The isolates were phenotypically characterized by means of macro/micro-morphological and physiological features, as fermentation of glucose, maltose and sucrose; assimilation of the following carbon sources: D-Glucose, D-Galactose, D-Ribose, D-Xylose, L-Arabinose, D-Arabinose, L-Rhamnose, Sucrose, Maltose, Trealose, Cellobiose, Salicin, Melibiose, Lactose,Raffinose, Inulin, Starch, Glycerol, Erythritol,
Ribitol, D-Glucitol, D-Mannitol, myo-Inositol, Lactate, Citrate, Tween 20, N-acetylglucosamine; assimilation of the following nitrogen sources: Nitrate, Nitrite, Ethylamine, Lysine, Creatine and Creatinine; starch formation; urea hydrolysis; Diazonium Blue B reaction; growth at 40 and 50[degrees]C and 50% D-Glucose, 10% NaCl/16% NaCl and in different temperatures.