinose	−A	NR	NR	NR –	–	–	–	NR	–	–	Aw w	–	–	–	– −A	−A	–	–	–	–	–	–	–	–	–	±	−	−w	Aw	Aw –	–	–	–	–	–	–	+	–	–	NR	NR	NR
   Cellobiose	–	NR	NR	NR –	−A	–	wA	NR	wA	–	A− w	−w	–	–	As	−	−w	–	–	–	– w− wA	–	–	–	±	−	A	Aw	A	–	–	wA	–	–	–	−w	NR	–	+	NR	NR	NR
   Esculin	–	NR	NR	NR NR	−w	–	–	NR	w−	–	−A NR	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	NR	–	–	–	–	–	–	–	–	–	–	w	−A	–	NR	NR	NR
   Fructose	A	NR	NR	NR +	A	–	A	NR	–	–	Aw w	A	–	–	Aw A	Aw	Aw	–	–	Aw Aw Aw	–	–	–	±	NR	A	A	w− d	–	−w	–	Aw −w	−A	−w	A	–	NR	NR	NR
   Glucose	A	NR	NR	NR +	A	–	A	NR	A	–	A w	A	–	–	A− A	Aw	Aw	–	–	A Aw A	–	–	A	±	–	A	A	A Aw	–	–	–	Aw w−	Aw	+	Aw	–	–	−w	–
   Glycogen	–	NR	NR	NR –	–	–	w−	NR	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	A	–	NR	–	d	–	–	–	–	–	–	–	–	NR	–	NR	NR	NR	NR
   Lactose	–	NR	NR	NR –	d	–	A−	NR	d	–	A−	+	–	–	–	A− −w	A−	Aw	–	–	− Aw −w	–	–	–	±	−	A	A−	–	d	–	w−	–	–	–	−A	+	−A	–	NR	NR	NR
   Maltose	−w	NR	NR	NR –	–	–	w	NR	Aw	–	A	–	–	–	–	−s Aw	−A	As	–	–	−A − Aw	–	–	–	±	–	A−	A	A	d	–	w−	–	– w−	−A	+	A	–	–	−w	–
   Mannitol	A−	NR	NR	NR +	d	–	–	NR	–	–	–	–	–	–	–	−	−	−A	A−	–	–	−	−	−	–	–	–	–	–	−A	−A	–	–	–	–	–	–	–	–	NR	–	NR	NR	NR	NR
   Mannose	−w	NR	NR	NR –	A	–	A	NR	–	–	d w	A	–	–	−w w−	Aw	Aw	–	–	A Aw A	–	–	–	±	−	−w	−A	– −A	–	w−	–	Aw –	–	NR	A	NR	NR	NR	NR
   Melezitose	–	NR	NR	NR –	–	–	–	NR	–	–	– NR	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	Aw	–	d	–	–	–	–	–	–	NR	–	NR	NR	NR	NR
   Melibiose	–	NR	NR	NR –	–	–	–	NR	–	–	A− w	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	±	NR	Aw	Aw	– −A	–	–	–	–	–	w−	−+	–	−	NR	NR	NR
   Raffinose	–	NR	NR	NR –	–	–	–	NR	w−	–	Aw –	−w	–	–	–	–	–	–	–	–	–	–	–	–	–	–	±	−	Aw	A	–	d	–	–	–	–	–	w−	NR	–	NR	NR	NR	NR
   Rhamnose	–	NR	NR	NR –	–	–	–	NR	–	–	A−	–	–	–	–	–	A	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	–	NR	–	NR	NR	NR	NR
   Ribose	Aw	NR	NR	NR –	–	–	–	NR	–	–	Aw –	–	–	–	–	d	–	–	−	–	–	– −A	–	–	–	±−	NR	−	−	–	–	–	–	–	w	–	–	NR	−A	NR	NR	NR	NR
   Salicin	–	NR	NR	NR –	−A	–	−w	NR	−w	–	A	+	A−	–	–	−A −A	−A	–	−	–	–	–	d	–	–	–	±−	–	d	Aw	–	–	–	–	–	–	–	w−	NR	–	NR	NR	NR	NR
   Sorbitol	–	NR	NR	NR +	–	–	–	NR	–	–	– NR	–	–	–	–	–	−A	As	−	–	–	–	–	–	–	–	−±	–	w−	Aw	–	–	–	–	–	–	–	–	NR	–	NR	NR	NR	NR
   Starch	–	NR	NR	NR –	–	–	−w	NR	–	–	−w	–	−w	–	–	w− –	–	–	–	–	–	– −w	–	–	–	−	NR	–	Aw	A −w	–	−w	–	–	–	–	+	d	–	NR	NR	NR
   Sucrose	–	NR	NR	NR –	−A	–	–	NR	Aw	–	A	–	A−	–	–	–	A	Aw	−A	–	–	–	–	d	–	–	–	±	–	−w	A	– A	–	−w	–	–	–	Aw	NR	d	NR	−w	−w	–
   T rehalose	–	NR	NR	NR –	d	–	–	NR	d	–	−w N R	–	–	–	– wA	–	–	–	–	–	– −A	–	–	–	±−	–	–	d	–	d	–	–	–	–	–	–	NR	–	NR	NR	NR	NR
   X ylose	d	NR	NR	NR –	–	–	–	NR	–	–	A−	–	–	–	–	A−	d	Aw	–	–	–	–	–	–	–	–	–	–	–	–	Aw	A−	d	–	−A	–	–	–	–	+	–	–	NR	NR	NR
E sculin h ydro lyze d	+	NR	NR	–	+	d	–	+	NR	+	d	+	+	+	–	−+	+	+−	–	NR –	–	+	+	–	NR	–	+	–	+	+	w− +	–	+−	–	–	–	+	NR	+	NR	–	–	–
S tarch h ydro lyze d	−+	NR	NR	–	–	–	–	−+	NR	–	–	–	–	−+	–	NR	–	–	–	–	NR –	–	–	–	–	NR	–	–	NR	–	+	–	–	–	+−	–	–	–	–	–	–	–	–	–	–
G elatin dig ested	d	NR	NR	– NR	–	–	–	NR	w	+	–	–	–	–	−w	−w	–	–	–	NR –	−w −+ −w	–	−	–	−+	–	–	–	w− –	–	–	–	+w +	–	–	–	–	–	–	–
M ilk reactio n	–	NR	NR	NR –	−c	–	–	NR	c−	cd− −c N R	–	–	NR	c−	–	−c	c−	NR NR –	c− −c	–	NR	–	−c	NR	c−	−c	– c−	NR	−c	–	– dc	−c	NR	c−	NR	NR	NR	NR
M eat digeste d	–	NR	NR	NR NR	–	–	–	NR	–	−d	– NR	–	–	NR	–	–	–	–	NR NR –	−w	–	–	NR	–	–	NR	–	–	–	–	NR	–	–	– +−	–	NR	–	NR	NR	NR	NR
Indo le produce d	–	NR	NR	NR –	–	–	–	NR	–	–	–	–	–	+	NR	–	–	–	–	–	–	–	–	–	–	NR	–	–	–	–	–	–	+	–	–	–	–	+	–	–	–	–	+	+	+
N itrate reduce d	–	NR	NR	–	–	–	–	+	−	–	–	–	–	–	–	–	–	–	–	–	NR –	d	+	+	–	–	–	–	NR	–	–	−+	–	–	–	–	–	–	d	–	–	–	NR	NR	NR
H2 prod uced	4	+	+	–	4	4,2	2,4	4	+	–	4	4	+	−,1	–	–	4	4	4	NR NR	4	4	4	–	+	–	4	NR	4	4	–	4	NR	4	1	4	4	2,4	NR	–	NR NR NR NR
B utyrate prod uced	+	–	+	–	+	+	–	+	+	+−	+	–	–	+	+	+	–	–	+	+	+	+	+	+	+	+	+	+	+	–	+	+	+	+	+	–	+	–	–	+	–	+	+	+	+	+
O ther (see footn ote)	c	d	e	f	g	g	d
footnote a: Symbols: −, negative reaction for 90–100% of strains; +, positive reaction for 90–100% of strains; ± see footnote b; A, acid (pH below 5.5); w, weak reaction (pH 5.5–5.9, sugars); d, 40–60% of strains positive or milk digested; c, curd (milk); s, growth stimulated but pH not usually lowered; numbers (hydrogen) represent abundant (4) to negative on a "−" to "4+" scale; nr, not reported. When two reactions are given, the usual reaction is given first. Unless otherwise noted (in the footnotes), erythritol and inositol are not fermented and lecithinase is not produced.
footnote b: ±, pH 6.0 −7.0;− (for this species only, pH above 7.0).
footnote c: Erythritol fermented.
footnote d: Lecithinase produced.
footnote e: Cellulose digested.
footnote f: Inositol fermented.
footnote g: Lecithinase may be produced.





#####
TABLE 157. Characteristics differentiating Alkalibacter and other representatives of the Eubacteriaceaea
	Alkalibacter saccharofermentansb	Acetobacterium bakiic	Acetobacterium carbinolicumd	Acetobacterium fimetariumc	Acetobacterium malicume	Acetobacterium paludosumc	Acetobacterium psammolithicumf	Acetobacterium tundraeg	Acetobacterium wieringaeh	Acetobacterium woodiii	Anaerofustis stercorihominis j	Eubacterium aggregansk	Eubacterium barkeril	Eubacterium callanderim	Eubacterium limosuml	Garciella nitratireducensn	Pseudoramibacter alactolyticuso	898   
Characteristic
Growth substrate:
  H2+CO2p	−	+	+	+	+	+	+	+	+	+	ND	+	ND	−	+	ND	−
  Other C1	−	+	+	+	+	+	+	+	+	+	ND	+	ND	+	+	−	ND
    compounds
  Alcohols	−	+	+	+	+	+	+	+	+	+	ND	+	+	−	+	−	ND
  Carboxylic acids	−	+	+	+	+	+	+	+	+	+	ND	+	+	ND	+	−	+
  Ribose	+	−	ND	−	ND	−	ND	−	−	−	+	−	+	ND	ND	+	+
  Xylose	+	+	ND	−	ND	+	ND	+	−	−	+	−	ND	−	ND	+	+
  Glucose	+	+	+	−	−	+	+	+	−	+	+	+	+	+	+	+	+
  Fructose	+	+	+	+	+/−	+	−	+	+	+	+	+	+	ND	+	+	+
  Maltose	−	+	ND	−	ND	+	ND	+	−	−	−/+	ND	ND	−	−	+	+
  Cellobiose	−	−	ND	−	ND	+	ND	−	ND	−	ND	−	−	−	−	+	+
  Mannose	+	ND	ND	ND	ND	ND	ND	+	ND	−	−/+	−	−	−	−	+	+
  Sucrose	+	−	ND	−	ND	−	ND	−	−	−	+	+	−	ND	−	+	+
Products of C1	−	A	A	A	A	A	ND	A	A	A	−	A, B, F	−	−	A, B	−	−
  fermentation
Products of	A, E, F,	A	A, Fa	A	A, Pa, Po	A	ND	A	A	A, S	A, B	A, B, F, B, L, H2, A, B, F, L,	L, H2	A, B, L, A, B, F,
  carbohydrates H2, CO2	H2, CO2	CO2	H2	H2, CO2 C, H2
  fermentation
pH range, opti	7.2–	5.5–8.5,	6.0–8.0,	6.0–8.5,	6.0–9.5,	5.0–8.0,	ND	6.0–8.0,	ND,	ND	ND	6.0–9.0,	ND	6.0–8.5, 4.5–5.2, 5.5–9.0, 5.0–6.0,
  mum	10.2,	6.5	7.0–7.2	7.5	7.5–8.0	7.0	7.0	7.2–7.8	7.2	7.0	ND	7.5	ND
                     9.0
NaCl range, %	0–10	ND	ND	ND	ND	ND	ND	ND	ND	ND	ND	1–4	0–6.5	ND	ND	0–10	ND
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined. A, acetate; B, butyrate; C, caproate; E, ethanol; F, formate; Fa, fatty acids; L, lactate; Pa, propionate; Po, propanol; S, succinate.
footnote b: Data from Garnova et al. (2004).
footnote c: Data from Kotsyurbenko et al. (1995).
footnote d: Data from Eichler and Schink (1984).
footnote e: Data from Tanaka and Pfennig (1988).
footnote f: Data from Krumholz et al. (1999).
footnote g: Data from Simankova et al. (2000).
footnote h: Data from Braun and Gottschalk (1982).
footnote i: Data from Balch et al. (1977).
footnote j: Data from Finegold et al. (2004).
footnote k: Data from Mechichi et al. (1998).
footnote l: Data from Moore and Holdeman Moore (1986).
footnote m: Data from Mountfort et al. (1988).
footnote n: Data from Miranda-Tello et al. (2003).
footnote o: Data from Willems and Collins (1996).
footnote p: +, Homoacetogens.





#####
TABLE 158. Major characteristics that discriminate Garciella nitratireducens from Caloranaerobacter azorensis, Alkalibacter saccharofermentans, and Thermohalobacter berrensisa
	Alkalibacter   
Characteristic	Garciella nitratireducensb	Caloranaerobacter azorensisc	saccharofermentansd	Thermohalobacter berrensise
Motility	Polar flagella	ND	−	Lateral flagella
Sporulation	+	−	−	−
Gram reaction	+	−	−	+
Temp. range (°C)	25–60	45–65	6–50	45–70
Optimum temp. (°C)	55	65	35	65
NaCl range (%)	0–10	0.6–6.5	0–10	0–15
Optimum NaCl (%)	1	2	0–4	5
G + C content (mol %)	30.9	26–28	42.1	33
Reduction of S0	−	+	ND	−
Reduction of S2O32−	+	−	−	−
Reduction of NO3	+	−	−	ND
footnote a: Symbols: +, positive; −, negative; ND, not determined.
footnote b: Data from Miranda-Tello et al. (2003).
footnote c: Data from Wery et al. (2001).
footnote d: Data from Garnova et al. (2004).
footnote e: Data from Cayol et al. (2000).





#####
TABLE 159. Differentiation of Pseudoramibacter from its nearest phylogenetic neighbors and some other genera Gram-stain-negative, non-sporeforming rods
Genus	Acetobacteriuma	Eubacterium sensu strictob	Pseudoramibacterc	Lactobacillusd	Carnobacteriumd
H2-CO2 autotrophic	+	ve	−
  growth
Mureinf	Type B	Type B2α	Type A1γ	Type A (Lys or Dmp or Orn)	Type A1γ
Fermentation end	Acetate	Acetate, butyrate, lactate,	Formate, acetate,	Lactate (homofermenters) or	Lactate, acetate,
  products from glucose	formateg, hydrogen	butyrate, caproate,	lactate, acetate, ethanol and	ethanol and CO2
                                                                                    hydrogen	CO2 (heterofermenters)
DNA G+C content	39–46	45–50	61	32–55	33–37
 (mol%)
footnote a: Data from Kotsyurbenko et al. (1995), Schink and Bomar (1992) and Tanner (1986).
footnote b: Data from Andreesen (1992), Cato et al. (1986), Moore and Holdeman Moore (1986), Mountfort et al. (1988) and Tanner et al. (1981).
footnote c: Data from Andreesen (1992), Moore and Holdeman Moore (1986) and Nakazawa and Hoshino (1994).
footnote d: Data from Hammes et al. (1992).
footnote e: v, variable: Eubacterium limosum is positive, Eubacterium barkeri and Eubacterium callanderi are negative.
footnote f: Types as defined by Schleifer and Kandler (1972).
footnote g: Only produced by Eubacterium callanderi.





#####
TABLE 160. Characteristics differentiating heliobacteriaa,b
	Heliobacterium chlorum	Heliobacterium gestii	Heliobacterium modesticaldum	Heliobacterium sulfidophilum	Heliobacterium undosum	Heliobacillus mobilis	Heliophilum fasciatum	Heliorestis daurensis	Heliorestis baculata	Heliorestis convoluta   
Characteristic
Habitat	Temperate soil	Tropical paddy	Neutral/alkaline	Alkaline	Alkaline	Tropical	Tropical paddy soil	Soda lake shore	Soda lake	Soda lake shore
                                                              soil	hot springs and	sulfidic	sulfidic	paddy soil	line soil	shoreline soil	line soil
                                                                                         volcanic soils	hot	hot
                                                                                                                springs	springs
Morphology	Rod	Spirillum	Rod/curved rod	Rod	Rod/	Rod	Straight rods with	Coil/bent fila	Rod/curved	Coil
                                                                                                                                    slightly	tapered ends	ment	rod
                                                                                                                                    twisted	grouped in
                                                                                                                                   spirillum	bundles of two to
                                                                                                                                                                                         many cells
Dimensions (µm)	1 × 7–9	1 × 7–10	0.8–1 × 2.5–9	0.6–1 × 4–7	0.8–1.2 ×	1 × 7–10	0.8–1 × 5–8	0.8–1.2 × <20	0.6–1 × 6–10	0.6 × variable
                                                                                                                                      7–20
Motility	Gliding	Multiple	Flagella or none	Peritric	Peritric-	Peritrichous	Polar to subpolar	Peritrichous	Peritrichous	Unknown
                                                         subpolar flagella	hous	hous	flagella	flagella; cell	flagella	flagella
                                                                                                                flagella	flagella	bundles move as
                                                                                                                                                                                           a unit
Major carote-	4,4¢-diaponeuro-	4,4¢-diaponeuro-	4,4¢-diaponeuro-	Neuro	Neuro	4,4¢-diapone-	4,4¢-diaponeuro-	OH-diaponeuro-	OH-diaponeuro-	OH-diaponeuro-
 noids	sporene	sporene	sporene	sporenec	sporenec	urosporene	sporene	sporene gluco	sporene gluco	sporene gluco
                                                                                                                                                                                                                        side esters	side esters	side esters
Vitamin	Biotin	Biotin	Biotin	Biotin	Biotin	Biotin	Biotin	Biotin	Biotin	None
  requirement
Carbon sources	P, L, YE	P, L, fructose,	P, L, A, YE	P, L, A; B	P, L, A, C,	P, L; A, B	P, L; A, B (+ CO2)	P, A, Pr (+ HCO3−/	P, L, A (+	P, A, B, Pr (+
  photo-metab-	glucose, ribose;	(+ CO2);	Pr, YE	(+ CO2); YE	CO32−)	CO32−)	HCO3−/CO32−)
  olized	A, B, ethanol	C, malate,
                                                           (+ CO2); YE	YE
Pyruvate fermen-	+	+	+	+	+	+	+	−	−	−
  tation
Nitrogen sourced	NH3, Gln, N2	NH3, Gln, N2	NH3, Gln, N2	NH3, C,	ND	NH3, Gln, N2	NH3, Gln, N2	NH3	NH3	NH3, Gln, Asn,
                                                                                                                Gln, N2	YE, N2
Biosynthetic	SO42−, S2O32−,	S2O32−, Met, Cys	S2O32−, H2S,	H2S, S0	H2S	SO42−, S2O32−,	SO42−, S2O32−	H2S	H2S	SO42−, H2S
  sulfur sourcee	Met, Cys	Met, Cys	Met, Cys
Endospores	N/O	+	+	+	N/O	N/O	+	+f	+	N/O
  produced
Optimum temp-	37–42	37–42	50–52	32	31–36	38–42	37–40	25–30	30	30–35
  erature (°C)
Optimum pH	6.2–7	6.2–7	6–7	7–8	7–8	6.2–7	7	9	8.5–9	8.5
DNA G + C	52	54.8	54.6–55	51.3	57.2–57.7	50.3	51.8	44.9	45	ND
  content (mol%)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined; N/O, none observed; A, acetate; B, butyrate; C, casein hydrolysate; L, lactate; P, pyruvate; Pr, propionate; YE, yeast extract.
footnote b: Data obtained from Gest and Favinger (1983), Beer-Romero and Gest (1987), Beer-Romero et al. (1988), Kimble and Madigan (1992), Kimble et al. (1995), Ormerod et al. (1996a), Stevenson et al. (1997), Takaichi et al. (1997), Bryantseva et al. (1999), Bryantseva et al. (2000a, 2001a), Takaichi et al. (2003), and Asao et al. (2006).
footnote c: HPLC analysis was not conducted in determining the type of carotenoid. Bryantseva et al. (2000b) indicated the presence of neurosporene based on the in vivo absorption spectrum peak at 412 nm. However, it is likely that this is 4,4¢-diaponeurosporene, as for other heliobacteria that grow at neutral pH.
footnote d: The standard three-letter amino acid abbreviations were used where appropriate. Nitrogen fixation was not tested for Heliorestis baculata and Heliorestis daurensis.
footnote e: The standard three-letter amino acid abbreviations were used where appropriate. H2S may exist in its anionic form (HS−) at high pH, in which the species of Heliorestis are normally cultured.
footnote f: Phase-bright structures in the coiled cells were observed in the enrichment cultures; whether these structures were indeed endospores is unknown (Bryantseva et al., 1999). Kimble-Long and Madigan (2001) present molecular evidence that endospore formation is a universal property of species of Heliobacteriaceae.





#####
TABLE 161. Differentation of Lachnospira speciesa
Characteristic	L. multipara	L. pectinoschiza
Flagella	Monotrichous	Peritrichous
Fermentation of:
   Gluconic acid	−	+
   Glucose	+	−
   Lactose	−	+
   Salicin	+	−
   Sucrose	+	−
Esculin hydrolysis	+	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.





