Table 1.

Classification and features of Enterococcus mundtii QAUEM2808.

Property	Term
Classification	Domain bacteria
	Phylum Firmicutes
	Class Bacilli
	Order Lactobacillales
	Family Enterococcaceae
	Genus Enterococcus
	Species Enterococcus mundtii Collins et al., 1986)
Strain code	QAUEM2808
Gram stain	Positive
Cell shape	Spherical or ovoid
Colony color	Yellow pigmented colonies
Motility	Non-motile
Sporulation	Non-sporulating
Temperature range	Mesophilic
Optimum temperature	Between 37 and 40°C
Salinity	Usually grow at 4–6% NaCl
Oxygen	Facultative anaerobe
Carbon source	Prefers disaccharides, but also ferment Lactose, sucrose, glucose, fructose
Mode of fermentation	Homolactic in glucose fermentation
Energy source	Chemoorganotrophs with fermentative metabolism
Habitat	raw milk, dairy products, Plant, intestine of human and animals, cow teats (Giraffa, 2003)
Biotic relationship	Symbiotic
Pathogenicity	None
Biosafety level	1
Isolation	Locally fermented milk product (dahi)
Geographic location	Islamabad, Pakistan
Sample collection time	28 August, 2013
Proteolytic activity	+
Lipolytic activity	+
Amylolytic activity	+

The bacterium is classified and its features are described on the basis of laboratory experiments and the existing literature.