Cultural characteristics
Biochemical characters
Phylum Firmicutes, Class Bacilli, Order Lactobacillales, Family Enterococcacea, Genus Enterococcus, Enterococcus italicus  Fortina
et al. 2004. Later synonym:
Enterococcus saccharominimus Vancanneyt et al. 2004.
Reacts weakly with Lancefield group D antiserum.
Gram-positive cocci, grouped mostly in pairs or short chains. Cells are nonmotile,
nonsporeforming and nonpigmented.
Colonies are whitish-grey, circular and smooth, with entire margins; 1 mm in
diameter after 3 days growth on M17 glucose agar. Facultatively anaerobic. Produce
alpha-hemolysis on blood agar and are able to grow in skimmed-milk medium,
where they cause clotting within 48 h incubation.
Growth is enhanced slightly by cultivation in a 5% CO
2 atmosphere (optimal at 37 ºC).
Growth occurs at 42 ºC, but is weak at 10 ºC or variable at 45 ºC. Strains grow in 5%
NaCl and at pH 9.6. Variable growth in 6.5% NaCl.
Isolated from dairy products in Italy (Toma and Robiola piemontese cheeses). Formerly named E. saccharominimus strains were
isolated from Belgian, Moroccan and Romanian dairy products.
Susceptible to vancomycin.
None, seems to be involved in the development of specific cheese flavour.
  1. Pavel Svec and  Luc A. Devriese, 2009: Genus I. Enterococcus (ex Thiercelin and Jouhaud 1903) Schleifer and Kilpper-Bälz 1984,
    32VP in Bergey’s Manual of Systematic Bacteriology, Second Edition, Volume Three, Vos, P.D.; Garrity, G.; Jones, D.; Krieg, N.R.;
    Ludwig, W.; Rainey, F.A.; Schleifer, K.-H.; Whitman, W.B. (Eds.), pp 594-606.
  2. M. Grazia Fortina, G. Ricci, D. Mora, and P. L. Manachini. Molecular analysis of artisanal Italian cheeses reveals Enterococcus
    italicus sp. nov. Int J Syst Evol Microbiol September 2004 54:1717-1721.
  3. M. Vancanneyt, M. Zamfir, L. A. Devriese, K. Lefebvre, K. Engelbeen, K. Vandemeulebroecke, M. Amar, L. De Vuyst, F.
    Haesebrouck, and J. Swings. Enterococcus saccharominimus sp. nov., from dairy products. Int J Syst Evol Microbiol November
    2004 54:2175-2179.
  4. Maria da Gloria S. Carvalho, Arnold G. Steigerwalt, Roger E. Morey, Patricia Lynn Shewmaker, Enevold Falsen, Richard R.
    Facklam, and Lucia M. Teixeira: Enterococcus sanguinicola sp. nov., Isolated from Human Blood, Comprising the Provisional New
    Species of Enterococcus CDC PNS-E2, and Recognition of Strain Previously Described as Enterococcus CDC PNS-E1 as
    Enterococcus italicus Fortina et al. 2004.
Positive results for acetoin production, aesculin hydrolysis, pyrrolidonyl arylamidase, leucine arylamidase, acid production from:
galactose, D-glucose, D-fructose, D-mannose, methyl alpha-D-glucoside (delayed), N-acetylglucosamine, aesculin, cellobiose
(weak), salicin, maltose, lactose, sucrose & starch.

Negative results for catalase, hippurate hydrolysis, alpha-galactosidase, beta-glucuronidase, beta-galactosidase, alkaline
phosphatase, arginine dihydrolase, acid production from: glycerol, erythritol, D- or L-arabinose, ribose, D- or L-xylose, adonitol, methyl
beta-xyloside, L-sorbose, rhamnose, dulcitol, inositol, methyl alpha-D-mannoside, amygdalin, melibiose, inulin, melezitose,
D-raffinose, glycogen, xylitol, D-turanose, D-lyxose, D- or L-fucose, D- or L-arabitol, gluconate, 2- or 5-ketogluconate.

Variable results for acidification of: mannitol, beta-gentiobiose, D-tagatose, arbutin, sorbitol & trehalose.
Enterococcus italicus
(c) Costin Stoica
Culture media
Biochemical tests
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