#####
TABLE 162. Strains assigned to different Butyrivibrio groups on the basis of genetic informationa
Group	Strains
Mannarelli group 1 = Willems rRNA type 8 = Forster	49=NDCO 2223=Bu49, H17c, CE 51=Bu37, CE 52=Bu38, 12=Bu12=K29CF=12,
probe 49 group	UC12254, UC12487, UC12494, UC12492, UC12493, UC12491, NCDO
                                                                     2418=Bu27=19, NCDO 2419=Bu31=CXS 18, NCDO 2421=Bu41=CE 58,
                                                                     Bu15=K29HF=15, Bu17=K13KF=17, Bu26=18, Bu28=20, Bu29=21, Bu30=24,
                                                                     Bu32=CXS13, Bu33=22, Bu34=CE 36, Bu35=CE 46, Bu39=CE 53, Bu40=CE56
Mannarelli group 2	CF2d, CF3c, CF3a, CF3, CF1b, CF4c
Manarelli group 3 = Willems rRNA type 9	E21c, E9a, B-835, NOR-37=NCDO 2249, 1L6-31=NCDO 2400, NCDO 2438=CE 74
Mannarelli group 4	X6C61, D30g
Mannarelli group 5	E46a, H4a
Mannarelli group 6 = Willems rRNA type 12 = B. crossotus	VV1b, VV2, VV3, VV4, VV5, T9-40AT=NCDO 2416=Bu46, NCDO 2415=Bu45=C3824
Mannarelli group 7	ARD-27b, ARD-31a
Mannarelli group 8	GS114, AcTF2
Willems rRNA type 1 = B. fibrisolvens s.s.	NCDO 2221=ATCC 19171=D1T
Willems rRNA type 2	NCDO 2222=A38=ATCC 27208, Bu25=K202-21-07-6D
Willems rRNA type 3	NCDO 2398=B835, NCDO 2417=B834, Bu22=K27BF1=1
Willems rRNA type 4	NCDO 2432=CE 65
Willems rRNA type 5	NCDO 2434=Bu42=K13-26-037-A
Willems rRNA type 6	NCDO 2435=Bu24=K10-02-04-6B, NCDO 2436=Bu44=CE 78, Bu36=CE 47, H17c(SA)c
Willems rRNA type 7	Bu43=CE 64
Willems rRNA type10	NCDO 2397=JL
Willems rRNA type 11	NCDO 2399=Bu21=RO3-21-08-7A, CF3
Forster probe 156 group	OB143, OB148, OB149, OB150, OB153, OB155, OB156, OB157, OB192, OB194,
                                                                     OB204, OB205, OB206, OB209, OB224
Forster probe 189 group	OB188, OB189, OB190, OB196, OB202, OB203, OB218
footnote a: Data from Mannarelli (1988), Mannarelli et al. (1990b), Willems et al. (1996), Forster et al. (1997), Dalrymple et al. (1999).
footnote b: According to Forster et al. (1997) this strain belongs with Mannarelli group 1.
footnote c: Dalrymple et al. (1999) demonstrated that two different strains labeled H17c appear to have been used by different research groups: the original H17c belongs to rRNA type 8, whereas another isolate, labeled H17c(SA), belongs to rRNA type 6.





#####
TABLE 163. Phenotypic features of Butyrivibrio groupsa
	Butyrivibrio crossotusb	Butyrivibrio fibrisolvensc	Butyrivibrio hungateid	Curved rods group 2e	Curved rods group1e	Pseudobutyrivibrio ruminisf	Pseudobutyrivibrio xylanivoransd   
Saccharolytic metabolism	+	+	+	+
Poor growth without fermentable	+	+	+
   carbohydrate
Fermentation end products:
   Formate	+	+	+	+	+	+	+
   Butyrate	+	+	+	+	+	+	+
   Lactate	+	d	−	Tr	+	+	d
   Acetate	+	d	+	+	Used	Tr	−
   Propionate	Tr
   Pyruvate	Tr
   Succinate	Tr	−	−	−	+
   Ethanol	−c	d	+	Tr	d
   Hydrogen	+	+	+
Flagella	Lophotrichous,	Monotric- Monotrichous	Monotrichous	Monotric-	Monotrichous
                                       polar or sub- hous polar or polar or sub- polar or subpolar	houspolar or	polar or
                                          polar	subpolar	polar	subpolar	subpolar
Motility	+	+	+	+	+
Optimal growth temperature (°C)	37	37	37	37–39
Growth at 30 °C	None or poor	d	+
Growth in PY with lactate, pyruvate	−
   or threonine
Ammonia from PY or CM medium	−
pH in PY-maltose cultures (5 d)	4.7–5.2
DNA G+C content (mol%)	36−37	41–42	40–45	40–41	41–44
Fermentation of:
   Adonitol	−
   Amygdalin	−
   Arabinose	−	+	+
   Aspartate	−
   Cellobiose	−	+	+	+	+	+	+
   Cellulose	d	d	d
   Dextrin	+
   Esculin	−	d	+	d	d	+
   Erythritol	−
   Fructose	−/w	+	d	+	+
   Fumarate	−
   Galactose	−	+	+
   Glucose	−/w	+	+	d	+	+	+
   Glutamate	−
   Glycerol	−	−	−	−	−	w	−
   Glycogen	+
   Hemicellulose	d
   Inositol	−	−
   Inulin	−	+	d	+
   Lactose	v	+	+	d	+	+	+
   Lactate	−	−
   Malate	−
   Malonate	−
   Maltose	+	+	+	d	+	+	+
   Mannitol	−	−	−	−	−	−	−
   Mannose	−	+	d	+	+	+
   Melezitose	−	−	+





#####
TABLE 163. (continued)
	Butyrivibrio crossotusb	Butyrivibrio fibrisolvensc	Butyrivibrio hungateid	Curved rods group 2e	Curved rods group1e	Pseudobutyrivibrio ruminisf	Pseudobutyrivibrio xylanivoransd   
  Melibiose	−
  Pectin	d
  Oxalate	−	−
  Pyruvate	−
  Raffinose	−	+	d	+	−
  Rhamnose	−	+c	d	−	−	−c	d
  Ribose	−	−
  Salicin	−	+	+	d	+	+
  Sorbitol	−	−	−	−
  Sorbose	−
  Starch	+	d	−
  Succinate	−
  Sucrose	−	+	+	+	+
  Trehalose	−	d	−	d	−	+	−
  Xylan	d	−
  Xylose	−	+	+	d	+	+	+
Starch hydrolysis	+	−c	−	−	d
Hydrolysis of esculin	v	d
Milk	Curd
Ammonia from peptone	−
H2S production	−	−	−	−	−	−
Gas from glucose agar	−
Growth on PY	1
Growth on glucose-bile	−/v
Gelatin hydrolysis	−	v	−	d	d	−	−
Digestion of meat	−
Digestion of milk	−
Nitrate reduction	−	−	−	−	−	−
Catalase	−	−	−	−
Indole	−	−
Hydrolysis of hippurate	−
Growth with 6.5% NaCl	−
Aerobic growth	−	−	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; Tr, trace.
footnote b: Data from Moore et al. (1976).
footnote c: Data from Bryant (1986b).
footnote d: Data from Kopečný et al. (2003).
footnote e: Data from Shane et al. (1969). Curved rods group 1 contains many strains that are known to belong to Butyrivibrio group 2 that also contains Pseudobutyrivibrio ruminis. Curved rods group 2 contains many strains now known to belong to Butyrivibrio group 1 that contains the type strain of the type species Butyrivibrio fibrisolvens.
footnote f: Data taken from van Gylswyck et al. (1996).





#####
TABLE 164. Differentiating features of the three Butyrivibrio speciesa
Characteristic	B. fibrisolvensb	B. crossotusb	B. hungateic
Flagella	Monotrichous	Lophotrichous	Monotrichous
H2 produced from glucose or maltose	+	−
Fermentation of glucose	+	w or −	+
Fermentation of fructose	+	w or −
Fermentation of sucrose, cellobiose,	+	−	+
  and xylose
DNA G+C content (mol%)	41–42d	36–37e	40–45
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction.
footnote b: Data from Bryant (1986b). Butyrivibrio fibrisolvens probably includes strains that would now be classified as Pseudobutyrivibrio ruminis.
footnote c: Data from Kopečný et al. (2003).
footnote d: Calculated from buoyant density (Mannarelli, 1988).
footnote e: Calculated from thermal melting point (Moore et al., 1976).





#####
TABLE 165.	Metabolic characteristics of Catonella morbi strainsa
Characteristic	ATCC 51271T	Eight other strainsb
Acid from:
  Amygdalin	−	25
  Arabinose	−	12
  Cellobiose	+	62
  Dextrin	+	60
  Glucose	+	86
  Glycogen	−	62c
  Lactose	+	71
  Maltose	+	71c
  Mannose	−	14
  Melezitose	−	14
  Melibiose	−	28
  Rhamnose	+	88
  Salicin	−	37
  Starch	−c	12c
  Trehalose	−	25c
  Xylose	−	12
Starch hydrolysis	−c	80c
Digestion of gelatin	−	38
footnote a: Data taken from Moore and Moore (1994). All strains produce acid from raffinose and sucrose, hydrolyze esculin, and curd milk. No acid is produced from following substrates: erythritol, esculin, fructose, gum arabic, inulin, larch arabino-galactan, mannitol, pectin, ribose, and sorbitol. Indole and catalase are not produced; nitrate is not reduced; no lecithinase or lipase is detected on egg yolk agar; no digestion of milk or meat; no H2S production in sulfide-indole motility medium; no growth in PYG-20% bile.
footnote b: Percentages of strains positive.
footnote c: A positive (acid) reaction occurs in the presence of serum (10% v/v) in the medium; usually reaction is negative in the absence of serum.





#####
TABLE 166. Differentiation of Catonella from other Gram-stain negative, anaerobic, saccharolytic genera with similar G+C contenta
Characteristic	Catonella	Anaerorhabdus	Fusobacterium	Megamonas
DNA G+C content (mol%)	34	34	26–34	35
Major fermentation end	Acetic acid	Lactic acid	Butyric acid	Propionic acid
 product
Major cellular fatty acidsb	C14:0 FA, C14:0 DMA,	C16:0 FA, C18:1-cis9 FA, C18:0 FA,	C14:0 FA, C16:1-cis9 FA,	C11:0 FA, C14:0 DMA, C15:0 FA,
                                           C16:0 FA	C18:1-cis11/t9/t6 FA or	C16:0 FA	C17:1-cis9 FA or C17:2 FA
                                                                   unknown (ECL 17.8)	(ECL 16.8)
footnote a: Data taken from Moore and Moore (1994).
footnote b: Components making up more than 10% of fatty acids; FA, fatty acid; DMA, dimethyl acetal; ECL, equivalent chain-length.





#####
TABLE 167. Biochemical characteristics of species of the genus Coprococcusa
Organism	C. eutactus	C. catus	C. comes
DNA G+C content (mol%)	41	39–41	40–42
Major PYG fermentation	F, B, l, a	B, P, a	L, B, a
   productb
Fermentation of:
   Arabinose	−	−	+
   Cellobiose	+	−	−
   Glucose	+	w/−	+
   Lactose	+	−	+
   Mannose	+	−	w/−
   Maltose	+	−	+
   Mannitol	−	+	d
   Raffinose	+	−	+
   Sucrose	+	−	+
   Xylose	−	−	+
footnote a: Symbols: +, >85% positive; d, different among different strains (16–84% posi- tive); −, 0–15% positive; w, weak reaction.
footnote d: A/a, acetate; F, formate; L/l, lactate; P, propionate. Upper- and lower-case let- ters indicate ≥1 and <1 meq/100 ml of culture, respectively.





#####
TABLE 167. Biochemical characteristics of species of the genus Coprococcusa
Organism	C. eutactus	C. catus	C. comes
DNA G+C content (mol%)	41	39–41	40–42
Major PYG fermentation	F, B, l, a	B, P, a	L, B, a
   productb
Fermentation of:
   Arabinose	−	−	+
   Cellobiose	+	−	−
   Glucose	+	w/−	+
   Lactose	+	−	+
   Mannose	+	−	w/−
   Maltose	+	−	+
   Mannitol	−	+	d
   Raffinose	+	−	+
   Sucrose	+	−	+
   Xylose	−	−	+
footnote a: Symbols: +, >85% positive; d, different among different strains (16–84% posi- tive); −, 0–15% positive; w, weak reaction.
footnote d: A/a, acetate; F, formate; L/l, lactate; P, propionate. Upper- and lower-case let- ters indicate ≥1 and <1 meq/100 ml of culture, respectively.





#####
TABLE 168. Characteristics differentiating Dorea formicigenerans Dorea longicatena from other nonspore-forming Gram-stain-rods that do not produce butyratea,
	Dorea formicigenerans	Dorea longicatena	Collinsella aerofaciens	Eggerthella lenta	Eubacterium contortum	Eubacterium eligens	Eubacterium fissicatena	Eubacterium hadrum   
Characteristic
Motility	−	−	−	−	−	+	−	−
Utilization of:
  Amygdalin	−	+	−	−	−	−	−	−
  Arabinose	d	+	−	−	+	−	−	−
  Esculin	−	+	−	−	−	−	−	−
  Glucose	+	+	+	−	+	v	+	+
  Inositol	−	+	−	−	NR	−	+	NR
  Inulin	−	w	−	−	−	NR	−	NR
  Mannose	−	−	+	−	d	−	w	+
  Maltose	+	+	+	−	+	−	+	v
  Melibiose
                          −	−	−	−	+	−	−	−
  Raffinose	−	w	−	−	+	−	−	−
  Rhamnose	−	−	−	−	v	−	+	−
  Sorbitol	−	+	−	−	−	−	−	v
  Trehalose	−	−	−	−	−	−	w	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; v, variable; NR, not reported.
footnote b: Data for species not members of the genus Dorea were taken from Moore and Holdeman Moore, (1986).





#####
TABLE 169. Tests differentiating Dorea formicigenerans and Dorea longicatenaa
Characteristic	D. formicigenerans	D. longicatena
Acid produced from:
  Amygdalin	−	+
  l-Arabinose	d	+
  Esculin	−	+
  Inositol	−	+
  Inulin	−	+
  Raffinose	−	w
  Ribose	d	−
  Salicin	−	+
  Sorbitol	−	+
  Sucrose	−	+
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction.





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TABLE 170. Characteristics differentiating Moryella indoligenes from some phylogenetically closely related bacteriaa,b
	Moryella indoligenes	Butyrivibrio crossotus	Butyrivibrio fibrisolvens	Clostridium clostridioforme	Clostridium bolteae	Clostridium asparagiforme	Lachnospira multipara	Lachnospira pectinoschiza	Oribacterium sinus	Shuttleworthia satelles   
Characteristics
Cell shape	Elongated, with Curved	Curved	Straight	Straight	Straight with Curved	Straight	Ovoid	Slightly
                    pointed ends	tapered ends	curved
Motility	−	+	+	+	ND	ND	+	+	+	−
Spore formation	−	−	−	+	+	+	−	+	−	−
Indole production	+	ND	−	v	−	ND	−	ND	+	+
Acid from:
  Lactose	−	d	+	v	−	ND	−	+	−	v
  Maltose	−	−	+	+	+	ND	−	−	−	+
Metabolic end	A, B, L	F, A, B, L F, B, (a, l)	A	A, L	A, L, E	F, A,	F, A, E	A, L	A, B, l
  productsd	L, E
DNA G+C content	50.2	36–37	41	47–49	50.5	53	ND	51.4	42.4	51
  (mol%)
Source	Human but-	Human	Rumen;	Humans Human feces, Human feces Rumen	Pig	Human	Human
                  tock, pubic and	feces	human,	and	blood, intra-	intestine oral cavity oral cavity
                  intra-abdominal	rabbit,	animals	abdominal
                      abscesses	horse feces	abscess
Reference	Carlier et al.	Bryant	Bryant	Cato	Song et al. Mohan et al. Bryant Cornick	Carlier (Downes
                       (2007)	(1986b)	(1986b)	et al.	(2003)	(2006)	(1986a)	et al.	et al.	et al.
                                                                                                               (1986)	(1994)	(2004)	2002)
footnote a: Symbols: +, >85% positive; −, 0–15% positive; d, different reactions in different strains; v, variable; ND, not determined.
footnote b: Adapted with permission from Carlier et al. (2007).
footnote c: Formation of spore-like structures.
footnote d: F, formate; A, acetate; B, butyrate; E, ethanol; L, lactate. Parentheses indicate an inconstant production. Capital letters indicate major products.





#####
TABLE 171. Characteristics useful for differentiating Roseburia speciesa
Characteristic	R. cecicola	R. intestinalis
Host	Mouse	Human (infant)
16S rDNA sequence similarity	100%	94.9–97.1 %b
  to Roseburia cecicola GMT
Esculin hydrolysis	−	+
Fructose fermentation	−	+
Formate production	−	+
Lactate production	−	+
Ethanol production	+ (trace amts)	−
DNA G+C content (mol%)	42	29–31
  (Tm)
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: The identifiable nucleotides of Roseburia cecicola GMT (L14676) and Roseburia intestinalis LC1-82T (AJ312385) 16S rRNAs are 94.9% identical over 1357 base positions. The overall sequences would be 97.1% identical, if ambiguous nucleotides were identical.





#####
TABLE 173. Utilization of carbon compounds for growth by Roseburia speciesa,b
Compound	R. cecicola GMT	R. intestinalis
Cellobiose, d-glucose d-maltose,	+	+
  raffinose, starch, sucrose, d-xylose
d-Galactose d-glucuronic acid, glyc-	+
  erol, glycogen, sorbitol
l-Arabinose, melibiose, xylan (oat	+
  spelt)
Esculin, d-fructose	−	+
Inulin, d-ribose, trehalose	−	−
Cellulose, dulcitol, d-galacturonic	−	−
  acid, gelatin, lactate, mucin (pig),
  N-acetyl-d-galactosamine, N-acetyl-
  d-glucosamine, pectin, salicin
Mannitol, melezitose, rhamnose	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: Data are for Roseburia cecicola strain GMT (Stanton and Savage, 1983a) and for Roseburia intestinalis strains L1-82T, L1-952, L1-8151, L1-81, L1-93 (Duncan et al., 2002).





#####
TABLE 172. Growth media for Roseburia speciesa
                                       VTY Medium	YCFA Medium
Medium component	(R. cecicola)	(R. intestinalis)
Distilled water	80 ml	100 ml
Glucose	0.2 g	0.5 g
Yeast extract	0.5 g	0.25 g
Trypticase peptone	1.0 g
Casitone	1.0 g
Hemin	0.5 mg	1.0 mg
Resazurin	0.1 mg	0.1 mg
l-Cysteine-HCl	0.1 g	0.1 g
NaHCO3	0.05 g	0.4 g
CaCl2	9 mg	9 mg
MgSO4	9 mg	4.5 mg
Potassium phosphate	20 ml
   buffer, 0.5 M, pH 7.4
K2HPO4; KH2PO4	0.045 g each
NaCl	0.09 g	0.09 g
(NH4)2SO4	0.09 g
Acetic acid	0.16 ml	0.19 ml
Propionic acid	0.06 ml	0.07 ml
n-Butyric acid	0.04 ml
iso-Butyric acid	9 μl	9 μl
n-Valeric acid	9 μl	10 μl
iso-Valeric acid	9 μl	10 μl
dl-α-Methylbutyric acid	9 μl
Biotin	1 μg
Cobalamin	1 μg
p-Aminobenzoic acid	3 μg
Folic acid	5 μg
Pyridoxamine	15 μg
Culture atmosphere	95%N2:5%CO2	100% CO2
footnote a: Heat-labile medium components and glucose are filter-sterilized and added sep- arately. Preparation of media under anaerobic conditions as described (Duncan et al., 2002; Stanton and Savage, 1983a).





#####
TABLE 174. Products of glucose and acetate metabolism by growing cells of Roseburia speciesa,b
                              Roseburia cecicola	Roseburia intestinalis
                            Amount	Amount	Amount	Amount
Substrate/product	consumed produced	consumed produced
Glucose	6.4	NR
Acetate	6.5	9.1
Formate	4.7
n-Butyrate	9.9	18.5
Lactate	ND	10.2
Ethanol	0.8	ND
H2	+	+
CO2	15.6	+
footnote a: Values in table expressed as μmol/ml medium. ND, not detected; NR, not reported; +, product detected but not quantified.
footnote b: Data are based on Roseburia cecicola strain GMT (Stanton and Savage, 1983a) and Roseburia intestinalis L1-82T (Duncan et al., 2002).





#####
TABLE 175. Characteristics differentiating Shuttleworthia satelles and other closely related taxaa
	Shuttleworthia satelles	Butyrivibrio fibrisolvens	Eubacterium rectale	Eubacterium ramulus	Pseudobutyrivibrio ruminis	Roseburia cecicola   
Characteristic
Cell shape	Slightly	Curved	Slightly curved	Straight	Curved	Slightly curved
                                         curved
Gram reaction	+	−	d	+	−	−
Motility	−	+	d	−	+	+
Indole production	+	−	−	−	ND	ND
Esculin hydrolysis	+	d	+	+	ND	−
Fructose fermentation	+	+	+	+	+	−
Sorbitol fermentation	−	−	d	d	−	+
Trehalose fermentation	+	d	d	−	+	−
Fermentation productsb	a, b, l	F, B, l, (a)	a, B, L, (s)	a, f, B, l, (s)	F, B, L, (a)	B
DNA G+C content (mol%)	50–51	41	38	39	40–41	42
Source	Human oral	Rumen of ruminants; Human feces and	Human feces	Cow rumen	Mouse cecum
                                                    human, rabbit, horse	colon
                                                           feces
Reference	Downes et al.	Bryant (1986b)	Moore and Holde-	Moore et al.	van Gylswyk	Stanton and
                                        (2002)	man (1986)	(1976)	et al. (1996)	Savage (1983a)
footnote a: Symbols: +, 90% or more of strains are positive; −, 90% or more of strains are negative; d, different strains give different reactions (11–89% positive); ND, data not available or incomplete.
footnote b: a, acetic acid; f, formic acid; b, butyric acid; l, lactic acid; s, succinic acid; (), strain variation or trace amounts detected. Capital letters indicate major products.





#####
TABLE 176.	Characteristic features of Shuttleworthia satellesa
Characteristic
Cell shape	Slightly curved
Gram reaction	+
Motility	−
Esculin hydrolysis	+
Arginine hydrolysis	−
Growth in 20% bile	−
Catalase production
                                                                     −
Gelatin hydrolysis	−
H2S production	−
Indole production	+
Nitrate reduction	−
Urea hydrolysis	−
Fermentation of:
   Arabinose	v
   Cellobiose	v
   Fructose	+
   Glucose	+
   Lactose	d
   Maltose	+
   Mannitol	d
   Melezitose	+
   Melibiose	v
   Rhamnose	+
   Salicin	v
   Sorbitol	−
   Sucrose	+
   Trehalose	+
Fermentation end productsb	a, b, l
Enzyme profilec	45 1/5 0 2000 00
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; v, variation among different colony morphotypes.
footnote b: a, Acetate; b, butyrate; l, lactate.
footnote c: Enzyme profile obtained with Rapid ID32A anaerobe identification kit (bio-Mérieux).





