“…The major VFAs produced in Robertson's cooked meat broth are acetic acid and butyric acid, and smaller quantities of propionic, isovaleric, and n-valeric acids are sometimes produced. P. harei has been isolated from antral washout specimens, pus from the peritoneal cavity, infected sacral sores, and abscesses of the face, neck, breast, and thigh, occasionally in pure culture (20). The type strain, DSM 10020, was isolated from pus from an infected sacral sore of a diabetic patient; it was cocultured with Peptostreptococcus magnus, Enterococcus spp., and Prevotella melaninogenica.…”