Affiliation:
1. Division of Bacteriology, American Meat Institute Foundation, and Department of Microbiology, The University of Chicago, Chicago, Illinois
Abstract
Deibel
, R. H. (American Meat Institute Foundation, Chicago, Ill.),
Donald E. Lake, and C. F. Niven, Jr.
Physiology of the enterococci as related to their taxonomy. J. Bacteriol.
86:
1275–1282. 1963—Studies on a collection of enterococci isolated from diverse sources have confirmed the existence of two distinct species, namely,
Streptococcus faecalis
and
Streptococcus faecium
. In contrast with
S. faecium, S. faecalis
characteristically ferments melezitose, sorbitol, glycerol (anaerobically), citrate, and gluconate; fails to ferment arabinose and melibiose; has strong reducing capacities as demonstrated by prompt reduction of litmus in milk or tetrazolium in an agar medium; initiates growth on an agar medium containing 0.04% potassium tellurite; does not require folic acid for growth; and does not produce strong greening in blood agar.
S. liquefaciens
and
S. zymogenes
differ from
S. faecalis
only in their proteolytic capacities and, therefore, deserve only varietal status. Some
S. faecalis
and
S. faecium
strains are proteolytic when tested on agar media.
S. durans
differs from
S. faecium
only in its inability to ferment arabinose and mannitol, and the failure of most strains to ferment sucrose. Therefore, it should be considered as a variety of
S. faecium
. It is recommended that the term “enterococcus” be used only when referring to
S. faecalis
and
S. faecium
, and their respective varieties.
Publisher
American Society for Microbiology
Subject
Molecular Biology,Microbiology
Reference34 articles.
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