#####
TABLE 177. Differential characteristics of the genus Sporobacterium from its phylogenetic and aromatic ring cleaving physiological relativesa
Characteristic	Sporobacterium	Parasporobacterium	Sporobacter	Eubacterium	Sporotomaculum
Representative species Sporobacterium olearium	Parasporobacterium	Sporobacter termitidis	Eubacterium oxi-	Sporotomaculum hydroxy-
                                                              paucivorans	doreducens	benzoicum
Cell size (μm)	5–10 × 0.4–0.8	1.5–2 × 0.3–0.5	1.2 × 0.3–0.4	NR	2–3 × 0.6–0.8
Cell shape	Curved rods	Rods in pairs	Slightly curved rods	Rods	Thick rods
Spores	+	−	+	−	+
Motility	+	−	+	−	+
Fermentation end	Acetate, butyrate,	Acetate, butyrate,	Acetate, methanethiol,	Acetate, butyrate	Acetate, butyrate
  products	methanethiol	methanethiol, dimeth-	dimethylsulfide
                                                               ylsulfide
DNA G+C content	38	NR	57	35.7	48
 (mol%)
Habitat	Anaerobic digester	Eutrophic lake sedi-	Termite (Nasutitermes	Rumen of cattle	Termite (Cubitermes
                              fed with olive mill	ment	lujae) gut	speciosus) gut
                                  wastewater
Temperature optimum	37–40	34–37	32–35	39–41	30
  (°C)
pH optimum	7.2	6.5–7	6.7–7.2	7.4	7.3–7.6
Carbon sources	Aromatic compounds, Aromatic compoundsc Aromatic compoundsd Aromatic compounds Aromatic compoundsf
                       methanol and croto-	and quercitine
                             nateb
Family classification	Lachnospiraceae	Lachnospiraceae	Clostridiaceae	Eubacteriaceae	Peptococcaceae
References	Mechichi et al. (1999) Lomans et al. (2001) Grech-Mora et al. Krumholz and Bryant Brauman et al. (1998)
                                                                       (1996)	(1986b)
footnote a: All are anaerobes with fermentation as the mode of respiration and cleave the aromatic ring. In addition, Ruminococcus schinkii (Rieu-Lesme et al., 1996) and Coprococ- cus (Tsai et al., 1976), which are members of family Lachospiraceae, also cleave the armoatic ring but also ferment carbohydrates. NR, Not reported.
footnote b: 3,4,5-Trimethoxybenzoate, 3,4,5-trimethoxycinnamte, 3,4,5-trimethoxyphenylacetate, 3,4,5-trimethoxyphenylpropionate, syringate, ferulate, sinapate, vanillate, 3,4-dimethoxybenzoate, 2,3-dimethoxybenzoate, gallate, 2,4,6-trihydroxybenzoate, pyrogallol, phloroglycinol and quercetin.
footnote c: 3,4,5-Trimethoxybenzoate, syringate, 5-hydroxyvanillate, sinapate and ferulate.
footnote d: 3,4,5-Trimethoxybenzoate, 3,4,5-trimethoxycinnamate, syringate, 3,4-dimethoxycinnamate, vanillate, sinapate and ferulate.
footnote e: Gallate, pyrogallol, phloroglucinol.
footnote f: 3-Hydroxybenzoate.





#####
TABLE 178. Characteristics of the genera of the family Peptococcaceae
	Peptococcus	Cryptaerobacter	Dehalobacter	Desulfitobacterium	Desulfonispora	Desulfosporosinus	Desulfotomaculum	Pelotomaculum	Sporomaculum	Syntrophobotulus	Thermincola   
Characteristic
Type species	niger	phenolicus	restrictus	dehalogenans	thiosulfatigenes	orientis	nigrificans	thermopropionicum Hydroxybenzoicum	glycolicus (of	carboxydiphila
  (GenBank	(X55797)	(AY327251)	(U84497)	(L28946)	(Y18214)	(M34417)	(X62176)	(AB035723)	(Y14845)	strain SiGlym	(AY603000)
  accesion no.)	X9970)
G+C content	50–51	51	45.0–45.6	45.8–48.8	52	41.6–46.9	37.5–56.3	52.8–53.6	46.8–48.0	46.7	45–48
  (mol%)
Spore	−	−	−	+/−	+	+	+	+	+	+	+
  formation
Habitats	Human	Sediment	Soil, freshwater	Aquifer	Sewage	Soil, freshwater	Freshwater	Anaerobic	Termite gut,	Freshwater	Terrestrial
  (source of	intestine,	and soil,	sediment	sediment	sludge,	sediments	and marine	sludge	anaerobic	sediment	hot springs
  isolate)	vagina,	sewage sludge	lake	sediment, soil,	sludge
                  umbilicus	(mixture)	sediment	terrestrial hot
                                                                                                                                                                      springs
Metabolism	Fermentative	Phenol or	Respiratory	Respiratory	Fermentative	Respiratory	Respiratory	Fermentative,	Fermentative;	Fermentative,	Respiratory
                                     4-hydroxy	(dehalo	(dehalo	(ferment-	(sulfate	(sulfate	syntrophy	inorganic	syntrophy with	(CO
                                      benzoate	respiration).	respiration,	ation of	reduction) and	reduction)	with	electron	hydrogeno-	metabolism
                                    required for	Dechlorinates	sulfite	taurine)	fermentative;	and	hydrogeno-	acceptors not	trophs	or Fe(III)
                                       growth	tetra- and	reduction),	some species	fermentative;	trophs	used	reduction)
                                                           trichloroethene	some species	homoacetogenic	some species
                                                                                 also fermentative.	homoacetogenic
                                                                                  Dehalogenation
                                                                                      of various
                                                                                       organic
                                                                                    compounds
Temperature	Mesophilic	Mesophilic	Mesophilic	Mesophilic	Mesophilic	Mesophilic	Mesophilic or	Mesophilic or	Mesophilic	Mesophilic	Thermophilic
  range for	thermophilic	thermophilic
  growth





#####
TABLE 179. Characteristics differentiating the genus Peptococcus from other anaerobic cocci found in human specimensa
Characteristic	Peptococcus	Anaerococcus	Finegoldia	Gallicola	Helcococcus	Parvimonas	Peptoniphilus	Peptostreptococcus
DNA G+C content	50–51	30–35	32–34	32–34	29–29.5	28–30	30–34	34–36
  (mol%)
Growth conditions	Obligate	Obligate	Obligate	Obligate	Facultative	Obligate	Obligate	Obligate anaer-
                          anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	obe
Peptidoglycan	Lys, D-Asp	Lys, D-Glu	Lys, Gly	Orn, D-Asp	No data	Lys	Orn, D-Glu	Lys, D-Asp
  (Pos3, bridge)
Sugar fermented	–	w	–	–	D	–	–	w
Major fermentation	Butyric, cap-	Butyric acid	Acetic acid	Butyric,	No data	Acetic acid	Butyric acid	iso-Caproic, iso-
  product	roic acids	acetic acids	valelic acids
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different among species; w, weak acid produced.





#####
TABLE 180. Characteristics differentiating Cryptanaerobacter from some closely related bacteriaa
                               Cryptanaerobacter	Pelotomaculum	Pelotomaculum	Pelotomaculum	Pelotomaculum	Pelotomaculum
                                  phenolicus	isophthalicicum	propionicicum	schinkii	terephthalicicum	thermopropionicum
Gram reaction	+	−	+	ND	−	−
Growth temperature (°C):
  Range	20–42	25–45	25–45	ND	30–40	45–65
  Optimal	30–37	37	37	37	37	55
Spore formation	−b	+	+	+	+	+
Fermentative growth	−	−	−	−	+	+
Substrate utilization in
pure culture:
  Phenol	+c	−	−	−	−	−
  4-hydroxybenzoate	+c	−	−	−	−	−
  (4-OHB)
Sulfite utilization	−d	−	−	−	−	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive; ND, not determined.
footnote b: No spore has been observed and cultures are not heat resistant. However, pasteurization has been used during enrichment, which suggests that Cryptanaerobacter phenolicus could sporulate in nature.
footnote c: Phenol and 4-OHB are stochiometrically transformed into benzoate, which is not further metabolized.
footnote d: Sulfite not used in SBM4 medium. Stimulation by sulfite has been reported by Letowski et al. (2001) with another medium, but they did not confirm that the bacterium used it as an electron acceptor.





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TABLE 181. Comparative characteristics of the validly published Desulfitobacterium species
                                              Desulfitobacterium	Desulfitobacterium	Desulfitobacterium	Desulfitobacterium
Characteristic	dehalogenans	chlororespirans	hafniense	metallireducens
Shape	Straight or slightly curved rod	Curved rod	Curved rod	Curved rod
Size (μm)	2.5–4 × 0.5–0.7	3–5 × 0.5–0.7	3.3–6 × 0.6–0.7	2–5 × 0.5
Motility	+	+	+	–
Flagella (no./position)	1–4/terminal	1–2/terminal	1–2/terminal	–
Gram stain	+	–	–	–
Spores observed	–	Terminal	Terminal	–
Colony morphology	Spherical or slightly	White, round, smooth,	No growth on aerobic	Round, smooth, domed,
                                       irregular, translucent, white	1–2 mm	blood agar plates	white, entire
                                           2–3 mm in diameter
O2 relationship	Obligately anaerobic,	Obligately anaerobic	Obligately anaerobic,	Obligately anaerobic
                                           slightly aerotolerant	some strains aerotolerant
Isolated from	Methanogenic freshwater	Residential compost soil	Municipal sludge, feces	Uranium-contaminated
                                                 sediment	shallow aquifer sediment
DNA G+C content (mol%)	45	48.8	47	ND
Growth optima:
  pH	7.5 (6.0–9.0)	6.8–7.5	7.0	7.0
  Temp. (°C)	38 (13–45)	37 (15–37)	37	30 (20–37)
Electron donorsa	H2, for, lac, pyr, YE	H2, for, lac, pyr, but, mal,	H2, for, cro, eth, lac, pyr,	lac, for, but, eth, bOH,
                                                                                        cro, YE	but, YE, van, syr, ver, ser	pyr, mal
Electron acceptorsb	SO32−, S2O32−, S, NO3−, fum,	SO32−, S2O32−, S, Fe(III)	SO32−, S2O32−, NO3−, fum,	Fe(III), Mn(IV), Cr(VI),
                                        HA, AQDS, IT, cys, Fe(III)	PP, Se(VI), MnO2	As(V), Fe(III), IT	AQDS, HA, S, S2O32−, fum
                                            PP, Se(VI), MnO2,
Dechlorinated compoundsc	CP, DCP, TCP, TeCP, PCP,	DCP; TCP at ortho posi-	PCP, TeCP, TCP at ortho;	3Cl4HOPA, TCE, PCE
                                         BP, DBP, 2B4CP at ortho	tions, TBP, 3Cl4HOB,	DCP at ortho and meta;
                                       positions, 3Cl4HOPA, HOP-	3Cl4HOPA, TCMP,	3Cl4HOPA, PCE, TCMP,
                                        ClBs, TCMP, TCHQ, PCE,	TCHQ, BXN, IXN, DBHB	TCHQ, ATIA
                                           2,6DC4RPs, 2C4RPs
Carbon source(s)a	pyr, lac	pyr	pyr, trp, van, lac	lac
footnote a: Abbreviations are: bOH, butanol; but, butyrate; cro, crotonate; eth, ethanol; for, formate; lac, lactate; mal, malate; pyr, pyruvate; ser, serine; syr, syringate; trp, tryptophan; van, vanillate; ver, verartol; YE, yeast extract.
footnote b: Abbreviations are: AQDS, anthraquinone-2,6-disulfonate; cys, cysteate (alanine-3-sulfonate); fum, fumarate; HA, humic acid; IT, isethionate (2-hydroxyethanesul- fonate); PP, pyrophosphate.
footnote c: Abbreviations are: ATIA, 5-amino-2,4,6-triiodoisophtalic acid; BP, 2-bromophenol; BXN, bromoxynil (3,5-dibromo-4-hydroxybenzonitrile); CP; 2-chlorophenol, DBHB, 3,5-dibromo-4-hydroxybenzoate; DBP, 2,6-dibromophenol; DCP, dichlorophenol, including: 2,3-DCP; 2,4-DCP; 2,6-DCP, 3,5-DCP; HOPClB, hydroxy poly- chlorinated biphenyl, including: 3,5-Cl-4-HOBP; 3,4′,5-Cl-4-HOBP; 3,3′,5,5′-Cl-4,4′-diHOBP; IXN, ioxynil (3,5-diiodo-4-hydroxybenzonitrile); PCE, perchloroethene (tetrachloroethene); PCP, pentachlorophenol; TBP, 2,4,6-tribromophenol; TCE, trichloroethene; TCHQ, tetrachlorohydroquinone; TCMP, 2,3,5,6-tetrachloro- 4-methoxyphenol; TCP, trichlorophenol, including: 2,3,4-TCP; 2,3,6-TCP; 2,4,6-TCP; TeCP, tetrachlorophenol, including: 2,3,4,6-TCP; 2,3,4,5-TeCP; 2,3,5,6-TeCP; 2,6DCl4RPs, 2,6-dichloro-4-R-phenols, (where R is -H, -F, -Cl, -NO2, -CO2, or -COOCH3); 2B4CP, 2-bromo-4-chlorophenol; 2C4RPs, 2-chloro-4-R-phenols (where R is -H, -F, -Cl, -Br, -NO2, -CO2-, -CH2CO2, or -COOCH3); 3Cl4HOPA, 3-chloro-4-hydroxyphenylacetate.





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TABLE 182. Morphological and cultural characteristics of species of the genus Desulfosporosinus and related strainsa
                                     D. orientis DSM 765T	D. auripigmenti DSM 13351T	D. meridiei DSM 13257T	Desulfosporosinus sp. DSM
Property	(Singapore IT)	(OREX-4T)	(S10T)	8344
Cell shape	Curved rod	Curved rod	Curved rod	Curved rod
Cell size (μm)	0.7–1 × 3–5 (filaments	0.4 × 2.5	0.7–1.1 × 2.3–4.2 (3.5–13b)	1–1.2 × 4.5–5.5 (filaments
                                    10–15 μm may occur)	10–15 μm may occur)
Endospore morphology	Oval	Oval	Oval	Spherical
Endospore locationc	ST to T	ST to T	ST	T
Motility	+	−	+	+
Flagella type	Peritrichous	−	Single lateral	NR
pH optimum	∼7	6.4–7.0	∼7	∼7
NaCl optimum (%)	NR	NR	NR	0–0.1
NaCl range (%)	0–<5	NR	0–<4	0–<2.5
Temperature optimum	37	25–30	28	28
  (°C)
Temperature range (°C)	30–42	NR	10–37	NR
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; NR, not recorded.
footnote b: Reached by some strains.
footnote c: ST, subterminal; T, terminal.





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TABLE 183.	Biochemical and chemotaxonomic characteristics of species of the genus Desulfosporosinus and strain DSM 8344a
                                                           D. orientis DSM 765T	D. meridiei DSM 13257T	D. auripigmenti DSM	Desulfosporosinus
Property	(Singapore IT)	(S10T)	13351T (OREX-4T)	sp. DSM 8344
Gram-stain	Negative	Negative/variable	Negative	Negative
Type of oxidation	Incomplete	Incomplete	Incomplete	Incomplete
Chemoautotrophic growth on H2+CO2	+	+	+	NR
Homoacetogenic growth on	Formate, methanol, etha-	Methanol, ethanol	Pyruvate	NR
                                                        nol trimethoxybenzoate
DNA G+C content (mol%)	45 (Bd), 45.9 (Tm)	46.9 (Tm)	41.6 (HPLC)	42.1 (HPLC)
Menaquinone	MK-7	MK-7	MK-7	NR
Cytochrome type	b	NR	NR	b
Cellular fatty acidsb	u, s, dma, ald	u, s, cp	s, u, dma, cp, ald	u, s, dma, ald
footnote a: Symbols: +, >85% positive; NR, not recorded.
footnote b: u, Unsaturated; s, saturated; dma, dimethylacetals; cp, cyclopropane (traces); ald, aldehydes (traces).





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TABLE 184. Summary of physiological properties of species of the genus Desulfosporosinusa,b
Property	D. orientis DSM 765T (Singapore IT)	D. auripigmenti DSM 13351T (OREX-4T)	D. meridiei DSM 13257T (S10T)
Electron donor:
   Butyrate	+c	+w	+
   Caprate	−	NR	+
   Caproate	+	NR	−
   Caprylate	+	NR	−
   Fumarate	+d	−	−
   Malate	−	+	−
   Syringate	+	NR	+
   3,4,5-Trimethoxybenzoate	+	NR	−
   Methanol	+	−	+
   Propanol	+c	NR	NR
   Glycerol	NR	+	NR
Electron acceptor:
   Sulfur	+d	NR	+
   As(V)	−	+	−
   Fumarate	−	+	NR
   DMSO	+d	−	+
   Fe(III)	+d	−	+
Fermentative growth on:
   Pyruvate	+d	+	+
   Lactate	+	NR	+
   Ethanol	+	NR	+
   Methanol	+	NR	+
   Formate	+	NR	NR
   3,4,5-Trimethoxybenzoate	+	NR	NR
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; NR, not recorded.
footnote b: All strains use as electron donor: H2, H2 with acetate, formate, pyruvate, lactate, and ethanol, but not acetate or propionate. Electron acceptors are sulfate, sulfite, and thiosulfate, but not nitrate.
footnote c: Production of sulfide without turbidity increase.
footnote d: Positive reported by Robertson et al. (2001).





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TABLE 185. Distinguishing characteristics of Desulfosporosinus and phylogenetically related generaa
Characteristic	Desulfosporosinus	Desulfitobacterium	Desulfotomaculum
Cell shape	Curved rods; occasionally waves, spirals,	Curved rods	Generally straight rods
                                                         snake-like cell chains, and filaments formed
Sulfate reduction	+	−	+
Autotrophic growth on H2+CO2	+	−	+b
Cell-wall peptidoglycanc	ll-A2pm	ll-A2pm	meso-A2pm, some ll-A2pm
Cytochrome type	b(c)	c	b, b(c), or c
Substrate oxidation type	Incomplete	Incomplete	Incomplete or complete
Acetate as electron donor	−	−	− or +
Sulfur as electron acceptor	+d	+e	−
Reductive dechlorination of chlorophenols	−	+	+
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: Most species positive; some require acetate in addition; Desulfotomaculum acetoxidans does not utilize H2.
footnote c: ll-A2pm, ll-diaminopimelic acid.
footnote d: As reported for Desulfosporosinus orientis and Desulfosporosinus meridiei by Robertson et al. (2001).
footnote e: Two out of four species tested.





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TABLE 186. Characteristics differentiating the species of the genus Desulfotomaculuma





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TABLE 187. Characteristics differentiating members of the family Peptostreptococcus fam. nov. and related generaa
	Peptostreptococcus	Filifactor	Tepidibacter	Anaerococcus	Finegoldia	Fusibacter	Gallicola	Helcococcus	Micromonas	Peptoniphilus	Sedimentibacter	Sporanaerobacter	Tissierella   
Characteristic
GenBank accession	D14150	X73452	AY158079	D14139	D14149	AF050099	AB038361	X69837	AF542231	D14138	L11305	AF358114	X80833
  number (16S rRNA)b
DNA G+C content	34–36	34	24–29	30–35	32–34	43	32–34	29–29.5	28–30	30–34	34	32.2	28–32
  (mol%)
Growth temperature	30–39 (37)	(37)	50	30–39 (37)	30–39 (37)	20–40 (37)	30–39 (37)	30–39 (37)	30–39 (37)	30–39 (37)	(37)	25–50 (40)	20–39 (37)
  (optimum) (°C)
Habitats	Human	Cat skin	Hydrother-	Human	Human	Oil-produc-	Chicken	Human	Human	Human	Freshwater Anaerobic Human intestine,
                              intestine,	abscess,	mal vent	intestine,	intestine,	ing well	intestine,	abscess,	oral cavity,	intestine,	sediment	sludge	vagina, abscess
                               vagina,	human gin-	vagina,	vagina,	human	otorrhea	human	vagina,
                               abscess	gival sulcus	abscess	abscess	abscess	abscess	abscess
Morphology	Gram-stain-	Gram-	Gram-stain- Gram-stain-	Large	Spindle-	Gram-stain- Gram-stain- Small Gram- Gram-stain- Gram-stain- Gram-stain- Short rods, pairs,
                               positive	stain-	positive	positive	Gram-stain- shaped rod,	positive	positive	stain-positive	positive	positive,	positive	often stained
                             cocci (pairs, negative, rods (single, cocci (pairs,	positive	motile, rod cocci (pairs, cocci (pairs, cocci (pairs, cocci (pairs, curved rods, rod, motile,	negative
                               chains)	filamentous,	in pairs	tetrads)	cocci (pairs,	mass)	mass)	mass)	chains)	motile,	sporeform-
                                           spore vari-	or short	mass)	sporeform-	ing
                                               able	chains)	ing
Oxygen requirement	Obligate	Obligate	Anaerobic	Obligate	Obligate	Obligate	Obligate	Facultative	Obligate	Obligate	Obligate	Obligate Obligate anaerobe
                              anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe	anaerobe
Peptidoglycan (posi-	Lys, d-Asp Orn, d-Asp	ND	Lys, d-Glu	Lys, Gly	No data	Orn, d-Asp	ND	Lys, d-Asp Orn, d-Glu	No data	No data	m-DAP, Orn, d-Glu
  tion 3, bridge)
Sugar fermented	w	−	+	w	−	w	−	D	−	−	−	+	−
Major metabolic	Butyric acid,	ND	ND	Butyric acid	Acetic acid	No data	Acetic acid, Acetic acid,	Acetic acid	Butyric	No data	No data	Acetic acid
  product from PYG	caproic acid	butyric acid lactic acid	acid, acetic
                                                                                                                                                                                                      acid
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; D, different among species; w, weak acid produced; ND, not determined.
footnote b: GenBank accession number given for type species of the genus.





