Table 4 Key phenotypic characteristics for differentiation between Leclercia and Silvania gen. nov.

indole production

+

V^a

sorbitol

V^a

+

rhamnose

+

V^a

sucrose

V^b

V^a

Acidification of:

 D-arabinose

–

+

 D-adonitol

V^b

–

 methyl-α-D-mannopyranoside

–

V^b

 methyl-α-D-glucopyranoside

V^b

V^b

 D-raffinose

V^b

+

 D-lyxose

V^a

V^b

 D-tagatose

–

V^b

 D-arabitol

V^b

–

 potassium 2-ketogluconate

V^b

–

 potassium 5-ketogluconate

V^b

+

 phenol red

+

V^a

 palatinose

V^b

–

 β-glucuronidase

–

V^a

 malonate

V^a

V^b

 N-acetyl-β-glucosaminidase

V^a

–

Utilisation of:

 sucrose

V^a

+

 stachyose

V^b

V^a

 N-acetyl-D-galactosamine

–

V^a

 3-methyl glucose

V^a

+

 D-aspartic acid

V^b

+

 D-serine

V^a

+

 L-pyroglutamic acid

V^a

V^a

 pectin

V^b

V^a

 quinic acid

–

V^a

 p-hydroxy-phenylacetic acid

+

–

 citric acid

V^a

+

 α-keto-glutaric acid

–

V^a

 D-malic acid

V^a

V^a

 α-hydroxy-butyric acid

V^a

–

 β-hydroxy-D,L-butyric acid

V^b

–

 formic acid

V^b

–

Resistant to:

 fusidic acid

+

–

 D-serine

+

V^b

 troleandomycin

V^a

V^b

 nalidixic acid

V^a

V^b

 potassium tellurite

V^b

V^b