TABLE 2.
Growth and physiological properties of strain JF-1 and the species phylogenetically closest to ita
| Characteristic | JF-1 | E. longus | P. neustonensis | E. ramosum | E. ursincola |
|---|---|---|---|---|---|
| Growth at pH: | |||||
| 5.0 | − | − | − | − | − |
| 5.5 | + | − | − | − | − |
| 6.0 | + | − | − | + | + |
| 7.0 | + | + | + | + | + |
| 8.0 | + | + | + | + | + |
| 9.0 | + | + | + | + | + |
| 9.5 | + | + | − | + | + |
| 10.0 | W | − | − | − | − |
| Growth at temp (°C): | |||||
| 4 | + | W | − | − | − |
| 15 | + | + | W | + | + |
| 20 | + | + | + | + | + |
| 30 | + | + | + | + | + |
| 37 | + | W | W | − | W |
| 40 | + | − | − | − | − |
| 42 | + | − | − | − | − |
| 45 | + | − | − | − | − |
| 50 | − | − | − | − | |
| Utilization of: | |||||
| Acetate | W | − | − | + | + |
| Pyruvate | − | + | + | + | + |
| Glutamate | + | + | − | + | + |
| Butyrate | + | + | − | + | + |
| Citrate | − | + | − | + | + |
| Malate | − | − | − | + | + |
| Succinate | − | − | + | + | + |
| Lactate | − | ND | − | + | + |
| Formate | − | ND | − | − | − |
| Glucose | W | + | + | + | + |
| Fructose | − | + | + | + | + |
| Methanol | − | − | − | − | − |
| Ethanol | − | ND | − | + | − |
| Yeast extract | + | + | + | + | + |
| Hydrolysis of: | |||||
| Gelatin | − | + | − | − | − |
| Tween 20 | + | ND | + | − | + |
| Tween 80 | + | + | + | − | + |
| Starch | + | − | − | − | − |
| Reduction of: | |||||
| NO3 to NO2 | − | + | ND | − | − |
| NO2 to N2 | − | − | − | − | − |
| TeO3 to Te | + | + | ND | + | + |
| Oxidase | + | + | + | + | + |
| Catalase | + | + | + | + | + |
| Susceptibility to: | |||||
| Chloramphenicol (100 μg) | + | + | + | + | + |
| Penicillin (20 μg) | − | − | + | − | − |
| Streptomycin (50 μg) | − | − | − | − | − |
| Fusidic acid (0.5 μg) | + | ND | ND | + | + |
| Polymyxin B (100 μg) | + | − | ND | + | + |