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TABLE 188. Differentiation of butyrate-producing anaerobic Gram-stain-positive cocci found in human specimensa
	Genus Peptostreptococcus	Peptostreptococcus anaerobius	Genus Anaerococcus	Anaerococcus prevotii	Anaerococcus tetradius	Anaerococcus lactolyticus	Anaerococcus hydrogenalis	Anaerococcus octavius	Anaerococcus vaginalis	Genus Peptoniphilus	Peptoniphilus asaccharolyticus	Peptoniphilus lacrimalis	Peptoniphilus harei	Peptoniphilus ivorii	Peptoniphilus indolicus   
16S rRNA GenBank	L04168	D14139	D14142	D14154	D14140	Y07841	D14146	D14138	D14141	Y07839	Y07840	D14147
  accession no.
DNA G+C content	33–34	33–34	26–34	29–33	30–32	30–34	30–34	26–31	28–30	25–34	31–32	30–34	25	29	32–34
  (mol%)
Product from PYG	C, a, b,	B, l, a, p	B, L, a	B, L,	B, l, a, p	B, l, a, c	B, l, a	B, a	B, a	B, a	B, a	B, a
                                                                  ib, iv	a, p
Peptidoglycan type:
  Position 1	Ala	Gly	Gly	Gly	Ala	Ala	Ala	Ala	Ala	Ala	Ala	Ala
  Position 2	Lys	Lys	Lys	Lys	Lys	Lys	Lys	Orn	Orn	Orn	Orn	Orn
  Bridge	d-Asp	d-Glu	d-Glu	d-Glu	d-Glu	d-Asp	d-Glu	d-Glu	d-Glu	d-Glu	d-Glu	d-Glu
Production of:
  ALP	−	−	−	−	d	−	d	−	−	−	−	+
  Coagulase	−	−	−	−	−	−	−	−	−	−	−	+
  Indole	−	–	−	−	−	+	–	d	d	-	d	−	+
  Urease	−	d	+	+	d	−	−	−	−	−	−	−
Sugar fermentation:
  Glucose	+	d	d	+	+	+	+	−	−	−	−	−
  Lactose	−	−	−	+	+	−	−	−	−	−	−	−
  Mannose	w	+	+	+	+	+	d	−	−	−	−	−
  Raffinose	−	+	−	−	+	−	−	−	−	−	−	−
Production of saccharolytic and proteolytic enzymes:
  ArgA	−	+	+	+	−	−	+	+	+	+	−	+
  α-GAL	−	+	−	−	−	−	−	−	−	−	−	−
  β-GAL	−	−	−	+	−	−	−	−	−	−	−	−
  α-GLU	+	+	+	−	d	−	−	−	−	−	−	−
  β-GUR	−	+	+	−	−	−	−	−	−	−	−	−
  HisA	−	+	w	−	−	−	+	w	+	+	−	+
  LeuA	−	−	+	−	−	−	+	d	+	d	−	+
  PheA	−	−	w	−	−	−	−	−	+	−	−	+
  ProA	+	−	−	−	−	+	−	−	−	−	+	−
  PyrA	−	+	w	−	−	w	−	−	−	−	−	−
footnote a: Symbols: +, >85% positive; d, different among strains; −, 0–15% positive; w, weak reaction; ND, not determined. FA, fatty acid: upper-case letter = major product, lower-case letter = minor product; B, butyrate; C, capronate; iC, iso-capronate; iv, iso-valerate; A, acetate; L, lactate; P, propionate; ALP, alkaline phosphatase; α-GAL, α-galactosidase; β-GAL, β-galactosidase; α-GLU, α-glucosidase; β-GUR, β-glucronidase; ArgA, arginine arylamidase(AMD); ProA, proline AMD; PheA, phenylalanine AMD; LeuA, leucine AMD; PryA, pyloglutamyl AMD; HisA, histidine AMD.





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TABLE 190. Descriptive characteristics of the species of the genus Filifactora
Characteristic	F. alocis	F. villosus
Production of:
  Acetate	+b	+
  Butyrate	+b	+
  Isobutyrate	−	+
  Formate	−	+
  Isovalerate	−	+
  Lactate	−	+c
  Succinate	−	+c
  Methylmalonate	−	+c
Spore formation	−	+
Gram reaction	−	+
Hemolysis on blood agar plates	−	−
Utilization of pyruvate	−	+
DNA G+C content (mol%)	28–34	NT
Growth at 37°C	+	+
footnote a: NT, Not tested.
footnote a: Small amounts.
footnote b: Small to moderate amounts.





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TABLE 191. Characteristics of species of the genus Ruminococcusa
	R. flavefaciens	R. albus	R. bromii	R. callidus	R. gnavus	R. hansenii	R. hydrogenotrophicus	R. lactaris	R. luti	R. obeum	R. productus	R. schinkii	R. torques   
Characteristic
16S rRNA gene	X83430	X85098	X85099	X85100	D14136	D14155	X95624	L76602	AJ133124	X85101	D14144	X94965	L76604
   accession no.
DNA G+C content	39–44	43–46	39–40	42	41	37–38	45	43	43.3	45	44–45	46–47	43
   (mol%)
Major PYG product	A, F, S	A, F	A	S, a	A, F	L, a	A	A, F	A	A	L, a	A	L, a
Fermentation of:
   Arabinose	−	−	−	−	+	−	−	−	+	+	+	+	−
   Cellobiose	+	+	−	+	−	−	+	−	+	+	+	+	−
   Glucose	−	+	+	+	+	+	+	+	+	+	+	+	+
   Lactose	+	+	−	+	−	+	ND	+	+	+	+	ND	+
   Mannose	−	+	w/−	−	−	−	d	w/−	+	+	+	+	w/−
   Maltose	−	−	+	+	+	+	ND	d	+	+	+	+	w
   Mannitol	−	−	−	−	−	−	−	+	−	−	+	ND	−
   Raffinose	−	−	−	+	+	+	ND	−	+	+	+	+	−
   Sucrose	−	+	−	+	−	−	−	−	+	−	+	+	−
   Xylose	−	−	−	w/−	+	−	ND	−	+	+	+	+	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions; −, 0–15% positive; w, weak reaction; ND, not determined; A, acetate; F, formate; S, succinate; L, lactate.





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TABLE 192. Characteristics differentiating Acetanaerobacterium elongatum from its phylogenetic relativesa
	Acetanaerobacterium elongatum	Anaerofilum agile	Anaerofilum pentosovorans	Anaerotruncus colihominis	Clostridium cellulosi	Clostridium leptum	Clostridium methylpentosum	Clostridium sporosphaeroides	Eubacterium siraeum	Fusobacterium prausnitzii	Ruminococcus flavefaciens   
Characteristic
DNA G+C content	50.5	54.5	55	54	35	51–52	46	27	45	52–57	39–44
  (mol%)
Cell morphology	Rod	Rod	Rod	Rod	Rod	Rod	Ring	Rod	Rod	Rod	Coccus
Spore formation	−	−	−	−	+	+	+	+	−	−	−
Products from PYGb	A2	LA2F	LA2F	AB	A2	A(2)	−	ABp	−	FBAL	S2(L)
H2 producedc	4	−	−	+	4	4	−	4	−	−	4
Motility	+	+	−	−	+	−	−	−	−	−	−
Optimum growth	37	37	25–40	36–40	55–60	37	45	37–45	37–45	37	37–42
  temperature (°C)
footnote a: Symbols: +, >90% of strains positive; −, <10% of strains positive.
footnote b: Products from PYG (peptone-yeast extract-glucose; given in decreasing order of amounts usually detected): A, acetate; B, butyrate; F, formate; L, lactate; P, propionate; S, succinate; 2, ethanol. Upper-case letters and arabic numerals indicate at least 1 mg/ml of culture, and lower-case letters and number within parentheses indicate less than 1 mg/ml of culture. Products in parentheses are not detected uniformly.
footnote c: On a scale of − (negative) to 4 (abundant); +, H2 produced.





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TABLE 193. Characteristics differentiating the genus Anaerotruncus from phylogenetically closely related taxaa,b
	Anaerotruncus	Acetanaerobacterium	Anaerofilum	Clostridium cellulosi	Clostridium leptum	Clostridium sporosphaeroides	Ethanoligenens	Eubacterium siraeum	Fecalibacterium	Ruminococcus	Subdoligranulum   
Characteristic
Cellular morphology	Thin rods	Thin rods	Thin long rods	Rods	Rods	Rods	Rods	Rods	Rods	Coccoid	Coccoid-droplet,
                                                                                                                                                                                                                                                                                    highly pleomorphic
Spores	+	−	−	+	+	+	−	−	−	−	−
Motility	−	+	d	+	−	−	+	d	−	−	−
End products of	A, B	A, E	L, A, E, F,	A, Ec	A, e	A, B, p	A, E	A, E, l, b, sd	B, L, F,s,(p)	A,E,L,S,f, various	B, L, a, s
  metabolism	2,3-butanediol	(depending on species)e
Hydrolysis of esculin	−	+	d	+	d	−	+	d	+	d	+
Hydrolysis of starch	−	−	−	+	−	−	w	d	d	d	−
Cellulose degradation	−	−	−	+	−	−	ND	−	−	d	−
Growth at 60 °C	−	−	−	+	−	−	−	−	−	−	−
DNA G + C content	53–54	49–50	54–55	35	51–52	27	48–49	45	47–57	39–46	52
  (mol%)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions −, 0–15% positive; w, weak reaction; ND, not determined; A, acetate; B, butyrate; E, ethanol; F, formate; L, lactate; P, propionate; S, succinate; minor products are indicated by lower-case letters; products in parentheses may or may not be formed.
footnote b: Data from Acetanaerobacterium (Chen and Dong, 2004), Anaerophilum (Zellner et al., 1996), Anaerotruncus (Lau et al., 2006; Lawson et al., 2004), Clostridium cellulosi (Yanling et al., 1991), Clostridium leptum (Cato et al., 1986), Clostridium sporosphaeroides (Cato et al., 1986), Ethanoligenens (Moore and Moore, 1985) Eubacterium siraeum (Moore and Moore, 1985), Fecalibacterium (Duncan et al., 2002), Ruminococcus (Bryant, 1985), and Subdoligranulum (Holmstrom et al., 2004).
footnote c: From cellulose fermentation.
footnote d: PY-cellobiose broth.
footnote e: Genus Ruminococcus is phylogenetically heterogenous; data refer to Ruminococcus albus, Ruminococcus bromii, Ruminococcus callidus, and Ruminococcus flavescens.





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TABLE 194. Phenotypic properties of Faecalibacterium prausznitzii strainsa
Carbohydrate substrate	A2-165	L2-6	27766	27768T
Arabinose	−	−	−	−
Cellobiose	+	−	−	w
Fructose	+	+	+	+
Maltose	+	+	−	w
Mannitol	−	−	−	ND
Melezitose	−	−	+	−
Melibiose	−	−	−	−
Raffinose	−	−	−	−
Rhamnose	−	−	−	−
Ribose	−	−	−	−
Sucrose	−	w	−	w
Trehalose	−	−	−	−/w
Xylose	−	−	−	−
Starch, soluble	+	+	+	w
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; ND, not deter- mined.





#####
TABLE 195. Short-chain fatty acid formed and utilized (mM) by Faecalibacterium prausnitzii strains on M2G medium (Duncan et al., 2002)
Strain	A2-165	L2-6	27766	27768T
Formate	17.3	7.6	4.7	10.3
Acetate	−5.3	−12.3	−10.2	−9.7
Butyrate	13.8	18.6	13.2	18.6
d-Lactate	1.7	5.3	2.6	5.5





#####
TABLE 196. Characteristics which are useful in differentiating Fastidiosipila sanguinis from other taxa in rRNA cluster III and some other related organismsa,b
	Fastidiosipila sanguinis	Acetivibrio cellulolyticus	Anaerofilum	Bacteroides cellulosolvens	Clostridium aldrichii	Clostridium cellobioparum	Clostridium cellulolyticum	Clostridium hungatei	Clostridium papyrosolvens	Clostridium stercorarium	Clostridium thermocellum	Clostridium thermosuccinogenes	Faecalibacterium prausnitzii	Papillibacter cinnaminivorans   
Characteristic
Cellular	Cocci	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods	Rods Rods
  morphology
Spores	−	−	−	−	+	+	+	+	+	d	+	+	−	−
Gram-stain	+	−	+	−	+	−	+	−	−	−	−	−	−	−
Motility	−	+	d	−	+	+	+	+	+	d	−	+	−	−
Flagella	−	M	P	−	PB	P	P	SP	P	P/SL	−	P	−	−
End products	A, B	A, B, Pc A, E, F, L, A, E, Lc A, B, P, A, E, L,	A, E,	A, E,	A, E, Ld	A, L, E	A, E, Le	A, E,	B, L,	ND
  of metabolism	2,3-buta-	iB, iV,	Fd	F, L	L, Fd	F, L, S	F, S
                                                              nediol	L, S
Cellulose	−	+	−	+	+	+	+	+	+	+	+	−	−	−
degradation
Growth at 60°C	−	−	−	−	−	−	−	−	−	+	+	+	−	−
Mol% G+C	33	38	54–55	43	40	28	41	40	30	39–43	38–39	36	47–57	56
footnote a: Characteristics are scored as: +, positive; −, negative; d, strain-dependent; ND, not determined; M, monotrichous; P, peritrichous, PB, polar bundle; SL, single lateral; SP, subpolar; End products, A, acetate; B, butyrate; E, ethanol; F, formate; iB, isobutyrate; iV, isovalerate; L, lactate; S, succinate.
footnote b: Data from Cato et al. (1986); Defnoun et al. (2000); Duncan et al. (2002); Falsen et al. (2005); Madden et al. (1982); Monserrate et al. (2001); Murray et al. (1984); Patel et al. (1980); Petitdemange et al. (1984); Yang et al. (1990); Zellner et al. (1996).
footnote c: Cellobiose fermentation.
footnote d: Cellulose fermentation.





#####
TABLE 197. Characteristics which are useful in differentiating Fastidiosipila sanguinis from some other Gram-positive coccus-shaped taxaa,b
	Fastidiosipila sanguinis	Anaerococcus prevotii	Anaerococcus tetradius	Anaerococcus lactolyticus	Anaerococcus hydrogenalis	Anaerococcus octavius	Anaerococcus vaginalis	Peptoniphilus asaccharolyticus	Peptoniphilus lacrimalis	Peptoniphilus harei	Peptoniphilus ivorii	Peptoniphilus indolicus	Gallicola barnesae	Finegoldia magna	Micromonas micros	Peptostreptococcus anaerobius	Peptococcus niger   
Characteristic
Major terminal VFAc	A, B	B	B	B	B	B, C	B	B	B	B	B	B	A, B	A	A	IC, IV	C
Production of:
   Indole	−	−	−	−	+	−	d	d	−	d	−	+	W	−	−	−	−
   Urease	−	d	+	+	d	−	−	−	−	−	−	−	−	−	−	−	−
   Alkaline phosphatase	−	−	−	−	d	−	d	−	−	−	−	+	−	d	+	−	−
Fermentation of:
   Glucose	−	d	d	+	+	+	+	−	−	−	−	−	−	−	−	+	−
   Lactose	−	−	−	+	+	−	−	−	−	−	−	−	−	−	−	−	−
   Raffinose	−	+	−	−	+	−	−	−	−	−	−	−	−	−	−	−	−
   Mannose	−	+	+	+	+	+	d	−	−	−	−	−	−	−	−	+	−
Activity for:
   α-Galactosidase	+	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−	−
   β-Galactosidase	+	−	−	+	−	−	−	−	−	−	−	−	−	−	−	−	−
   α-Glucosidase	+	+	+	−	d	−	−	−	−	−	−	−	−	−	−	W	−
   β-Glucosidase	+	+	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−
   Arginine arylamidase	d	+	+	+	−	−	+	+	+	+	−	+	−	+	+	−	−
   Proline arylamidase	+	−	−	−	−	+	−	−	−	−	+	−	−	−	+	+	−
   Phenylalanine arylamidase	−	−	W	−	−	−	−	−	+	−	−	+	−	−	−	−	−
   Leucine arylamidase	d	−	+	−	−	−	+	d	+	d	−	+	−	+	+	−	−
   Pyroglutamic acid arylamidase	−	+	W	−	−	W	−	−	−	−	−	−	−	+	+	−	−
   Histidine arylamidase	d	+	W	−	−	−	+	W	+	+	−	+	−	d	+	−	−
G+C content (mol%)	33	29–33	30–32	30–34	30–34	26–31	30–34	31–32	30–34	25	29	32–35	32–34	32–34	28–30	34–36 50–51
footnote a: Characteristics are scored as: +, positive; −, negative; d, strain-dependent; W, weak.
footnote b: Data from Ezaki et al. (2001) and Falsen et al. (2005).
footnote c: VFA, volatile fatty acids; B, butyrate; C, caproate; IC, isocaproate; IV, isovalerate; A, acetate.





#####
TABLE 198.	Characteristics that differentiate Papillibacter cinnamivorans from Sporobacter termitidisa
                                    Papillibacter	Sporobacter termitidis
Characteristic	cinnamivorans
Habitat	Shea cake fed	Digestive tract of the
                               anaerobic digester	wood-feeding termite,
                                                           Nasutitermes lujae
Morphology	Rod-shaped with	Slightly curved rods
                               pointy ends, occur
                              singly, in pairs, or in
                                      chains
Size (μm)	0.5–0.6 × 1.3–3.0	0.3–0.4 × 1.2
Spore	−	+
Motility	−	+
Temperature	37	32–35
  optimum (°C)
pH optimum	7.5	6.7–7.2
NaCl optimum (g/l)	5–10	0–5
Growth on aromatic
compounds:b
  Cinnamate	+	−
  2-Methoxycinnamate	−	ND
  3-Methoxycinnamate	+	ND
  4-Methoxycinnamate	+	−
  3,4,5-Trimethoxycin-	ND	+
     namate
  Sinapate	−	+
  3,4-Dimethoxycinna-	ND	+
     mate
  3,4,5-Trimethoxyben-	−	+
     zoate
  Ferulate	−	+
  Syringate	−	+
  Vanillate	−	+
DNA G+C content	56	57
  (mol%)
Reference	Defnoun et al.	Grech-Mora et al.
                                     (2000)	(1996)
footnote a: Symbols: +, positive; −, negative; ND, not determined.
footnote b: Substrates tested but not used by both strains include the following: aromatic compounds (benzoate, phenylacetate, caffeate, gallate, phloroglucinol, pyrogallol, catechol, p-coumarate, phenol, 4-hydroxybenzoate), organic acids (pyruvate), carbohydrates (glucose, fructose, ribose, xylose, maltose, galactose, lactose), and alcohols (methanol, ethanol).





#####
TABLE 199.	Characteristics differentiating the genus Subdoligranulum from phylogenetically closely related taxaa,b
	Subdoligranulum	Anaerofilum	Clostridium cellulosi	Clostridium leptum	Clostridium sporosphaeroides	Eubacterium siraeum	Faecalibacterium	Ruminococcusc   
Characteristic
Cellular mor-	Coccoid-	Thin long rods	Rods	Rods	Rods	Rods	Rods	Coccoid
  phology	droplet, highly
                        pleomorphic
Spores	−	−	+	+	+	−	−	−
Motility	Nonmotile	Motile	Motile	Nonmotile	Nonmotile	Motile	Nonmotile	Nonmotile
End products	B, L, a, s	L, A, E, F,	A, Ed	A, e	A, B, p	A, E, l, b, se	B, L, F	Various
  of metabolism	2,3-butanediol	(depending
                                                                                                                                                                                                                 on species)c
Hydrolysis of	+	ND	+	D	−	D	+	D
  esculin
Hydrolysis of	−	−	+	−	−	D	D	D
  starch
Cellulose degrad-	−	−	+	−	−	−	−	V
  ation
Growth at 60°C	−	−	+	−	−	−	−	−
DNA G+C content	52	54–55	35	51–52	27	45	47–57	39–46
  (mol%)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined. A (a), Acetic acid; B (b), Butyric acid; E (e), Ethanol; F, Formic acid; L, Lactic acid; P (p), Propionic acid; S (s), Succinic acid. Upper-case letter indicate major end products; lower-case letter indicate minor end products.
footnote b: Data from Anaerophilum (Zellner et al., 1996), Clostridium cellulosi (Yanling et al., 1991), Clostridium leptum (Cato et al., 1986), Clostridium sporosphaeroides (Cato et al., 1986), Eubacterium siraeum (Moore and Moore, 1985), Faecalibacterium (Duncan et al., 2002) and Ruminococcus (Bryant, 1985).
footnote c: Genus Ruminococcus is phylogenetically heterogeneous; data refers to Ruminococcus albus, Ruminococcus bromii, Ruminococcus callidus, and Ruminococcus flavescens.
footnote d: From cellulose fermentation.
footnote e: PY-cellobiose broth.





