Bavariicoccus seileri
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Enterococcaceae, Genus Bavariicoccus, Bavariicoccus seileri
Schmidt et al. 2009,  type species of the genus.
Gram-positive cocci, 0.9-1.2 µm in diameter. Non-motile. Non-spore-forming.
Colonies are small, smooth, up to 1 mm in diameter when incubated aerobically on
TSA at 30 ºC and up to 2 mm in diameter on APT agar under anaerobic conditions at
34 ºC. Grows at 10 and 40 ºC, at pH 5.5 and with 6.5% and 11% (w/v) NaCl.
Isolated from the surface and smear water of German smear-ripened soft cheeses.
Undetermined.
  1. Schmidt (V.S.J.), Mayr (R.), Wenning (M.), Glockner (J.), Busse (H.J.) and Scherer (S.): Bavariicoccus seileri gen. nov., sp. nov.,
    isolated from the surface and smear water of German red smear soft cheese. Int. J. Syst. Evol. Microbiol., 2009, 59, 2437-2443.
Description is based API 50 CH, Rapid ID 32 STREP and API 20 Strep results.
DL-lactic acid, ethanol and acetic acid are produced from glucose.

Positive results for beta-glucosidase, pyrrolidonyl arylamidase & leucine arylamidase.
Can utilize (using API 50 CH+CHB medium and API Strep => probably fermentation; admin note): amygdalin, arbutin, cellobiose,
D-fructose, galactose, D-glucose, beta-gentiobiose, lactose (most strains), maltose, pyruvate, salicin & trehalose.

Negative results for alkaline phosphatase, catalase, alpha-galactosidase,  beta-galactosidase (most strains), beta-glucuronidase &
hippurate hydrolysis.
No utilization (using API 50 CH+CHB medium and API Strep) of: D- or L-arabitol, D- or L-arabinose, adonitol, dulcitol, erythritol,
D-fucose, glycerol, glycogen, gluconate, 2- or 5-ketogluconate, inulin, inositol, D-lyxose, mannitol, methyl alpha-D-mannoside,
melezitose, melibiose, pullulan, raffinose, rhamnose, ribose, L-sorbose, sorbitol, starch, sucrose, turanose, D-tagatose, D- or
L-xylose, methyl beta-D-xyloside & xylitol.
(c) Costin Stoica
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