| Characteristics | Bacterial species | |||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| Inhabit | spoiled beer | brewery bottling hall | spoiled beer | spoiled beer | spoiled beer | spoiled beer |
| G + C Content (%) | 38.6 | 39.1 | 38.4 | 42.4 - 4.8 | 40.5 | 43.1 |
| Width x Length (µm) | 0.7-1.0-30 | 0.6 - 0.8 × 3 - 50 | 0.7 - 0.9 × 3 - 50 | 1.5 - 2.1 | 1.2 - 1.9 × 1 - 1.4 | 1 - 1.4 × 0.8 - 1.2 |
| Temperature (˚C) |
|
|
| |||
| Range | 10 - 45 | 15 - 30 | 15 - 37 | 10 - 37 | 10 - 30 | 10 - 30 |
| Optimum | 30 | 30 | 30 | 30 | 30 | 30 |
| pH |
|
|
| |||
| Range | 3.5 - 8.5 | 4.0 - 8.0 | 3.5 - 8.0 | - | - | - |
| Optimum | 6.5 | 7 | 6.5 | - | - | - |
| catalase activity | - | + | - | - | - | - |
| Spoilage ability | absolute beer spoiler | potential beer spoiler | absolute beer spoiler | potential beer spoiler | potential beer spoiler | potential beer spoiler |