#####
TABLE 200. Characteristics that differentiate species in the family Syntrophomonadaceaea
	Syntrophomonas wolfei subsp. wolfei	Syntrophomonas wolfei subsp. saponavida	Syntrophomonas sapovorans	Syntrophomonas curvata	"Syntrophomonas erecta subsp. erecta"	"Syntrophomonas erecta subsp. sporosyntropha"	Pelospora glutarica	Syntrophospora bryantii	Syntrophothermus lipocalidus	Thermosyntropha lipolytica   
Characteristic
Cell width (μm)	0.5–1.0	0.4–0.6	0.4–0.6	0.5–0.7	0.6–0.8	0.5–0.7	0.8	0.4	0.4–0.5	0.3–0.4
Cell length (μm)	2.0–7.0	2.0–4.0	2.0–4.0	2.3–4.0	2.0–8.0	4–14	4.5–6.5	4.5–6	2.0–4.0	2.0–3.5
Temperature range (°C)	25–45	ND	25–45	20–42	25–47	20–48	20–37	28–34	45–60	52–70
Optimum growth temp. (°C)	35–37	ND	35–37	35–37	37–40	37–40	37	ND	55	60–66
pH range	6.2–8.0	ND	6.3–8.1	6.3–8.4	6.0–8.8	5.5–8.4	>6.0	6.5–7.5	5.8–7.5	7.0–9.5
Optimum pH	7.0–7.5	ND	7.3	7.5	7.8	7.0	7.1–8.2	ND	6.5–7.0	8.1–8.9
Motility	+	+	+	+	+	−	+	−	+	−
Spore formation	−	−	−	−	−	+	+	+	−	−
Major cellular fatty acids	C16:1, C16:0,	ND	ND	C14:0, C15:0,	C14:0, C16:0,	ND	ND	ND	ND	ND
                                            C15:0	OH-C14:0	C16:1, iso-C17:1
DNA G+C content (mol%)	45.1	ND	ND	46.6	43.2	40.6–40.9	49.0	37.6	51	43.6
Substrate utilization in pure culture:
  Yeast extract	−	ND	ND	−	−	−	−	−	−	+
  Tryptone	−	−	ND	−	−	−	ND	ND	−	+
  Casamino acids	−	ND	ND	ND	ND	ND	−	ND	−	+
  Crotonate	+	+	−	+	+/−	+	−	+	+	+
  Betaine	ND	ND	ND	ND	ND	ND	ND	ND	−	+
  Pyruvate	−	ND	−	−	−	−	−	−	−	±
  Ribose	−	ND	ND	−	−	−	ND	−	−	±
  Xylose	−	ND	−	−	−	−	−	ND	−	±
  Glutarate	ND	ND	ND	ND	ND	ND	+	ND	ND	ND
  Butyrate plus pentenoate	−	ND	−	+	+/−	−	ND	+	ND	ND
  Butyrate plus dimethyl sulfoxide	ND	ND	ND	ND	+	+	ND	ND	ND	ND
                                                                                                                                                                                                                                                                                                                                   (continued)
                                                                                                                                                                                                                                                                                                                                                                   1047





#####
TABLE 200. (continued)
	Syntrophomonas wolfei subsp. wolfei	Syntrophomonas wolfei subsp. saponavida	Syntrophomonas sapovorans	Syntrophomonas curvata	"Syntrophomonas erecta subsp. erecta"	"Syntrophomonas erecta subsp. sporosyntropha"	Pelospora glutarica	Syntrophospora bryantii	Syntrophothermus lipocalidus	Thermosyntropha lipolytica	1048   
Characteristic
Substrate utilization in co-culture with
methanogens:
  Acetate C2:0	−	ND	−	−	−	−	ND	ND	−	−
  Propionate C3:0	−	−	−	−	−	−	ND	−	−	−
  Butyrate to caprylate C4:0–C8:0b	+	+	+	+	+	+	−	+	+	+
  Pelargonate C9:0	ND	+	ND	ND	ND	ND	ND	+	+	+
  Caprate C10:0	−	+	+	+	−	−	ND	+	+	+
  Laurate C12:0	−	+	+	+	−	−	ND	−	−	+
  Myristate C14:0	−	+	+	+	−	−	ND	−	−	+
  Palmitate C16:0	−	+	+	+	−	−	ND	−	−	+
  Stearate C18:0	−	+	+	+	−	−	ND	−	−	+
  Oleate C18:1	−	−	+	+	−	−	ND	ND	−	+
  Linoleate C18:2	−	−	+	−	−	−	ND	ND	−	+
  Isobutyrate	−	−	−	−	−	−	ND	−	+	−
  Isovalerate	−	−	−	−	−	−	ND	ND	−	−
  Triacylglycerides	ND	−	−	ND	ND	ND	ND	ND	−	+
Habitat	Anaerobic	Anaerobic	Anaerobic	Wastewater	Wastewater	Wastewater	Anoxic	Aquatic	Wastewater	Alkaline hot
                                               digester	digester	digester	treatment	treatment	treatment	freshwater	and marine	treatment	springs
                                                sludge	sludge	sludge	sludge	sludge	sludge	sediment	anaerobic	sludge
                                                                                                                                                                                                                                                                               sediments
footnote a: Only differences found among the shown species are listed in this table. Syntrophomonas wolfei subsp. wolfei: type strain is DSM 2245; data are from McInerney et al. (1981, 1979), Beaty & McInerney (1987), Henson et al. (1988), Lorowitz et al. (1989), Zhang et al. (2005a). Syntrophomonas wolfei subsp. saponavida: type strain is DSM 4212; data are from Lorowitz et al. (1989). Syntrophomonas sapovorans: type strain is DSM 3441; data are from Roy et al. (1986). Syntrophomonas curvata: type strain is DSM 15682; data are from Zhang et al. (2004, 2005a). "Syntrophomonas erecta subsp. erecta" and "Syntrophomonas erecta subsp. sporosyntropha": data are from Zhang et al. (2005a) and Wu et al. (2006). Syntrophospora bryantii: type strain is DSM 3014; data are from Stieb & Schink (1985), Zhao et al. (1990), Dong et al. (1994). Pelospora glutarica: type strain is DSM 6652; data are from Matthies & Schink (1992a), Matthies et al. (2000). Thermosyntropha lipolytica: type strain is DSM 11003; data are from Svetlitshnyi et al. (1996). Syntrophothermus lipocalidus: type strain is DSM 12680; data are from Sekiguchi et al. (2000). −, Negative; ±, weak; +/−, variable among strains; +, positive; ND, not determined.
footnote b: Straight-chain fatty acids with C4 (butyrate) to C8 (caprylate).





#####
TABLE 201. Relative content (%) of cellular fatty acids of Veillonella speciesa
            V. parvula	V. atypica V. caviae	V. criceti V. denticariosi V. dispar V. montpellierensis V. ratti V. rodentium
Fatty acid ATCC 17745T ATCC 17744T DSM 20738T DSM 20734T RBV 106T ATCC 17748T ADV 281.99T ATCC 17746T ATCC 17743T
11:00	1.8	1.1	1.4	2	0.5	0.8	2.3	2.1	1.6
12:00	4.9	3.8	4	1.4	3	3.8	7	4.5	5
13:00	24	20.4	7.3	16.3	12.9	23.5	6.3	20	25.3
14:0 iso	1.9	0.6	1.2	–	5.1	1.5	–	0	–
14:00	6.5	5.7	3.1	1.2	3.9	4.9	5	2	9.2
15:00	12	17.7	7	12.7	4.4	7	6.3	10.3	11.6
14:0 2OH	–	0.3	–	0.3	–	–	–	1	–
16:1 ω9c	5.2	5.2	10.6	4.2	4.5	7.7	8.4	4.8	5.5
16:00	7	7.5	10.3	3.7	8.6	8.4	12.9	4.6	6.7
17:1 ω8	22.3	25.7	29.9	48.9	10.1	25.6	20.7	36.9	17
17:00	4.1	2.4	2.5	2.6	3.2	2.5	2	2.4	4.2
18:1 ω9c	6.2	4.3	14.3	2.8	5.7	8	17.4	6.1	6.7
18:1 ω9t	–	–	1.9	1.2	3.5	–	2	–	–
18:00	3.9	2.7	6.2	2.1	6.6	5.7	11.1	5.8	6.7
footnote a: Fatty acid nomenclature: unsaturated fatty acids, the position of the double bond can be located by counting from the methyl (ω) end of the carbon chain; OH, hydroxylated fatty acids; cis, trans isomers are indicated by the suffix c and t, respectively.





#####
TABLE 202. Differentiation of Acetonema from related genera
                           Acetonemaa	Pelosinusb	Sporotaleac	Propionisporad	Anaerosinuse	Dendrosporobacterf
Cell shape	Straight rods	Slightly curved rods	Straight rods	Curved rods	Curved rods	Straight rods
Cell size	0.4 × 6–60 μm	0.6 × 2–6 μm	0.6 × 2–12 μm	0.6 × 2–6 μm	0.5 × 2–10 μm	0.5 × 3 μm
Endospores	+	+	+	+	−	+
Flagella	1–3 peritrichous	1–6 peritrichous	Peritrichous	7–10 concave side	Not found	1–3 peritrichous
                                                                                               of cell
Temp opt (°C)	30–33	22–30	19–35	35–37	37	25–30
Growth on:
  H2:CO2	+	−	−	−	−	−
  Fructose	+	+	+	+	−	+
  Fumarate	+	+	+	NDg	−	ND
  Glucose	+	+	+	+/−	−	ND
  Glycerol	−	−	+	+	+	+
  Lactate	−	+	+	−	−	ND
  Malate	−	+	+	ND	−	ND
  Pyruvate	+	+	ND	−	−	ND
  Succinate	−	+	−	ND	−	ND
End products of	B, H2, A, P	A	P, A	P, A	P	A, P, propanol, H2
  fermentationh	(from glucose)	(from citrate)	(from glucose)	(from fructose)	(from glycerol)	(from fructose)
DNA G + C	51.5	41.0	ND	42–48	35.0	52.0–54.0
  content (mol%)
footnote a: Kane and Breznak (1991).
footnote b: Shelobolina et al. (2007).
footnote c: Boga et al. (2007).
footnote d: Biebl et al. (2000)and Abou-Zeid et al. (2004).
footnote e: Schauder and Schink (1989) and Strömpl et al. (1999).
footnote f: Strömpl et al. (2000).
footnote g: ND = Not determined.
footnote h: Major products: A, Acetate; B, Butyrate; P, Propionate.





#####
TABLE 203. Characteristics differentiating the genera Anaeroarcus and Anaeromusa
Characteristic	Anaeroarcusa	Anaeromusab
Flagella	Subpolar, single	Up to 16, predominantly on the
                                                                                                                       concave side of the cell
Substrates utilized	Citrate, fumarate, malate, lactate, pyruvate, dihydroxyacetone, fructose,	Lactate, pyruvate, aspartate,
                                           1,2-propanediol, aspartate, glutamate. Slight degradation of glycerol;	glutamate
                                           glycerol 3-phosphate degraded in the presence of yeast extract
Fermentation products	Acetate and propionate from all substrates; succinate from fumarate,	Acetate and propionate from
                                           malate and aspartate; H2 (traces), 1,3-propanediol from glycerol;	all substrates; succinate
                                           propanol from 1,2-propanediol; traces of lactate from sugars	from aspartate
Ferric iron reduction	+	NDc
Cytochromes	b	b, c
16S rDNA sequence similarity (%)	99.5
footnote a: Data from Outtara et al. (1992).
footnote b: Data from Nanninga et al. (1987).
footnote c: ND, Not determined.





#####
TABLE 204. Characteristics useful in differentiation of the genus Anaeroglobus from other closely related generaa,b
Characteristics	Anaeroglobus	Megasphaera	Veillonella	Acidaminococcus
Cell diameter (μm)	0.5–1.1	0.4–2.6	0.3–0.5	0.6–1.0
Gas production	−	+	+	+
Acid production from:
  Galactose	+	−	−	−
  Mannose	+	−	−	−
Fermentation of lactate	−	+	+	−
Decarboxylation of succinate	−	−	+	−
Metabolic end productsd	A, P, iB, B, iV	A, P, B, V, C	A, P	A, B
DNA G+C content (mol%)	51.8 (Tm)	53.1–54.1 (Bd), 42.4.–46.4 (Tm)	40.3–44.4 (Tm)	56.6 (Tm)
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: Adapted from Carlier et al. (2002) and Marchandin et al. (2003).
footnote c: Cell size varies according to species.
footnote d: A, acetic acid; P, propionic acid; iB, isobutyric acid; B, butyric acid; iV, isovaleric acid; V, valeric acid; C, caproic acid.





#####
TABLE 205. Descriptive and differential characteristics of Dialister species and related taxaa
Characteristic	D. pneumosintes	D. invisus	D. micraerophilus	D. propionicifaciens
Growth in microaerophilic	−	−	+	d
conditions
Colistin (10 μg)	R	S	R	R
Growth stimulation by sodium	−	−	−	+
succinate
Metabolic end productsb	a (trace)	a, p (trace)	Not detected	a, l, p
Rapid ID32A profilec	0000 0124 01	0000 0000 00	2000 0133 05	0000 0000 00
DNA G+C content (mol%)	35	45–46	36	nd
footnote a: Symbols: +, 90% or more of strains are positive; −, 90% or more of strains are negative; d, 11–89% of strains are positive; S, sensitive; R, resistant.
footnote b: a, Acetate; l, lactate; p, propionate.
footnote c: Enzyme profile generated by RapidID 32A anaerobe identification kit (bioMerieux).





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TABLE 206. Utilization of different carbon sources by Megasphaera speciesa,b
                                                                                  M. cerevisiae	M. paucivorans
                       M. elsdenii	M. cerevisiae	M. cerevisiae	VTT E-84195,	M. micronuciformis	VTT E-032341T,	M. sueciensis
Carbon source	ATCC 25940T	DSM 20462T	DSM 20461	VTT E-85230	AIP 412.00T	VTT E-042576	VTT E-97791T
Arabinose	−	+	−	+	−	−	−
Fructose	+	+	+	+	−	−	−
Glucose	+	−	−	−	−	−	−
Mannitol	+	−	−	−	−	−	−
Maltose	+	−	−	−	−	−	−
Sucrose	+	−	−	−	−	ND	ND
Lactate	+	+	+	+	−	−	−
Gluconate	+	+	ND	ND	−	+	+
None	(+)	(+)	(+)	(+)	ND	(+)	(+)
footnote a: +, pH ≤5.5 or enhanced growth in comparison to medium w/o the added carbon source; (+), pH 5.5–6.0 or slight growth; −, no additional growth or pH decrease caused by the carbon source; ND, not determined.
footnote b: Test results (except for the strains in parentheses): none of the strains used adonitol, esculin, d-cellobiose, dulcitol, erythritol, glycerol (AIP 412.00T), i-inositol, inulin, lactose, α-d-melibiose, melezitose (AIP 412.00T), N-acetylglucosamine, raffinose, rhamnose, d-ribose, d-salicin, sorbitol (VTT E-97791T, VTT E-032341T), succinate, trehalose (VTT E-97791T, VTT E-032341T), d-xylose or xylitol. All strains used pyruvate (data compiled from Haikara, 1991; Marchandin et al., 2003b; Juvonen and Suihko, 2006).





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TABLE 207. Characteristics differentiating the species of the genus Megasphaeraa,b
Characteristic	M. elsdenii	M. cerevisiae	M. micronuciformis	M. paucivorans	M. sueciensis
Cell size (μm)	1.6–2.6	1.3–2.1	0.4–0.6	1.2–1.9 × 1.0–1.4	1.0–1.4 × 0.8–1.2
Acid production from:
  l-Arabinose	−	±	−	−	−
  d-Fructose	+	+	−	−	−
  d-Glucose	+	−	−	−	−
  d-Maltose	±	−	−	−	−
  Mannitol	±	−	−	−	−
Susceptibility to:
  5 μg Vancomycin	R	R	S	R	R
  10 μg Colistin	S	S	S	R	R
Lactate fermentation	+	+	−	−	−
Gluconate fermentation	+	+	−	+	+
Gas production	+	+	−	+	+
Volatile fatty acids producedc	A, (P), (iB), B,	A, P, (iB), B,	A, P, (iB), B, iV,	A, (P), iB, B, iV, V,	(A), P, iB, B, iV,
                                             iV, V, C	iV, V, C	(V), PhA	(iC), C	V, C
G+C content of DNA (mol%)	53.1–54.1 (Bd)	42.4–44.8 (Tm)	46.4 (Tm)	40.5 (Tm)	43.1 (Tm)
footnote a: ±, Variable; R; resistant, S; susceptible. A, acetic acid; P, propionic acid; iB, iso-butyric acid; B, butyric acid; iV, iso-valeric acid; V, valeric acid; C, cap- roic acid; PhA, 2-phenylacetic acid. For other symbols, see footnote of Table 206. Adapted from Marchandin et al. (2003b) and Juvonen and Suihko (2006).
footnote b: Taxa (reference): Megasphaera elsdenii (Juvonen and Suihko, 2006; Rogosa, 1984a); Megasphaera cerevisiae (Engelmann and Weiss, 1985; Juvonen and Suihko, 2006); Megasphaera micronuciformis (Juvonen and Suihko, 2006; Marchandin et al., 2003b), Megasphaera paucivorans and Megasphaera sueciensis (Juvonen and Suihko, 2006).
footnote c: Parentheses indicate that production is not constant. Major products are underlined.





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TABLE 208. Characteristics useful in differentiating the genus Megasphaera from other genera of anaerobic Gram-stain-negative cocci belonging to the family Veillonellaceaea,b
Characteristic	Megasphaera	Acidaminococcus	Anaeroglobus	Veillonella
Cell size (μm)	0.4–0.6 × 1.3–2.6	0.6–1	0.5–1.1	0.3–0.5
Acid production from:
  Galactose	−	−	+	−
  Mannose	−	−	+	−
Decarboxylation of succinate	−	−	−	+
Reduction of nitrate	−	−	−	+
Volatile fatty acids produced in	A, (P), (iB), B, iV, (V)	A, B	A, P, iB, B, iV	A, P
  sugar-containing or sugar-free medium
DNA G+C content (mol%)	53.1–54.1(Bd), 40.5–46.4 (Tm)	56.6	51.8	40.3–44.4
footnote a: For symbols, see standard footnote of Table 207.
footnote b: Adapted from Carlier et al., (2002). Data for Megasphaera elsdenii, Acidaminococcus, and Veillonella were taken from Rogosa, (1984a). Data for Megasphaera cerevisiae are given by Engelmann and Weiss, (1985). Data for Megasphaera micronuciformis were from Marchandin et al., (2003b). Data for Megasphaera paucivorans and Megasphaera sueciensis are from Juvonen and Suihko (2006).





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TABLE 209. Differentiation of Mitsuokella and other genera of Gram-stain-negative, anaerobic, non-spore-forming rodsa
Genus	Mitsuokella	Bacteroides	Prevotella	Porphyromonas	Selenomonas	Eikenella	Hallella
DNA G+C content (mol%)	56–58	40–48	40–60	46–51	54–61	56–58	58
Saccharolytic	+	+	+	−	+	−	+
Major end productsb	L, A/a, S/s	S, A	S, A	A, B, iV	P, A	a	S, a, l
Predominant fatty acid	C16:1c	anteiso-C15:0	anteiso-C15:0	iso-C15:0	C14:0 DMA	C16:0	C16:0
Peptidoglycan type	mDpmc	Dpm	mDpm	No Dpm	ND	ND	ND
Menaquinones	−c	+	+	+	−	ND	ND
Motility	−	−	−	−	+	−	−
footnote a: Data from Shah and Collins (1982), Moore et al. (1994), Willems and Collins (1995b).
footnote b: A and a, acetic acid; B, butyric acid; L and l, lactic acid; P, propionic acid; S and s, succinic acid; iV, isovalerate. Upper-case letters indicate large amounts produced; lower-case letters indicate smaller amounts produced.
footnote c: No information available for Mitsuokella jalaludinii.





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TABLE 210. Phenotypic characteristics of Mitsuokella speciesa, b
Characteristic	M. jalaludinii	M. multacida
Methyl red test, Voges–Proskauer test	+	+c
Growth in 4.5% NaCl	−	−c
Growth at 45°C	+	V
Growth at 47°C	+	−c
Urease, hydrolysis of Tween 80, arginine decarboxylase	−	−c
Malate dehydrogenase	ND	+
Glutamate, glucose-6-phosphate and 6-phosphogluconate dehydrogenases	ND	−
Meat digestion, lecithinase	ND	−
Coagulation of milk, hemolysis	ND	V
Growth in 20% bile	ND	+
Acid from:
  Cellobiose, trehalose	+	+d
  Starch	+	+e
  Inositol	+	vf
  Melezitose	−	+g
  Sorbitol, ribose, esculin	+	v
  Glycerol	+	−
  Glycogen	−	vh
  Mannitol, rhamnose	−	v
  Amygdalin	−	−d
  Dextrin	ND	+
  Erythritol	ND	v, w
  Sorbose	ND	−
  Arbutin, d-turanose, d-arabitol, 5-ketogluconate	+	+c
  d-Tagatose	−	+c
  d-Arabinose, l-xylose, methyl-β-xyloside, l-sorbose, N-acetylglucosamine,	−	−c
  xylitol, β-gentiobiose, d-lyxose, d-fucose, l-fucose, l-arabitol, gluconate,
  2-ketogluconate
Resistance to:
  Kanamycin (100 μg/ml)	+	−
  Penicillin (10 μg/ml), erythromycin (5 μg/ml), bacitracin (3 μg/ml)	+	v
  Brilliant green (0.001%)	−	+
  Rifampin (10 μg/ml), sodium propionate (1.5%)	ND	+
  Polymyxin B (10 μg/ml), colistin (10 μg/ml)	ND	−
footnote a: Data from Mitsuoka et al. (1974), Shah and Collins (1982), Shah et al. (1983) and Lan et al. (2002b).
footnote b: Both species hydrolyse starch and esculin and reduce nitrate to nitrite. All strains produce acid from glucose, mannose, fructose, galactose, l-arabinose, d-xylose, sucrose, maltose, lactose, salicin, melibiose and raffinose. No acid is produced from adonitol, dulcitol, inulin, meso-erythritol, α-methyl mannoside or α-methyl glucoside. Neither species produces gelatinase, indole, H2S or catalase and grows at 20°C. Both species are resistant to neomycin and sensitive to 0.005% crystal violet.
footnote c: Result only reported for the type strain (Lan et al., 2002b).
footnote d: Variable according to Holdeman et al. (1977).
footnote e: The type strain is negative according to Lan et al. (2002b).
footnote f: Positive according to Holdeman et al. (1986).
footnote g: Weak or negative response according to Holdeman et al. (1986).
footnote h: Negative according to Holdeman et al. (1986).





