Table 1.
Characteristic |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9* |
10 |
11 |
12 |
13 |
14* |
15 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Cell size (µm)† |
0.9–1.5 |
− |
0.5–0.7 |
− |
1.0–1.4 |
− |
1.4 |
1.2–1.9 |
0.8–1.2 |
1.2–2.3 |
0.87 |
0.4–0.6 |
1.2–1.9 |
1.1–1.8 |
1.0–1.4 |
Growth at 45 °C† |
− |
nd |
− |
nd |
− |
nd |
− |
− |
− |
− |
+ |
nd |
− |
+ |
− |
Utilization of: |
|
||||||||||||||
d-Glucose‡ |
− |
− |
− |
− |
− |
− |
+/− |
−/+ |
− |
+ |
+ |
− |
− |
− |
− |
d-Fructose‡ |
ng |
nd |
− |
ng |
− |
− |
+ |
+ |
+ |
+ |
+ |
− |
− |
+ |
− |
Lactose‡ |
− |
nd |
− |
ng |
− |
− |
− |
− |
nd |
− |
− |
− |
− |
nd |
− |
Sucrose |
− |
− |
− |
− |
− |
− |
− |
− |
nd |
− |
+ |
− |
− |
nd |
− |
Dextrin |
− |
− |
− |
− |
− |
− |
− |
− |
nd |
+ |
+ |
− |
− |
nd |
− |
d-Mannitol |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
+ |
− |
− |
− |
− |
d,l-Lactate |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
w |
+ |
+ |
+ |
+ |
− |
+ |
Pyruvate |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
Succinate |
w |
w |
+ |
+ |
w |
+ |
− |
− |
nd |
− |
− |
− |
− |
nd |
− |
α-Ketovalerate |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
nd |
+ |
+ |
+ |
+ |
nd |
+ |
l-Alanine |
− |
− |
− |
− |
+ |
+ |
− |
+ |
nd |
+ |
+ |
+ |
+ |
nd |
− |
l-Alanyl-l-Glutamine |
− |
− |
+ |
− |
+ |
+ |
+ |
− |
nd |
+ |
+ |
+ |
+ |
nd |
− |
l-Glutamine |
− |
− |
− |
− |
+ |
+ |
+ |
− |
nd |
− |
+ |
+ |
+ |
nd |
− |
l-Glutamate |
− |
+ |
+ |
+ |
+ |
+ |
− |
+ |
nd |
− |
+ |
− |
+ |
nd |
− |
l-Serine |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
nd |
+ |
+ |
+ |
+ |
nd |
+ |
Production of: |
|
||||||||||||||
Gas |
nd |
− |
− |
nd |
− |
− |
+ |
+ |
+ |
+ |
+ |
− |
− |
nd |
− |
H2S |
− |
− |
− |
− |
− |
− |
− |
− |
+ |
− |
+ |
− |
− |
nd |
− |
Indole |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
nd |
− |
Presence of: |
|
||||||||||||||
Oxidase |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
nd |
− |
Catalase |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
nd |
− |
Nitrate reduction |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
− |
nd |
− |
Susceptibility to: |
|
||||||||||||||
Bile (1 mg) |
S |
S |
S |
S |
S |
S |
S |
S |
S |
S |
S |
S |
S |
nd |
S |
Colistin (10 µg) |
R |
R |
S |
R |
R |
R |
S |
S |
S |
S |
S |
S |
R |
R |
R |
Vancomycin (5 µg) |
R |
S |
R |
R |
R |
R |
R |
R |
R |
R |
R |
R |
R |
R |
R |
Kanamycin (1000 µg) |
S |
S |
S |
S |
S |
S |
S |
S |
nd |
S |
S |
S |
S |
nd |
S |
Clindamycin |
S |
S |
S |
S |
S |
S |
S |
S |
nd |
S |
S |
S |
S |
nd |
nd |
Metronidazole |
S |
S |
S |
S |
S |
S |
S |
S |
nd |
S |
S |
S |
S |
nd |
nd |
Tinidazole |
nd |
0.5 |
0.125 |
nd |
0.25 |
0.125 |
0.25 |
1 |
nd |
0.5 |
1 |
0.5 |
0.25 |
nd |
nd |
Secnidazole |
nd |
0.5 |
0.25 |
nd |
0.25 |
0.125 |
0.25 |
0.5 |
nd |
0.25 |
0.5 |
0.5 |
0.25 |
nd |
nd |
Short chain fatty acids: |
|
||||||||||||||
2-Aminobutyric acid |
w |
− |
+ |
w |
+ |
+ |
+ |
+ |
nd |
+ |
+ |
+ |
+ |
nd |
+ |
2-Methylbutyric acid |
+ |
− |
+ |
+ |
+ |
+ |
+ |
+ |
nd |
w |
w |
+ |
w |
nd |
+ |
Acetic acid |
w |
+ |
− |
− |
− |
− |
− |
+ |
+ |
w |
− |
− |
w |
+ |
+ |
Butyric acid |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
Formic acid |
w |
+ |
w |
w |
+ |
− |
w |
+ |
nd |
+ |
− |
− |
w |
+ |
w |
Fumaric acid |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
nd |
+ |
+ |
+ |
+ |
nd |
+ |
Isobutyric acid |
+ |
− |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
w |
w |
+ |
w |
nd |
+ |
Isovaleric acid |
+ |
− |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
+ |
Lactic acid |
w |
w |
w |
w |
+ |
+ |
− |
− |
nd |
w |
w |
w |
− |
− |
− |
n-caproic acid |
− |
− |
− |
− |
− |
− |
− |
+ |
+ |
+ |
+ |
− |
− |
nd |
− |
n-valeric acid |
− |
− |
− |
− |
− |
− |
− |
− |
+ |
− |
− |
− |
+ |
nd |
+ |
Propionic acid |
+ |
+ |
− |
+ |
+ |
+ |
− |
+ |
+ |
− |
− |
+ |
+ |
+ |
+ |
Succinic acid |
− |
− |
− |
− |
− |
− |
+ |
+ |
nd |
+ |
+ |
− |
− |
nd |
− |
*Characteristics for 9, M. hexanoica MH are from Jeon et al. [3], and for 14, M. stantonii AJH120 are from Maki and Looft [6].
†Data for cell size and growth at 45 °C was determined for UPII 199-6T, KA00182T and BV3C16-1T. Cell size and growth at 45 °C for the other species were obtained from the original publications [1–7, 9].
‡d-Glucose, d-fructose and lactose fermentation was also assessed using the Pre-Reduced Anaerobically Sterilized (PRAS) medium. +, Positive by both methods, −, negative by both methods; +/−, positive by Biolog and negative by PRAS; −/+, negative by Biolog and positive by PRAS; ng, no growth; nd, not determined.