Fournierella

Abstract Four.nier.el'la . N.L. fem. dim. n. Fournierella , named after the French clinical microbiologist Pierre‐Edouard Fournier for his contribution to the taxono‐genomic description of the bacteria. Firmicutes / Clostridia / Clostridiales / Ruminococcaceae / Fournierella Rods 0.5–2 μm. Non‐spore‐forming. Gram‐staining is negative. Nonmotile. Anaerobic and use carbohydrates as a source of energy. Growth occurs on 5 % sheep blood‐enriched Columbia agar. Optimal growth temperature, 37°C; optimal pH, 6–8.5. Catalase, oxidase, and urease are negative. Aesculin is hydrolyzed but not gelatin. The major fermentation product is acetic acid, but butyric acid, isobutyric acid, and propionic acid are also produced in small amounts. The predominant cellular fatty acids are the saturated acid C 16:0 and unsaturated acid C 18:1 n 9. DNA G + C content (mol % ) : 56.8. Type species : Fournierella massiliensis Togo et al. 2017 VP .