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TABLE 211. Differential characteristics of closely related anaerobic Gram-stain-negative rod-shaped bacteria isolated from breweriesa,b
                                     Pectinatus	Pectinatus	Pectinatus	Zymophilus	Zymophilus	Selenomonas
Characteristic	cerevisiiphilusc	frisingensisc	haikaraec	paucivorans	raffinosivorans	lacticifex
Acid produced from:
  N-Acetylglucosamine	−	+	−	−	+	ND
  Cellobiose	−	+	−	+	+	+
  Esculin	−	−	d	ND	ND	ND
  Inositol	−	+	+	−	+	−
  Lactose	−	−	+	−	+	+
  Maltose	−	−	−	+	+	d
  Mannitol	+	+	+	+	+	−
  Melibiose	+	−	+	−	+	+
  Raffinose	−	−	−	−	+	+
  Rhamnose	+	+	+	−	+	−
  Sorbitol	+	+	ND	+	+	−
  Sucrose	−	−	ND	+	+	+
  Xylitol	−	d	+	−	+	−
  Xylose	+	−	+	−	+	+
Acetoin production	+	+	+	−	−	ND
Catalase activity	−	−	+	ND	ND	ND
Urease activity	d	−	−	ND	ND	ND
Growth at 37°C	+	+	−	ND	ND	ND
Lactic acid as a main	−	−	−	−	−	+
  fermentation product
DNA G+C content (mol%)	38–41	38–41	39	39–41	38–41	51–52
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; ND, not determined.
footnote b: Adapted from Schleifer et al. (1990); Haikara (1991); Juvonen and Suihko (2006).
footnote c: Combined data for eleven, fourteen and four Pectinatus cerevisiiphilus, Pectinatus frisingensis and Pectinatus haikarae, respectively. All strains are positive for acid production from adonitol, l-arabinose, dl-erythritol, d-fructose, d-galactose, d-glucose, glycerol, mannose, d-ribose and utilization of dl-lactate. All strains are negative for acid production from glycogen, inulin and melezitose, for the utilization of suc- cinate and for the production of oxidase, desulfoviridin and indole, and for the hydrolysis of arginine and gelatin and for the reduction of nitrate.





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TABLE 212. Differentiation of Phascolarctobacterium from phylogenetic neighboring genera
Characteristics	Phascolarctobacterium	Succiniclasticum	Acidaminococcus	Succinispira
Morphology	Rods, pleomorphic,	Short rods	Coccus, diplococci	Curved rods, spiral
                                        branching
Motility	−	−	−	+
DNA G+C content (mol%)	41–42	52	56	36
Major fermentation end	Propionatea	Propionate, CO2	Acetate, butyrate, CO2	Formate, acetate, propioniate,
  products	malate, CO2, H2
Ability to ferment	−	−	−	−
  carbohydrates
Peptides, amino acids as	−	−	+	−
  main energy source
footnote a: Production of CO2 has not been reported by Del Dot et al. (1993).





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TABLE 213. Characteristics differentiating the species of the genus Selenomonasa
Characteristic	S. sputigena	S. artemidis	S. dianae	S. flueggei	S. infelix	S. lacticifex	S. noxia	S. ruminantium
Requirement for valerate	+	+	+	+	+	−	+	+
DNA G + C content (mol%)	57	58	53	56	58	51–52	57	48–53
Acid production from:
  Cellobiose	−	−	−	−	−	−	−	+
  Lactose	+	−	+	+	+	−	−	v
  Mannitol	−	+	+	+	+	−	−	+
  Sucrose	+	+	+	+	+	+	+	+
Lactic acid as major	−	−	−	−	−	+	−	v
  fermentation product
footnote a: Symbols: +, >85% positive; −, 0–15% positive; v, variable.





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TABLE 214. Utilization of substrates by species of the genus Sporomusaa
	1. S. sphaeroides	2. S. acidovorans	3. S. aerivorans	4. S. malonica	5. S. ovata	6. S. paucivorans	7. S. rhizae	8. S. silvacetica	9. S. termitida   
Utilization of
N-Acetylglucosamine	NR	NR	NR	NR	NR	NR	+	NR	NR
Betaine	+	NR	NR	+	+	+	+	+	+
2,3-Butanediol	+	NR	NR	+	+	+	NR	+	NR
Citrate	−	−	+	+	−	−	+	−	+
Ethanol	+	NR	+	+	+	+	−	+	+
Ferulate	NR	NR	NR	NR	NR	NR	−	+	NR
Formate	+	+	+	+	+	+	+	+	+
Fructose	−	+	−	+	+	−	−	+	−
Fumarate	−	+	+	+	−	−	NR	+	−
Glyercol	+	+	−	−	−	+	NR	+	−
H2–CO2	+	+	+	+	+	+	+	+	+
Lactate	+	NR	+	+	+	+	+	+	+
l-Malate	−	+	+	+	−	−	NR	NR	−
Mannitol	−	NR	+	NR	−	−	NR	−	+
Methanol	+	+	+	+	+	+	NR	+	+
Pyruvate	+	+	+	+	+	+	NR	+	+
Succinate	−	+b	+	+	−	−	NR	−	+
Syringate	NR	NR	+	NR	NR	NR	+	NR	NR
Vanillate	NR	NR	+	NR	NR	NR	+	+	NR
footnote a: Abbreviations: +, positive;−, negative; NR, not reported.
footnote b: Produces acetate from succinate; other species form propionate as the major succinate-derived product.





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TABLE 215. Characteristics differentiating Zymophilus from other related taxaa
	Zymophilus	Pectinatus	Propionispira	Selenomonas   
Characteristic
Acetoin production	−	+	ND	ND
Acid produced from:
  Maltose	+	−	ND	+
  Sucrose	+	−	ND	+
Lactic acid as major	−	−	−	− or +
  fermentation product
DNA G+C content (mol%)	38–41	38–41	36–37	48–58
Nitrogen fixation	ND	ND	+	ND
footnote a: Symbols: +, >85% positive; −, 0–15% positive; ND, not determined.





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TABLE 216. Characteristics differentiating Zymphilus raffinosivorans and Zymophilus paucivoransa
Characteristic	Z. raffinosivorans	Z. paucivorans
Acid produced from:
  Dulcitol	+	−
  Inositol	+	−
  Lactose	+	−
  Melibiose	+	−
  Raffinose	+	−
  Rhamnose	+	−
  Xylitol	+	−
  Xylose	+	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.





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TABLE 217. Characteristics differentiating Finegoldia, Gallicola, and Parvimonas speciesa
Characteristic	Finegoldia magna	Gallicola barnesae	Parvimonas micra
16S rRNA GenBank accession number	D14149	AB038361	D14143
DNA G+C content (mol%)	32–34	32–34	27–28
Major product from PYG	Acetate	Acetate, butyrate	Acetate
Cell size (μm)	0.7–1.5	0.7–1.2	0.3–0.6
Peptidoglycan (position 3, bridge)	Lys, Gly	Orn, d-Asp	Lys, d-Asp
Production of:
  Alkaline phosphatase	d	−	+
  Indole	−	w	−
Production of saccharolytic and proteolytic enzymes:
  ArgA	+	−	+
  HisA	d	−	+
  LeuA	+	−	+
  ProA	−	−	+
  PyrA	+	−	+
footnote a: Symbols: +, >85% positive; d d, different among strains; −, 0–15% positive; w, weak reaction; ND, not determined. ArgA, arginine arylamidase(AMD); ProA, proline AMD; PheA, phenylalanine AMD; LeuA, leucine AMD; PryA, pyloglutamyl AMD; HisA, histidine AMD.





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TABLE 218. Comparison of Sedimentibacter with some Gram-stain-positive, rod-shaped bacteria from the family Peptostreptococcaceae, former clostridial cluster XII (Collins et al., 1994), and Clostridiales Family Incerta Sedis XI (Ludwig et al., 2009)a
	Sedimentibacter hydroxybenzoicus	Clostridium acidiurici	Clostridium purinolyticum	Filifactor villosus	Fusibacter paucivorans	Soehngenia saccharolytica	Sporanaerobacter acetigens	Tissierella praeacutab   
Characteristic
Shape of rods	Slightly curved,	Straight	Straight	Rounded ends	Spindle shaped	Slightly thickened in the	Straight	Rounded ends, swelling
                                 pointed ends	middle	toward the end
Cell dimensions (μm)	0.3–0.8 × 2.5–5.1 0.5–0.7 × 2.5–4	1.1–1.6 ×	0.6 × 4–6	1 × 2–5 μm	0.5–0.7 × 2–11	0.4–0.5 × 3–5	0.6–0.9 × 2–8
                                                                                                         2.7–9.6
Flagella	+	+	+	−	+	+	+	+
Endospores	+	+	+	+	−	+	+	+
DNA G+C content	35.5	28	29	NR	43	42	32	28
   (mol%)
Gram stain reaction	−	Variable	+	+	+	NR	NR	−
Cell wall contains	l-Lysine, direct	meso-DAP	meso-DAP	Ornithine-iso-d-	NR	NR	NR	meso-DAP
                                                                                                                                          asparagine
Temperature optimum	33–34	NR	36	NR	37	30–37	40	37
    (°C)
pH optimum	7.2–8.2	7.6–8.1	7.3–7.8	NR	7.3	7	7.5	NR
Requirement of yeast	+	−	Stimulatory	NR	+	+	+	NR
    extract for growth
Decarboxylation of	+	−c	−c	−c	NR	NR	NR	−c
    4-OHB and 3,4-OHB
Fermentation of:
   Glycine	+	+d	+	NR	NR	−	+	NR
   Purines	−	+	+	NR	NR	NR	NR	NR
   Pyruvatee	+ (A, B)	−	−	+ (B, A)	NR	+	+ (A, H2, CO2)	−
   Carbohydrates	−	−	−	−	+	+	+	−
H2 production	−	−	−	−	+	+	+	−
Formation of H2S	+ (from S2O32−)	NR	NR	NR	+ (from S2O32−,	+ (from S2O32−, SO32−)	+ (from sulfur)	+ (from S2O32−)
                                                                                                                                                                 sulfur)
Indole formation	+	−	−	−	NR	+	NR	−
Relation to oxygen	Strictly anaerobic	Strictly	Strictly	Strictly anaerobic Strictly anaerobic	Anaerobic,	Strictly anaerobic	Strictly anaerobic
                                                                           anaerobic	anaerobic	but aerotolerant
footnote a: Symbols and abbreviations: +/−, character reported as positive or negative, respectively, for the type strain; ; NR, not reported; meso-DAP, meso-diaminopimelic acid; 4-OHB, 4-hydroxybenzoate; 3,4-OHB, 3,4-dihydroxy- benzoate.
footnote b: Spore formation and pyruvate fermentation as reported for Clostridium hastiforme (later synonym of Tissierella praeacuta) (Bae et al., 2004).
footnote c: Data from Zhang (1993).
footnote d: Utilization in the presence of a cosubstrate.
footnote e: Major end products in parentheses (A, acetate; B, butyrate).





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TABLE 219. Characteristics for differentiation of Sedimentibacter hydroxybenzoicus and Sedimentibacter saalensisa
Characteristicb	S. hydroxybenzoicusc	S. saalensisd
Cell size (μm)e	0.35–0.67 × 2.5–5.1 0.5–0.7 × 3.7–6
Formation of filaments	Rare	Frequent
Spore shape	Round	Oval
Gram-stain reaction	−	+
G + C content (mol%)	35.5	34.0
Optimum temperature (°C)	33–34	37
Optimum pH	7.2–8.2	6.8–7.3
Indole production	+	−
Decarboxylation of:
  4-Hydroxybenzoate	+	−
  3,4-Dihydroxybenzoate	+	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: The following characteristics tested positive for both strains: fermentation of pyruvate, glycine, lysine, and arginine plus glycine and the formation of H2S in SIM medium. Both contained the peptidoglycan type A1α, l-Lys direct and the cellular fatty acids C14:0, C16:0, C16:1 ω7c, C9c, C18:1 ω7c and the dimethylacetals C16:0 and C18:0. The following characteristics were negative for both strains: catalase, gelatin and esculin hydrolysis, nitrate reduction, fermentation of carbohydrates (cello- biose, maltose, arabinose, glucose, mannose, xylose, trehalose, and sorbitol) and purines (uric acid, hypoxanthine, xanthine, guanine, and adenine), and produc- tion of H2. The following characteristics tested negative for one or both strains: lipase reaction, hydrolysis of starch, lecithinase activity, acid formation from fruc- tose, ribose, and glycogen (JW/Z-1T), urease activity, and acid formation from mannitol, lactose, sucrose, salicin, glycerol, melizitose, raffinose, and rhamnose (ZF2T).
footnote c: Data from strain JW/Z-1T (Zhang et al., 1994).
footnote d: Data from strain ZF2T (Breitenstein et al., 2002).
footnote e: Cells of both strains were slightly curved rods motile by peritrichous flagella.





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TABLE 220. Characteristics differentiating Soehngenia from phylogenetically related bacteriaa
                                             Soehngenia	Clostridium	Clostridium	Tissierella	Tissierella	Tissierella
Characteristic	saccharolytica	hastiforme	ultunense	creatinini	creatinophila	praeacuta
Growth temperature (°C)	30–37	37	37	37	30–34	37
pH optimum	7	7.5	7	8.3	7.4	7.5
Utilization of:
  Arginine	−	+	−	−
  Betaine	−	+	−	−
  Creatine	−	−	−	+
  Creatinine	−	−	+	+
  Cysteine	+	+
  Ethylene glycol	−	+
  Glucose	+	−	+	−	−	−
  Formate	−	+	−	+ (with	−
                                                                                                                                              creatinine)
 Fructose	+	−	−	−	−	−
 Pyruvate	+	−	+	−	−
 Serine	+	+	−	−	−
 Starch	+	−	−
DNA G+C content (mol%)	43	28	32	32	30	28
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.





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TABLE 221. Differential characteristics of Acidaminobacter and phylogenetically or physiologically related bacteriaa
                                                        Eubacterium	Clostridium	Clostridium
Characteristic	Acidaminobacter	acidaminophilum	litorale	halophilum	Aminobacterium	Aminomonas	Gelria
Rod morphology	Straight	Straight	Straight	Straight	Straight	Curved	Straight
Spores	−	−	+	+	−	−	+
Gram stain	−	+	−	+	−	−	−
DNA G+C content	48	44	26	27	44–46	43	34
  (mol%)
NaCl required for	No	No	Yes (1 %)	Yes (6 %)	No	No	No
  optimal growth
Temperature optimum	30	32–36	28	41	37	35	50
  (°C)
Amino acids main energy	+	+	+	?	+	+	?
  sources
Glutamate fermented	+ (A, H2, p)	−	?	?	−	+ (A, F, H2, p)	−
  pure cultures (products)b
Glutamate fermented	+ (A, P)	−	?	?	+ (P, a)	+ (P, A)	+ (P, s)
  cocultures (products)c
Alanine fermented	Only in co-	Only in co-	Stickland	Stickland	Only in co-	−	−
                                 cultures with	cultures with	donor	donor	cultures with
                                  H2-utilizer	H2-utilizer	H2-utilizer
Sugars fermented	−	−	−	+	−	−	+
Isolated from	Black estuarine	Black mud from	Marine mud	Hypersaline	Anaerobic	Anaerobic	Methano-
                                     mud	waste water ditch	mud	waste water	waste water	genic sludge
                                                                                                                 treatment	treatment
footnote a: For references, see text.
footnote b: Product abbreviations: A, a high and low concentrations of acetate; P, p high and low concentrations of propionate; F formate; s low concentration of succinate.
footnote c: Cocultures with hydrogen-utilizing methanogens or sulfate reducers.





#####
TABLE 222. Fermentation of glucose in the presence and absence of thiosulfate by Fusibacter paucivorans
                              Amount of	Amount of end products formed (mM)	Ratio of acetate
                               substrate	produced/sugar
Culture conditionsa	used (mM)	Acetate	Butyrate	CO2 b	H2 b	H2S	consumed
Glucose	5.0	1.6	4.0	10.2	15.2	0	0.32
Glucose + thiosulfate	9.9	12.2	3.0	20.4	7.1	11.5	1.23
footnote a: Sodium thiosulfate was added at a final concentration of 20 mM.
footnote b: Millimolar equivalents.





#####
TABLE 223. Characteristics differentiating Fusibacter paucivorans from some close relativesa
                                           Fusibacter	Acidaminobacter	Alkaliphilus
Characteristics	paucivorans	hydrogenoformansb	transvaalensisc	Clostridium halophilum d
Morphology	Spindle-shaped rod	Rod-shaped with pointed ends	Slightly curved rod	Rod-shaped
Size (μm)	1 × 2–5	0.5–0.6 × 1.5–3.7	0.4–0.7 × 3–6	0.8–1 × 2.5–7
Spores	−	−	+	+
Motility	+	−	+	+
Gram reaction	+	−	+	+
Temperature optimum (°C)	37	30	40	41
pH optimum	7.3	ND	10	7.4
NaCl optimum (g/l)	0–30	0	5	60
Reduction of thiosulfate	+	−	+	−
Fermentation of glucose	+	−	−	+
G+C content (mol%)	43	48.1	36.4	26.9
footnote a: Symbols: +, positive; −, negative; ND, not determined.
footnote b: Data from Stams and Hansen (1984).
footnote c: Data from Takai et al. (2001).
footnote d: Data from Fendrich et al. (1990).





#####
TABLE 224. Differential characteristics for Mogibacterium and phenotypically related generaa
	Mogibacterium pumilum ATCC 700696T	Mogibacterium diversum ATCC 700923T	Mogibacterium neglectum ATCC 700924T	Mogibacterium timidum ATCC 33093T	Mogibacterium vescum ATCC 700697T	Slackia exigua ATCC 700122T	Cryptobacterium curtum ATCC 700683T	Eggerthella lenta ATCC 25559T	Eubacterium minutum ATCC 70079T	Eubacterium nodatum ATCC 33099T	Eubacterium saphenum ATCC 49989T	Eubacterium brachy ATCC 33089   
Characteristic
End products from peptone/yeast extract/	phe-a	phe-a	phe-a	phe-a	phe-a	_	_	_	B or b	a,B	a,b	ib, ic, iv,
glucose brothb	phe-p
Arginine hydrolysis	_	_	_	_	_	+	+	+	_	+	Not	_
                                                                                                                                                                                                                                                                                                                                                                                                                                           given
Nitrate reduction	_	_	_	_	_	_	_	+	_	_	_	_
footnote a: Taken from Nakazawa et al. (2002).
footnote b: a, Acetate; b, butyrate; ib, isobutyrate; ic, isocaproate; iv, isovalerate; phe-a, phenylacetate; phe-p, phenylpropionate. Upper-case letters indicate > or = 10 mM of product and lower-case indicates <10 mM of product.





#####
TABLE 225. General characteristics to differentiate the three known species of the genus Anaerobrancaa,b
Characteristic	A. californiensis	A. gottschalkii	A. horikoshii
Habitat	Hot springs of Paoha Island	Hot inlet of Lake Bogoria	Hot springs at Old Faithful Hotel
                                                  in Mono Lake (CA, USA)	(Kenya)	(Yellowstone National Park, USA)
Cell size (μm)	0.26–0.3 × 2.4–5	0.3–0.5 × 3–5	0.5–0.65 × 8–22
Gram reaction	Negative at all phases	Negative at all phases	Positive at all phases
Cell wall	Gram-positive type, but thin	Gram-positive type, but thin	Gram-positive type, typical
                                                                                                                                                    thickness
Growth temperature (optimum)	45–67 (58)	30–65 (50–55)	30–66 (55–58)
  (°C)
pH range (optimum)	pH20C 8.6–10.4 (9.0–9.5)	pH20C 6.0–10.5 (9.5)	pH60C 6.5–10.3 (8.5)
NaCl range (optimum) (%, w/v)	0–6 (1–2.5)	0–4 (1), at pH 9.0, 50°C	ND
Main metabolism	Proteolytic and glycolytic	Glycolytic and proteolytic	Proteolytic (no carbohydrate
                                                                                                                                                   utilization)
Na2S2O4 as electron acceptor	Yes	Yes	No
  (=> S2−)
Fumarate as electron acceptor	No	ND	Yes
  (=> succinate)
Cellulose hydrolysis	No	Yes	No
G+C (mol%) content of DNA	30	30	32–34 (various strains)
footnote a: Data were obtained from Gorlenko et al., (2004) (Anaerobranca californiensis), Prowe et al. (2001) (Anaerobranca gottschalkii) and Engle et al. (1995) (Anaerobranca horikoshii). All three species have rod-shaped, motile, peritrichously flagellated cells, sometimes showing branching. All are obligate anaerobes and can reduce selenite to selenide.
footnote b: ND, Not determined.





#####
TABLE 226. Comparison of percentage lipid fatty acid profiles of two Anaerobranca species
Fatty acid	A. horikoshii	A. gottschalkii
C13:0	2.6.
C13:0 iso	4.3
C14:0	26
C15:0 iso	7.5	42
C15:0 ante	12
C15:0	11
C16:0	28	11
C17:0 ante	3.4





#####
TABLE 227. Fermentation of substrates that supported growth of Aminomonas in pure culturea
                                                                                Products formed (mM)b
                        Amino acid
Substratec	degraded (mM)	Acetate	Propionate	Formate	Ornithine	H2	ΔOD580
Arginine	6.1	1.0	0.0	2.5	4.7	+	0.240
Histidine	ND	9.2	0.0	4.8	0.0	ND	0.220
Glutamate	7.7	7.5	2.0	4.0	0.0	+	0.080
Threonine	ND	9.4	0.0	0.0	0.0	ND	0.110
Glycine	3.0	4.5	0.0	0.0	0.0	ND	0.082
footnote b: Tubes containing basal medium with 0.2% yeast extract but lacking substrates were used as control. All values were corrected for a small amount of acetate (2 mM) formed in the control tubes.
footnote c: Poor growth with Casamino acids, peptone, and cysteine was observed, and acetate levels above those of the control were present.





