This Gram positive coccus is found as singles, pairs, and less frequently as irregular, grape-like clusters. Cells are catalase positive and exhibit facultatively anaerobic metabolism. Able to use glucose oxidatively and fermentatively. Salt tolerant in media with NaCl concentrations up to 10%. Growth occurs at temperatures between 15-45 C, with optimum growth occurring between 30-40 C. Isolated most frequently from sausage, and is used in sausage production. A natural habitat has not been determined.