Gram-negative, obligately anaerobic, cocco-bacilli to short bacilli. Strains are asaccharolytic and generally biochemically unreactive although hydrogen sulphide is produced. Acetic and isovaleric acids and minor to trace amounts of propionic, isobutyric, succinic and phenyl-acetic acids are produced as end products of fermentation. The G + C content of the DNA of the type strain is 59 mol %. |