#####
TABLE 228. Differential characteristics of the genus Anaerobaculum from other physiologically similar and phylogenetically related generaa
Characteristics	Anaerobaculum	Aminobacterium	Aminomonas	Dethiosulfovibrio	Synergistes	Thermoanaerovibrio
Species represented in the	A. thermoterrenum	A. colombiense	A. paucivorans	D. peptidovorans	S. jonesii	T. acidaminovorans
  genera (references)	(Rees et al., 1997),	(Baena et al.,	(Baena et al.,	(Magot et al., 1997),	(Allison et	(Baena et al.,
                                       A. mobile (Menes	1998), A. mobile	1999a)	and D. russensis, D.	al., 1992).	1999b), T. velox
                                       and Muxí, 2002) (Baena et al., 2000)	acidaminovorans D.	(Zavarzina et al.,
                                                                                                          marinus (Surkov	2000)
                                                                                                            et al., 2001).
Habitat	Petroleum	Anaerobic lagoon	Anaerobic	Saline sulfur mats	Rumen of	Methanogenic
                                         reservoir fluids	of dairy wastewater	lagoon of dairy and oil-producing	goat	digester and
                                         and anaerobic	wastewater	well.	thermophilic
                                          wool-scouring	cyanobacterial
                                       wastewater lagoon	mats
Morphology	Straight to slightly	Straight to slightly	Straight to	Straight to slightly	Oval rods	Curved
                                         curved with or	curved to rod	slightly curved	curved to rod
                                         without sheath	shaped	to rod shaped	shaped and spirals
Motility	Nonmotile or	Nonmotile or	Nonmotile	Motile with a tuft	Nonmotile	Motile by tuft of
                                       motile with single	motile by 1 to 2	of laterally inserted	lateral flagella
                                        polar flagellum	lateral flagella	flagella
DNA G+C content (mol%)	44–51.5	44–46	43	51–56	57–59	54.6–56.5
Temperature range for	28–65 (55–60)	20–42 (37)	20–40 (35)	4–45 (25–42)	37–39	40–70 (50–65)
  growth (optimum) (°C)
NaCl growth range	0–2 (0.008–1%)	0–1.5 (0.05–0.5)	0–2 (0.05–0.5)	0.5–7 (1–2)	Not required	Not required
  (optimum) (% w/v)
pH range for growth	5.4–8.7 (6.6–7.6)	6.6–8.5 (7.3)	6.7–8.3 (7.5)	5.5–8.8 (6.5–7.0)	Not reported	4.5–8.0 (7.3)
  (optimum pH)
Utilization of carbohydrates	+	−	−	−	−	+
Utilization of peptides (P)	AA, P	AA, P	AA, P	AA, P	AA, P	AA
  and/or amino acids (AA)
Sulfur compounds used as	Thiosulfate, S0,	−	−	Thiosulfate, S0	Not reported	−
  electron acceptors	cystine
Oxidation of amino acids	−	+	+	−	+	+
  in coculture with hydrogen-
  scavenging methanogens
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; ND, not determined.





#####
TABLE 229. Differential characteristics of the species of the genus Anaerobaculuma
Characteristic	A. thermoterrenum	A. mobile
Type strain	Isolate RWcit2T=ACM 5076T	Isolate NGAT=ATCC BAA-54T=DSM 13181T
Isolation source	Production waters of a petroleum reservoir	Sludge of anaerobic lagoon treating wool-
                                                                                                                  scouring wastewater
Morphology	Single or paired straight to slightly curved rods.	Single or paired straight rods
                              Complex medium grown cells possess a sheath-like
                                material which is absent in citrate grown cells.
Size (μm)	0.75 × 2 μm	0.5–1 × 2–4 μm
DNA G+C content (mol%)	44 (Tm)	51.5 (HPLC)
Motility	−	+
Presence of flagella	−	+
Temperature growth range (°C)	28–60	35–65
Temperature optimum (°C)	55	55–60
pH Growth range	5.5–8.6	5.4–8.7
pH Optimum	7.0–7.6	7.3
NaCl requirements	+	−
NaCl range for growth (%)	0–2 (optimum 1)	0–1.5 (optimum = 0.008)
Utilization of:
  Adonitol	NR	−
  Arabinose	NR	−
  Butyrate	NR	−
  Carboxymethyl cellulose	−	NR
  Cellobiose	NR	−
  Citrate	+	−
  Dextrin	NR	−
  Fumarate	+	−
  Gelatin	NR	−
  Gluconate	NR	+
  Glutamate	+	−
  Gum arabic	−	NR
  Inositol	+	NR
  Inulin	NR	−
  Mannose	+	−
  Melibiose	NR	−
  Oleate	NR	−
  2-Oxoglutarate	+	−
  Pectin	+	−
  Polygalacturonate	NR	−
  Xylan	NR	−
footnote a: Both strains stain Gram-negative and utilize malate, pyruvate, tartrate, starch, glucose, fructose, inositol, glycerol, and Casamino acids but not xylose, galactose, lactose, sucrose, maltose, rhamnose, raffinose, cellulose, malonate, succinate, and lactate. NR, Not reported.





#####
TABLE 230. Descriptive characteristics of the species of the genus Dethiosulfovibrio
Characteristic	1. D. peptidovorans	2. "D. acidamionovorans"	3. "D. marinus"	4. "D. russensis"
Morphology	Vibrioid	Curved rod or spirals	Curved rod or spirals	Curved rod or spirals
Dimensions (μm)	1 × 3–5	0.9 × 3–5	0.9 × 4–8	0.9 × 3–5
Carbon sources:
   Gelatin	−	+	+	+
   Amino acids	+	+	+	+
   Carbohydrates	−	−	−	−
   Acetate and other organic acids	−	−	−	−
Electron acceptors:
   Thiosulfate	+	+	+	+
   S0	+	+	+	+
   Sulfate	−	−	−	−
Requires yeast extract	−	+	+	+
Temperature range (optimum) (°C)	20–45 (42)	4–40 (25–30)	4–37 (28)	4–37 (28)
pH range (optimum)	5.5–8.8 (7.0)	5.5–8.0 (6.5–7.0)	5.5–8.0 (6.5–7.0)	5.5–8.0 (6.5–7.0)
NaCl range (optimum) (% w/v)	1–10 (3)	0.5–7 (2)	0.5–5 (2)	0.5–5 (2)
DNA G+C content (mol%)	56	51	52	51





#####
TABLE 231. Characteristics differentiating the genus Thermanaerovibro from its closest phylogenetic relativesa
Characteristic	Thermanaerovibrio Anaerobaculum Dethiosulfovibrio
Morphology:
   Curved rod	+	+	+
   Flagella	+	−	+
   Motile	+	−	+
Substrates:
   Carbohydrates	+	+	−
Growth requirements:
   NaCl (%)	−	1	3
Sulfur sources used
as electron acceptor:
   Elemental	+	+	+
      sulfur
   Thiosulfate	−	+	+
DNA G+C	54.5–56.5	44	56
  content (mol%)
footnote a: Symbols: +, >85% positive; −, 0–15% positive.





#####
TABLE 232. Characteristics differentiating Thermanaerovibrio speciesa
Characteristic	T. acidaminovorans	T. velox
Growth temperature (°C):
  Optimum	55	60–65
  Maximum	58	70
  Minimum	40	45
Optimum pH	6.5–8.1	7.3
Growth with succinate	+	−
Organotrophic growth with S0	−	+
Glucose fermentation products:
  Acetate	+	+
  CO2	+	+
  Ethanol	−	+
  H2	+	+
  Lactate	−	+
DNA G+C content (mol%)	56.5	54.6
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; ND, not determined.





#####
TABLE 233. Descriptive features of Thermanaerovibrio speciesa,b
Characteristic	T. acidaminovorans	T. velox
Morphology:
  Curved cells	+	+
  Flagella located on concave side	+	+
  Gram stain	−	−
  Sporeforming	−	−
Utilization compounds as carbon and
energy sources:
  N-Acetyl-d-glucosamine	ND	+
  Adonite	−	+
  Alanine	+	−
  Arginine	+	+
  Casamino acids	+	+
  Citrate	+	−
  Citrulline	+	ND
  Fructose	+	+
  Glucose	+	+
  Glutamate	+	−
  Histidine	+	−
  2-Oxoglutarate	+	ND
  Malate	+	−
  Mannose	−	+
  Ornithine	+	ND
  Peptone	ND	+
  Pyruvate	+	−
  Serine	+	+
  Threonine	+	ND
  Xylose	+	−
  Yeast extract	+	+
NaCl required for growth	−	−
Lithotrophic growth with H2 and S0	+	+
footnote a: Symbols: +, >85% positive; −, 0–15% positive; ND, not determined.
footnote b: For both species, no growth occurs on: xylose, ribose, glactose, lactose, sucrose, lactate, ethanol, mathanol, and betaine.





#####
TABLE 234. Characteristics differentiating the species of the genus Thermaerobactera
Characteristic	T. marianesis	T. nagasakiensis	T. subterraneus
Isolation source	Mud sample from the bottom of	Shallow marine hydrothermal	Water-sediment slurries of the
                                                      the 10,897 m. deep Mariana	vent, Tachibana Bay, Nagasaki	runoff channel of New Lorne
                                                                Trench	Prefecture, Japan	Bore (number 17263), Great
                                                                                                                                          Artesian Basin of Australia
Morphology and size (μm)	Curved rods, single or in pairs;	Rods 1–4 × 0.2–0.5 μm	Rods occur singly or in pairs
                                                     2–7 × 0.3–0.6 μm in exponential	2–10 × 0.3 μm
                                                   phase and 10 μm in stationary phase
Gram stain	Positive in exponential phase and	Negative	Negative
                                                       negative in stationary phase
DNA G+C content (mol%)	72.5 (HPLC)	68 (HPLC)	70 (Tm)
Spore-forming ability	−	−	+
Motility	−	+	−
Presence of flagella	−	+ (Monopolar or bipolar)	−
Temperature growth range (°C)	50–80	52–78	55–80
Temperature optimum (°C)	75	70	70
pH growth range	5.4–9.5	5–8	6–10
pH optimum	7.0–7.5	7	8.5
NaCl requirements	+	+	−
NaCl range for growth (optimum) (%)	0.5–5 (2)	0–4.5 (1)	0–1 (0)
Colony forming ability on agar	−	+	+
Requirement for yeast extract and	−	+	+
  peptone for growth
Growth on carbohydrates	+b	−	−
Growth on amino acids	+c	−	−
Growth on carboxylic acids	+d	−	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive.
footnote b: Grows well on starch, xylan, chitin, maltose, maltotriose, cellobiose, lactose, trehalose, sucrose, glucose, galactose, xylose, mannitol, inositol, and mannitol, with weak growth on cellulose.
footnote c: Grows well on casein, Casamino acids, valine, isoleucine, cysteine, proline, serine, threonine, asparagine, glutamine, aspartate, glutamate, lysine, arginine, histidine but weakly on glycine, alanine, leucine, methionine, and phenylalanine.
footnote d: Grows well on propionate, 2-aminobutyric acid, malate, pyruvate, tartarate, succinate, lactate, acetate, and glycerol.





#####
TABLE 235. Differential characteristics of the genera of the order Halanaerobiales (families Halanaerobiaceae and Halobacteroidaceae)a
	Halanaerobium	Halanaerobiaceae	Halobacteroidaceae	Halocella	Halothermothrix	Halobacteroides	Acetohalobium	Halanaerobacter	Halonatronum	Natroniella	Orenia	Selenihalanaerobacter	Sporohalobacter   
Characteristic
Endospores	−	−	−	D	v	−	+	+	+	−	+
Sphaeroplast formation	−	+	NR	+	NR	+	+	+	−	NR	+
Sugars fermented	+	+	+	+	−	+	+	−	+	−	w
Cellulose degraded	−	+	−	−	−	−	−	−	−	−	−
Presence of cytochromes	−	NR	NR	−	−	NR	NR	NR	−	+	−
Homoacetogenic metabolism	−	–	−	−	+	−	NR	+	−	−	−
Stickland reaction	NR	NR	NR	−	NR	D	−	−	NR	−	NR
Reduction of selenate and	NR	NR	NR	NR	NR	NR	NR	NR	NR	+	NR
   nitrate
Thermophily	−	−	+	−	−	−	Moderate	−	−	−	−
DNA G+C content (mol%)	27–34	29	39.6	30–31	33.6	31.6–34.8	34.4	31.9	28.6–33.7	31.2	31.5
footnote a: Symbols: +, >85% positive; −, 0–15% positive; D, different taxa give different reactions; w, weak reaction; NR, not reported.





#####
TABLE 236. 16S rRNA signature nucleotides defining the Halanaerobiales within the Bacillus/Clostridium subphylum of the Firmicutesa,b
                                                                             Majority of the
                                                                             members of the
Position (E. coli	Halanaerobiales	Bacillus/Clostridium
nomenclature)	(>90% of species)	subphylum (>90%)
94	One-base insertion	No insertion
771–808	U–A	G–C
772–807	R–Y	U–A
784–798	G–C	A–U
890	Mainly U	G
1059–1198	Mainly C–G	U–A
1115	Mainly C	U
1415–1485	Y–R	G–U
footnote a: Y = Pyrimidine; R = purine.
footnote b: Table taken from Rainey et al. 1995b. Anaerobe 1: 185–199. Reproduced with permission.





#####
TABLE 237. 16S rRNA gene signature nucleotides defining the two families within the order Halanaerobialesa,b
Position (Escherichia coli
nomenclature)	Halanaerobiaceae	Halobacteroidaceae
70	C	A
73	Y	A
75	C	G
Variable region I (73–97)	Long stem	Short stem
90	U	A
98	G	U
100
                                          Y	R
135	U	C
Variable region II (184–193)	Long stem	Short stem
233	U	C
241–285	A–U	C–G
242–284	G–C	C–G
274	G	A
284	C	G
291–309	U–A	C–G
294–303	U–A	C–G
293–304	G–C	A–U
353	A	U
453	C	A
459–473	U–A/A–U	G–C
467	A	U
457–475	G–Y	Y–R
479	C	U
589–650	R–U	U–A
590–649	U–A	C–G
591–648	A–U	U–A
657–749	U–A	R–Y
896–903	U–A	C–G
943–1340	U–A	C–G
986–1219	G–C	A–U
987–1218	A–U	G–C
1168	−	A/C
1210	U	C
1245–1292	R–Y	U–A
footnote a: Y = Pyrimidine; R = purine.
footnote b: Table taken from Rainey et al. 1995b. Anaerobe 1: 185–199. Reproduced with permission.





#####
TABLE 238. Differential characteristics of the type strains of species of the genus Halanaerobiuma,b
	H. praevalens DSM 2228T	H. acetethylicum DSM 3532T	H. saccharolyticum subsp. saccharolyticum DSM 6643T	H. saccharolyticum subsp. senegalense DSM 7379T	H. salsuginis ATCC 51327T	H. alcaliphilum DSM 8275T	H. lacusrosei DSM 10165T	H. congolense DSM 11287T	H. kushneri ATCC 700103T	H. fermentans JCM 10494T	1198   
Characteristic
Cell size (μm)	0.9–11 × 2–2.6	0.2–0.7 × 1–1.6	0.5–0.7 × 1–1.5	0.4–0.6 × 2–5	0.3–0.4 × 2.6–4	0.8 × 3.3–5	0.5 × 2–3	0.5–1 × 2–4	0.7 × 2–3.3	1–1.2 × 2.7–3.3
Motility	−	+	+	+	−	+	+	−	+	+
DNA G+C con-	27	32	31	32	34	31	32	34	34	33
  tent (mol%)
NaCl concentration for growth (M):
  Range	0.3–5.1	1.0–3.4	0.5–5.1	0.9–4.3	1.0–4.1	0.4–4.3	1.3–5.8	0.7–4.1	1.5–3.1	1.2–4.3
  Optimum	2.1	1.7	1.7	1.3–2.1	1.5	1.7	3.1–3.4	1.7	2.1	1.7
Growth temperature (°C):
  Range	5–50	15–45	15–47	20–47	22–51	25–50	20–50	20–45	20–45	15–45
  Optimum	37	34	37–40	40	40	37–40	40	42	40	35
Growth pH:
  Range	6.0–9.0	5.4–8.0	6.0–8.0	6.3–8.7	5.6–8.0	5.8–10	ND	6.3–8.5	6.0–8.0	6.0–9.0
  Optimum	7.0–7.4	6.3–7.4	7.5	7.0	6.1	6.7–7.0	7.0	7.0	6.5–7.5	7.5
Utilization of:
  l-Arabinose	NR	NR	+	−	+	−	−	−	+	−
  Cellobiose	−	+	+	+	−	−	+	NR	+	+
  Galactose	−	−	+	−	+	−	+	+	+	+
  Glycerol	−	−	+	+	−	−	+	NR	−	−
  Lactose	−	+	+	+	+	−	+	−	+	+
  d-Mannose	+	+	+	+	+	+	+	+	+	+
  Pyruvate	−	+	+	NR	+	+	NR	NR	+	−
  Raffinose	NR	NR	−	+	+	Slight	NR	NR	NR	+
  d-Ribose	NR	NR	+	+	+	−	+	+	NR	+
  Rhamnose	NR	NR	−	−	+	−	−	−	NR	−
  Starch	−	−	NR	NR	−	−	+	NR	−	−
  Sucrose	−	+	+	+	+	+	+	+	+	+
  d-Xylose	−	+	+	−	+	−	+	−	−	+
  Pectin	+	−	−	−	NR	−	NR	NR	−	NR
  l-Sorbose	−	−	−	−	+	NR	−	NR	−	NR
Fermentation	Acetate,	Acetate,	Acetate,	Acetate,	Acetate,	Acetate,	Acetate,	Acetate,	Acetate,	Acetate,
  products	butyrate,	ethanol, H2,	H2, CO2	H2, CO2	ethanol, H2,	lactate,	ethanol, H2,	H2, CO2	formate,	formate, lac-
                   propionate, H2,	CO2	CO2	butyrate, H2,	CO2	ethanol, H2,	tate, ethanol,
                          CO2	CO2	CO2	H2, CO2
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; NR, not reported.
footnote b: Table based in part on tables provided by Kobayashi et al. (2000b) and Bhupathiraju et al. (1999).





#####
TABLE 239. Main characteristics that differentiate Halothermothrix orenii from Thermohalobacter berrensis
Characteristic	H. oreniia	T. berrensisb
NaCl range (%)	4–20	2–15
NaCl optimum (%)	10	5
Temperature range (°C)	45–68	45–70
Temperature optimum (°C)	60	65
pH range	5.5–8.2	5.2–8.8
pH optimum	6.5–7.0	7.0
DNA G+C content (mol%)	40	33
Substrates used:
  Arabinose	+	−
  Galactose	+	−
  Melibiose	+	−
  Maltose	−	+
  Mannitol	−	+
  Sucrose	−	+
  Ribose	+	−
  Xylose	+	−
  Glycerol	−	+
  Pyruvate	−	+
  Bio-Trypticase	−	+
footnote a: Data from Cayol et al. (1994a).
footnote b: Data from Cayol et al. (2000).





#####
TABLE 240. Fatty acid profile of Halothermothrix orenii
Fatty acid	Amount (%)
C13:0	2.29
C14:0 iso	1.54
C14:0	7.96
C15:0 iso	54.3
C15:0 anteiso	9.79
C15:0	1.57
C16:0 iso	2.68
C16:0	9.94
C17:0 iso	4.99
C17:0 anteiso	2.34
C17:0	0.35
C18:0 iso	0.20
C18:0	1.22
Total	99.07
Branched	75.64





#####
TABLE 241. Main characteristics that differentiate the genera Halothermothrix, Halocella, and Halanaerobium of the family Halanaerobiaceaea
Characteristic	Halothermothrix	Halocella	Halanaerobium
Cell dimensions	0.4–0.6 × 10–20 0.4–0.6 × 3.8–12 0.3–1.2 × 0.5–5
  (μm)
Flagella	Peritrichous	Peritrichous	Peritrichous or
                                                           no flagella
Temperature	60	39	34–42
  optimum (°C)
Temperature	45–68	20–50	>5–<60
  range (°C)
pH optimum	6.5–7.0	7.0	6.1–7.5
pH range	5.5–8.2	5.5–8.5	5.4–10
NaCl optimum	5–10	15	7.5–20
  (%)
NaCl range (%)
                          4–20	5–20	2.5–34
DNA G+C content	39.6	29	26–37
  (mol%)
Substrates used:
  l-Arabinose	+	−	+/−
  Fructose	+	−	+
  d-Ribose	+	−	+
  Sucrose	−	+	+/−
  d-Xylose	+	−	+/−
  Peptides	−	−	+
Production of	−	+	+/−
  lactate from
  glucose
footnote a: Symbols: +, >85% positive; −, 0–15% positive; +/−, possibly used by some species.





#####
TABLE 242. Differential characteristics of Halanaerobacter species
                                                1. H. chitinivorans	2. H. lacunarum	3. H. salinarius
Characteristic	OGC 229	Z-7888	SG 3903
Cell size (μm)	0.5 × 1.4–8.0	0.7–1.0 × 0.5–6.0	0.3–0.4 × 5.0–8.0
Cell morphology	Long, flexible rods	Short, flexible rods	Long, flexible rods
NaCl range (M)	0.5–5.0	1.6–5.0	0.8–5.0
NaCl optimum (M)	2.0–3.0	2.5–3.0	2.3–2.5
pH range	NDa	6.0–8.0	5.5–8.5
pH optimum	7.0	6.5–7.0	7.4–7.8
Temperature range (°C)	23–50	5–52	10–50
Temperature optimum (°C)	30–45	35–40	45
Doubling time (h)	2.5	2.9–4.5	12
DNA G + C content (mol%)	34.8 (Bd)	32.4 (Tm)	31.6 (HPLC)
Chitin degradation	+	−	−
Sulfur reduction	−	+	−
Tolerance to sulfide (mM)	ND	50	14
Amino acids utilized	−	−	−
Stickland reaction:
   Glycine betaine + serine	−	−	+
   Glycine betaine + H2	+	−	+
Products from glucose fermentation	CO2, H2, acetate,	Acetate, ethanol, H2,	Ethanol, propionate,
                                                  isobutyric acid	CO2	acetate, formate, CO2, H2
footnote a: ND, Not determined.





#####
TABLE 243. Differential characteristics of Orenia speciesa,b
Characteristic	1. O. marismortui	2. O. salinaria	3. O. sivashensis
Cell size (μm)	0.6 × 3–13	1.0 × 6–10	0.5–0.75 × 2.5–10
Gas vesicles	−	−	+
NaCl range (optimum) (% w/v)	3–18 (3–12)	2–25 (5–10)	5–25 (7–12)
Temperature range (optimum) (°C)	25–50 (36–45)	10–50 (40–45)	25–50 (40–45)
pH, range (optimum)	ND	5.5–8.5 (7.2–7.4)	5.5–7.8 (6.3–6.6)
Energy sources:
  N-Acetylglucosamine	−	−	+
  Casamino acids	−	−	+/−
  d-Cellobiose	−	+	+
  d-Fructose	+	+	−
  l-Glutamate	−	−	+
  Glycogen	+	−	+
  d-Mannose	+	−	+
  Pyruvate	−	−	+
  Starch	+	−	+
footnote a: +, Used as energy source; −, not used as energy source; +/−, poorly used for growth, ND, not determined.
footnote b: Data obtained from Oren et al. (1987), Zhilina et al. (1999), and Mouné et al. (2000).





