|
Gram staining
|
+
|
|
Mobility
|
+
|
|
Growth at 4 °C
|
−
|
|
Growth at 10 °C
|
+
|
|
Growth at 50 °C
|
+
|
|
Growth at 55 °C
|
−
|
|
Growth at pH 4
|
−
|
|
Growth at pH 5
|
+
|
|
Growth at pH 5.7
|
+
|
|
Growth at pH 10
|
+
|
|
Growth at pH 11
|
−
|
|
Growth with 0.2% (w/v) NaCl
|
+
|
|
Growth with 5% (w/v) NaCl
|
+
|
|
Growth with 10% (w/v) NaCl
|
+
|
|
Growth with 15% (w/v) NaCl
|
−
|
|
Liquefication of gelatin
|
+
|
|
Phenylalanine deaminase test
|
−
|
|
Hydrolysis of casein
|
+
|
|
Hydrolysis of starch
|
+
|
|
Methyl red reaction
|
−
|
|
Catalase test
|
+
|
|
Lecithinase test
|
+
|
|
Oxidase test
|
+
|
|
Reduction of nitrates
|
+
|
|
Production of indole
|
−
|
|
Production of hydrogen sulfide
|
+
|
|
Voges-Proskauer reaction
|
+
|
|
pH Voges-Proskauer broth
|
6.89–7.13
|
|
Decomposition of tyrosine
|
−
|
|
Utilization of glucose
|
+
|
|
Utilization of D-xylose
|
+
|
|
Utilization of L-arabinose
|
+
|
|
Utilization of mannitol
|
+
|
|
Utilization of D-sorbitol
|
+
|
|
Utilization of sodium malonate
|
+
|
|
Utilization of sodium citrate
|
−
|
|
Production of gas from glucose
|
−
|
|
Anaerobic growth in glucose agar
|
−
|
|
Production of acid through the decomposition of milk
|
+
|
