Alloiococcus

Abstract

Al.loi.o.coc'cus. Gr. adj. alloios different; N.L. n. coccus coccus; N.L. masc. n. Alloiococcus different coccus, referring to the phylogenetic distinctiveness of the organism. Firmicutes / “Bacilli” / “Lactobacillales” / “Carnobacteriaceae” / Alloiococcus Cells are ovoid in shape and divide on an irregular plane giving rise to pairs, tetrads, and clusters. Gram‐stain‐positive and nonmotile. Nonsporeforming. Nutritionally fastidious . Grows in 6.5% NaCl (slowly) but not in 10% NaCl. No growth at 10 or 45 ° C. Aerobic . Catalase may or may not be produced. Oxidase‐negative. Gas is not produced. Acid is not produced from glucose and other carbohydrates. Pyrrolidonyl arylamidase and leucine aminopeptidase‐positive. Vancomycin sensitive . Long‐chain cellular fatty acids are of the straight‐chain saturated and unsaturated types. DNA G + C content ( mol %): 44–45 ( T m ). Type species : Alloiococcus otitis Aguirre and Collins 1992a, 83 VP .