#####
TABLE 244.	Characteristics differentiating species of the genus Thermoanaerobactera
	T. ethanolicus	T. acetoethylicus	T. brockii subsp. brockii	T.brockii subsp. finnii	T. brockii subsp. lactiethylicus	T. italicus	T. kivui	T. mathranii subsp. mathranii	T. mathranii subsp. alimentarius	T. pseudethanolicus	T. siderophilus	T. sulfurigignens	T. sulfurophilus	T. thermocopriae	T. thermohydrosulfuricus	T. wiegelii	T. ‘keratinophilus’   
Characteristic
Spores	−	−	+	+	+	+	−	+	−	+	+	+	−	+	+	+	−
Motility	+	+	−	+	+	−	−	+	+	+	+	+	+	+	+	+	NR
Inhibition by H2	−	−	ND	ND	ND	ND	ND	−	ND	ND	+	ND	ND	ND	+	ND	ND
Inhibition by 2% NaCl	ND	+	+	ND	−	ND	ND	−	ND	ND	−	ND	ND	ND	ND	ND	−
Gram stain	v	−	+	V	+	−	−	v	−	v	+	−	ND	−	v	−	−
Temperature range (°C)	37–78 40–80 35–85 40–75 40–75 45–78 50–72 47–78 50–75 30–80 39–78 34–74 44–75 47–74 37–76 38–78 50–80
Optimum temp. (°C)	69	65	65–70	65	55–60	70	66	70–75 55–60 65	69–71 63–65 55–60	60	67–69 65–68	70
pH range	4.4–9.9 5.5–8.5 5.5–9.5	NR	5.6–8.8 NR 5.3–7.3 4.7–8.8 NR	NR 4.8–8.2 4.0–8.0 4.5–8.0 6.0–8.0 5.5–9.2 5.0–7.25 5.0–9.0
pH optimum	5.8–8.5	NR	7.5	6.5–6.8	7.3	7	6.4	6.8–7.8 NR	NR 6.3–6.5 5.8–6.5 6.8–7.2 6.5–7.3 6.9–7.5	6.8	7
DNA G+C content (mol%)	32	31	30–31	32	35	34.4 38	37	31.5 34	32	34.5	30.3	37.2	35–37	35.6	37.6
Products of fermentation:b
  Acetic acid	+	+	+	+	+	+	+	+	+	+	−	+	+	+	+	+	ND
  Butyric acid	−	+	−	−	−	−	−	−	−	−	−	−	−	+	+	−	ND
  CO2	+	+	+	+	+	+	−	+	−	+	+	+	+	+	+	+	ND
  Ethanol	+	+	+	+	+	+	−	+	+	+	+	+	+	+	+	+	ND
  H2	+	+	+	+	+	+	−	+	−	+	+	+	+	+	+	+	ND
  Isobutyric acid	−	+	−	−	−	−	−	−	−	−	−	−	−	−	−	−	ND
  Lactic acid	+	−	+	+	+	+	−	+	+	+	+	+	+	+	+	+	ND
  Succinate	−	−	−	−	−	+	−	−	−	−	−	−	−	−	−	−	ND
Mannose fermented	+	+	−	+	+	+	+	+	ND	ND	ND	+	ND	+	+	+	+
Pectin fermented	+	−	−	ND	ND	+	−	−	ND	ND	ND	ND	+	−	+	+	+
Pentoses fermented	+	−	ND	+	+	+	ND	+	+	+	+	+	+	ND	+	+	−
Xylose fermented	+	−	−	+	+	+	ND	+	ND	+	+	+	+	ND	+	+	−
Thiosulfate reduced to:	+	+	+	+	+	+	ND	+	ND	ND	+	+	+	+	+	+	+c
  H2S	+	+	+	+	+	+	ND	+	ND	ND	+	−	+	+	+	+	ND
  S0	−	ND	−	−	−	+	ND	−	ND	ND	−	+	−	−	−	−	ND
footnote a: Symbols: +, >85% positive; −, 0–15% positive; w, weak reaction; v, variable; ND, not determined; NR; not reported.
footnote b: Fermentation of glucose.
footnote c: Thiosulfate significantly stimulated growth.





#####
TABLE 245. Distribution of the O-alkyl hydrocarbon chains of the glycerol diethers and glycerol monoethers of Ammonifex degensii
Carbon	Diether	Monoether
number	Compound	(relative %)	(relative %)
C14	iso-Tetradecane	0.2	0.6
C14	Tetradecane	1.4	4.4
C15	iso-Pentadecane	7.7	14.2
C15	anteiso-Pentadecane	4.1	6.4
C15	Pentadecane	1.7	2.9
C16	iso-Hexadecane	27.5	32.9
C16	Hexadecane	32	29.1
C17	iso-Heptadecane	6.1	2.4
C17	anteiso-Heptadecane	14.9	4.8
C17	Heptadecane	1.2	0.7
C18	anteiso-Octadecane	0.7	0.4
C18	Octadecane	2.5	1.2





#####
TABLE 246. Major discriminating characteristics of subspecies of Caldanaerobacter subterraneusa
                                                                                Caldanaerobacter subterraneus subsp.
Characteristic	subterraneus	tengcongensisc	yonseiensisd	pacificuse
Source	Oil well	Hot spring	Geothermal water	Hydrothermal vent
Temperature range (°C)	40–75	50–80	50–85	50–80
Optimum temperature (°C)	65	75	75	70
NaCl range (%)	0–3	0–2.5	0–4	ND
Optimum NaCl (%)	0	0.2	0	2–2.5
DNA G+C content (mol%)	41	33	37	33
CO oxidation	−	+	+	+
Diagnostic fermentation productsf
Ethanol	−	+	+	−
Lactate	+	−	+	−
footnote a: Symbols and abbreviations: +, present; −, absent; ND, not determined.
footnote b: Data from Fardeau et al. (2000).
footnote c: Data from Xue et al. (2001).
footnote d: Data from Kim et al. (2001).
footnote e: Data from Sokolova et al. (2001).
footnote f: In addition to l-alanine, acetate, H2, and CO2, which are produced by all subspecies from glucose.





#####
TABLE 247. Properties that differentiate species of the genus Moorellaa
Property	M. thermoaceticab	M. thermoautotrophicab	M. glycerinic	M. mulderid
Origin	Horse manure	Mesobiotic and thermobiotic	Hot spring, Yellowstone	Anaerobic digester
                                                                             sediment and soil	National Park (USA)	(The Netherlands)
Cell size (μm)	0.4 × 2.8	0.8–1 × 3–6e	0.4–0.6 × 3–6.5	0.4–0.6 × 2–8
Temperature range (optimum)e	47–65 (56–60)e	42–66 (60–62)e	43–65 (58)	40–70 (65)
pH25C range (optimum)e	5.7–7.65f (6.6–6.8)	4.8–7.3 (6.5–6.6 on glucose;	5.9–7.8 (6.3–6.5)	5.5–85 (7.0)
                                                                              5.5 on glycerate)
Doubling time (glucose) (h)e	4–8	5	4	ND (on methanol
                                                                                                                                                    >20 h)
CaCl2 tolerance (mM)	250	25	ND	ND
MgCl2 tolerance (mM)	250	250–350e	ND	ND
DNA G+C content (mol%)	53–55 (Tm)	53–55 (Tm)	54–55 (HPLC)	53–54 (Tm)
Electron donor/carbon source:
   H2/CO2	+	+	−	+
   Methanol	+	+	−	+
   Glycerol	−	−	+	−
   Glycerate	(+)	+	ND	ND
   Lactate	−	+	+	+
Nitrate as electron acceptor	+	+	−	−
footnote a: For all species: spore formation positive, terminal in swollen mother cell (drumstick shape) and non-elongated sporulating cells; Gram-stain is positive; from glu- cose and fructose, 2.2–2.9 mol acetate is formed per mol hexose, CO2 and H2 are also formed; thiosulfate used as electron acceptor. +, Positive; (+), weakly positive; −, negative; ND, no data.
footnote b: Wiegel et al. (Wiegel et al., 1981, 1991).
footnote c: Slobodkin et al. (1997a).
footnote d: Balk et al. (2003).
footnote e: Strain-dependent and using glucose as substrate.
footnote f: For starting growth; final pH of culture can be as low as 4.1.





#####
TABLE 248. Comparison of properties among Thermanaeromonas and related generaa
Character	Thermanaeromonas	Ammonifex	Caldanaerobacter	Thermoanaerobacter	Thermovenabulum
Morphology	Rods	Rods	Rods (sometimes	Rods	Rods (sometimes
                                                                                           branching)	branching)
Size (μm)	0.6 × 2–6	0.6 × 2–8.5	0.3 × 4–10	0.4–0.8 × 1–10	0.5 × 1.5–7
Habitat	Thermal aquifer	Hot spring	Submarine, thermal	Hot spring, oil well,	Hot spring
                                                                                         vent, and oilfield	and lake
Temperature range for growth (°C)	55–73	57–77	50–85	35–85	45–76
DNA G+C content (mol%)	49.6	54	33–41	29–41	36
Spore formation	+	−	ND	+b	+
Chemolithotrophic growth	−	+	±	−	−
Electron acceptor:
  SO42−	−	+	−	−b	−
  SO32−	−	−	−b	±	+
  S2O32−	+	−	±	−b	+
  S0	−	+	−b	−b	+
  Fe(III)	−	−	ND	ND	+
Reduction of:
     NO3−	+	+	ND	−b	+
     NO2−	+	−	ND	−b	−
footnote a: Symbols: +, >85% positive; −, 0–15% positive; ND, not data.
footnote b: With the exception of some species.





#####
TABLE 249. Characteristics differentiating Thermodesulfobium from other sulfate-reducing micro-organismsa
	Thermodesulfobium (Firmicutes)	Archaeoglobus (Euryarchaeota)	Caldivirga (Crenarchaeota)	Desulfotomaculum and relatives (Firmicutes)	Desulfovibrio and relatives (Deltaproteobacteria)	Thermodesulfobacterium (Thermodesulfobacteria)	Thermodesulfovibrio (Nitrospirae)   
Characteristic
Optimum growth	50–55	82–85	85	20–68	10–38b	70–75	65
  temperature (°C)
Chemoautotrophic	+	d	−	d	d	−	−
  growth
Reduction of nitrate	+	−	+	−	d	−	d
Spore formation	−	−	−	+	−	−	−
Genomic G+C	35	41–46	28	38–57	34–-69	28–40	30, 38
  content (mol%)
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive.
footnote b: Except for Thermodesulforhabdus norvegica, Desulfacinum infernum, and Desulfacinum hydrothermale (optimum temperature for growth of each species is 60 °C).





#####
TABLE 250. Characteristics differentiating Coprothermobacter proteolyticus and Coprothermobacter platensis
Characteristic	C. proteolyticusa	C. platensisb
Dimensions (μm)	0.5 × 1–6	0.5 × 1.5–2.0
Optimum temperature (°C)	63	55
Growth on:
  Fructose	+	+
  Sucrose	+	+
  Melibiose	−	NDc
  Xylose	+	−
Production of ethanol from	−	−
sugar metabolism
Resistance to:
  Penicillin G (20 U/ml)	−	+
  Polymixin B (20 mg/l)	+	−
C15:0 iso as the major fatty acid	+	ND
footnote a: Data from Ollivier et al. (1985) and Kersters et al. (1994).
footnote b: Data from Etchebehere et al. (1998).
footnote c: ND, Not determined.





#####
TABLE 251. Differential characteristics of the genus Coprothermobacter and other phylogenetically related and phenotypically similar genera
	Coprothermobacter	Aquifex	Fervidobacterium	Thermoanaerobacter	Thermoanaerobacterium	Thermosipho	Thermotoga   
Characteristic
Morphology	Rods	Rods	Rods with sheath,	Rods	Rods	Rods with	Rods with
                                                                                            spheroids	sheath, chains	sheath
Existence of species growing at 90 °C	−	+	−	−	−	−	+
Existence of species forming spores	−	−	−	+	+	−	−
End product from sugar metabolism:
Lactate	−	−a	+	+	+	+	+
Ethanol	−	−	+	+	+	−	+/−
Oxygen as electron acceptor for growth	−	+b	−	−	−	−	−
Reduction of thiosulfate to sulfide	+	NDc,d	+	+	−e	+	+
footnote a: Aquifex pyrophilus is chemolithoautotrophic.
footnote b: Aquifex pyrophilus uses hydrogen under microaerobic conditions.
footnote c: ND, Not determined.
footnote d: Sulfide produced from sulfur reduction.
footnote e: Sulfur produced from thiosulfate reduction.





#####
TABLE 252. Substrate utilizations differentiating species of the genus Caldicellulosiruptora
Substrate	C. saccharolyticusb	C. acetigenusc C. kristjanssoniid C. lactoaceticuse C. owensensisf
Arabinose	+	+	−	−	+
Fructose	+	+	+	−	+
Glucose	+	+	+	−	+
Galactose	+	+	+	−	+
Ribose	−	ND	−	−	+
Sucrose	+	+	+	−	+
Raffinose	−	+	−	−	+
Trehalose	+	+	+	−	−
Inositol	−	ND	ND	ND	+
Mannitol	−	ND	−	−	+
Cellulose	+	−	+	+	+
Xylan	+	+	+	+	+
footnote a: ND, Not determined.
footnote b: Data from Rainey et al. (1994).
footnote c: Data from Nielsen et al. (1993) and Onyenwoke et al. (2006).
footnote d: Data from Bredholt et al. (1999).
footnote e: Data from Mladenovska et al. (1995).
footnote f: Data from Huang et al. (1998).





#####
TABLE 253. Comparison of properties among Thermoananerobacterium speciesa,b
	T. aciditolerans	T. aotearoense	T. polysaccharolyticum	T. saccharolyticum	T. thermosaccharolyticum	T. thermosulfurigenes	T. xylanolyticum	T. zeae   
Characteristics
Spores	+	+	−	−	+	+	+	−
Gram stain	NA	−	v	−	−	−	−	v
Optimum temp. (°C)	55	60–63	65–68	60	55–62	60	60	65–70
pH optimum	5.7	5.2	6.8–7.0	6.0	7.8	5.5–6.5	6.0	ND
DNA G+C content (mol%)	34	34.5–35	46	36	29–32	32.6	36.1	42
Products of glucose fermentation:
   Butyric acid	−	−	−	−	+	−	−	−
   Formic acid	−	−	+	−	−	−	−	+
   Lactic acid	+	+	+	+	+	+	−	−
   Succinic acid	−	−	−	−	+	−	−	−
Pectin fermented	ND	+	−	−	+	+	−	−
Lactose fermented	+	+	+	+	+	−	+	+
Thiosulfate reduction to:
H2S	−	−	+	−	+	−	−	−
S0	+	+	−	+	−	+	+	−
footnote a: Symbols and abbreviations: +, 90% or more of strains are positive; −, 10% or less of strains are positive; NA, not available although electron microscopy indicates a Gram-positive cell-wall structure; v, variable; ND, not determined.
footnote b: All species are motile and produce acetic acid, ethanol, H2, and CO2 when fermenting glucose.





#####
TABLE 254. Major discriminating characteristics between Mahella australiensis and its closest relatives Thermoanaerobacterium thermosulfurogenes and Thermoanaerobacterium aotearoensea
Characteristic	M. australiensisb	T. thermosulfurogenesb	T. aotearoensec
Temperature range (°C)	30–60	35–75	35–66
Optimum temperature (°C)	50	60	60–63
DNA G + C content (mol%)	55.5	32.6	34.5–35.0
Reduction of thiosulfate	−	+	+
End products of glucose fermentation	L, F, E, A, H2, CO2	E, A, L, H2, CO2	E, A, L, H2, CO2
footnote a: Symbols and abbreviations: +, present; −, absent; A, acetate; E, ethanol; F, formate; L, lactate. Major end products of metabolism are indicated in bold type.
footnote b: Data from Bonilla-Salinas et al. (2004).
footnote c: Data from Schink and Zeikus (1983).
footnote d: Data from Liu et al. (1996).





#####
TABLE 255. Phenotypic properties that differentiate type strains of Erysipelothrix species as determined by API 32 STREPT and Biolog GP microplate panelsa
                            1. E. rhusio-
Characteristic	pathiae	2. E. inopinata 3. E. tonsillarum
API STREPT
β-Glucosidase	−b	+	+
Alkaline phosphatase	−	−	+
Ribose (acid)	−	w	+
Lactose (acid)	+	−	−
Trehalose (acid)	−	+	−
N-Acetyl-β-	+(v)	+	+
glucosamidase
β-Mannosidase	−	w	−
Biolog GP Microplate
panel
Utilization of:
  l-Arabinose	+	−	w
  N-Acetyl-d-manno-	+	−	+
      samine
  Arbutin	−	+	−
  Cellobiose	−	+	−
  d-Fructose	+	−	+
  d-Galactose	+	−	+
  Gentiobiose	−	+	−
  Glycerol	−	+	−
  α-d-Lactose	+(v)	−	−
  d-Mannose	+(v)	−	−
  3-Methyl glucose	−(v)	−	−
  d-Psicose	+	−	+
  d-Ribose	−(v)	w	+
  Salicin	−	+	−
  d-Trehalose	−	+	−
  Xylose	−	−	w
footnote a: Symbols: +, positive; −, negative; w, weak; v, variable.
footnote b: The reactions of three additional strains are indicated in parenthesis (Verbarg et al., 2004).





#####
TABLE 256. Useful characters in differentiating the genera Erysipelothrix, Brochothrix, Kurthia, Listeria, and Corynebacteriuma
                       Erysipe-	Coryne-
Characteristic	lothrix Brochothrix	Kurthia	Listeria	bacterium
Smooth form	+	+	−	+	+
  morphology
Rough form	+	+	+	−	−
  morphology
Catalase	−	+	+	+	+
Strictly aerobic	−	−	+	−	−
Acid from	+	+	−	+	+b
  glucose
Growth above	+	−	+	+	+
  30 °C
Menaquinones	−	MK-7	MK-7	MK-7	MK-9(H2),
                                                                     MK-8(H2)
Diagnostic	Β-type, Α-type,	Α-type,	Α-type,	Α-type,
  feature of	l-Lys meso-A2pm	l-Lys	meso-A2pm meso-A2pm
  peptidoglycan
DNA G+C	36–40 35.6–36.1 36.7–37.9	36–38	51–65
  content (mol%)
footnote a: Data from Collins and Cummins (1986), Reyn (1986), and Seeliger and Jones (1986).
footnote b: Some organisms are aerobic.





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TABLE 257. Descriptive and differential characteristics of Bulleidia extructa and related speciesa
Characteristics	Bulleidia extructa	Erysipelothrix rhusiopathiae	Holdemania filiformis	Solobacterium moorei
Growth in air + CO2	−	+	−	−
Esculin hydrolysis	−	−	+	d
Arginine hydrolysis	+	+	−	+
Growth in 20% bile	−	+	w	−
H2S production	−	+	w	−
Indole production	−	−	−	−
Nitrate reduction	−	−	−	−
Urea hydrolysis	−	−	−	−
Vancomycin (5 ug disc)	S	R	R	S
Acid produced from:
  Fructose	−	+	v	+
  Glucose	+	+	v	+
  Maltose	+	+	−	+
  Sucrose	−	d	v	v
Metabolic end productsb	a, l, (s)	a, l	a, l, (s)	a, l, (s)
Enzyme profilec	2000 0120 00	2103 4173/7 05	0500 0041 20	650/10 0120 00/1
DNA G+C content (mol%)	38	36–40	38	37–39
Colony morphology	Convex, opaque	Convex, transparent to opaque	Convex, translucent Umbonate, translucent
Source	Human oral	Animal, environmental, human	Human fecal	Human oral and fecal
                                                                          infection
footnote a: Symbols: +, 90% or more of strains are positive; −, 90% or more of strains are negative; d, 11–89% of strains are positive; w, weak reaction; v, test unreliable due to poor reproducibility; S, sensitive; R, resistant.
footnote b: a, Acetate; l, lactate; s, succinate.
footnote c: Enzyme profile generated by Rapid ID32A anaerobe identification kit (bioMérieux).





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TABLE 258. Characteristics differentiating Solobacterium and related generaa
                                                                                                 Eubacterium
Characteristic	Solobacterium	Holdemaniab	Erysipelothrixc	sensu strictod	Propionibacteriume	Lactobacillusf	Bifidobacteriumg
Relationship to O2	Obligate	Strict anaerobe	Facultative	Obligate	Obligate anaerobe	Obligate	Obligate
                                anaerobe	anaerobe	anaerobe	anaerobe	anaerobe
DNA G+C content	38	38	38–40	45–50	59–66	32–53	57–64
   (mol%)
Fermentation products:
   Acetic acid	+	+	−	+	−	−	+*
   Butyric acid	+	−	−	+	−	−	−
   Formic acid	−	−	−	+	−	−	(+)
   Lactic acid	+	+	+	+	−	+	+h
   Propionic acid	−	−	−	−	+	−	−
   Pyruvic acid	(+)	−	−	−	−	−	−
   Succinic acid	−	(+)	−	−	−	−	−
   H2	−	−	−	+	−	−	−
footnote a: Symbols: +, >85% positive; d, different strains give different reactions (16–84% positive); −, 0–15% positive; w, weak reaction; (), some strains can ferment this product; ND, not determined.
footnote b: Data from Willems et al. (1997).
footnote c: Data from Jones (1986a).
footnote d: Data from Willems and Collins (1996).
footnote e: Data from Jones (1986d).
footnote f: Data from Jones (1986c).
footnote g: Data from Jones (1986b).
footnote h: Bifidobacterium ferments large amounts of acetic acid better than lactic acid.