Enterococcus raffinosus
Taxonomy
Morphology
Cultural characteristics
Biochemical characters
Ecology
Pathogenicity
References
Phylum Bacillota (Firmicutes), Class Bacilli, Order Lactobacillales, Family Enterococcaceae, Genus Enterococcus, Enterococcus
raffinosus  
Collins et al. 1989.
Colonies are small, nonpigmented. Grows at 10 (variable) and 45 ºC and in  6.5%
NaCl.
Isolated from human clinical material, rarely from animal sources or from environmental samples.
Unknown.
  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.
Positive results for pyruvate utilization, pyrrolidonyl arylamidase, esculin hydrolysis,
Voges-Proskauer test, acid production from: L-arabinose, L- or D-arabitol, melezitose,
ribose, sorbose, N-acetylglucosamine, glycerol, inositol, lactose, mannitol, mannose,
melibiose, D-raffinose, rhamnose, sorbitol and trehalose.

Negative results for beta-galactosidase, alkaline phosphatase, arginine dehydrolase,
starch hydrolysis,  alpha-galactosidase, beta-glucuronidase, hippurate hydrolysis,
acid production from: inulin, dulcitol and glycogen.

Variable results for acidification of adonitol, alpha-methyl-D-glucoside, starch, sucrose and D-tagatose.
(c) Costin Stoica
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R E G N U M
PROKARYOTAE
Gram-positive, nonmotile cocci.
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