Micrococcus varians

In Micrococcus varians all three glycerol phosphate residues in the linkage unit are derived from CDP-glycerol and are therefore not transferred from a lipoteichoic acid carried. ... 

Many names have been assigned to the lactic acid bacteria associated with brewing. It is probable however that most rod-shaped isolates may be classified as the heterofermentative species Lactobacillus brevis, the homo-fermentative species . casei and L, plantarum, and the homofermentative thermophilic species L. delbrueckii [14]. Cocci are also encountered, notably the homofermentative Pediococcus damnosus. (Less common because they are more sensitive to hop resins are P. pentosaceuslacidilactici. Streptococcus saprophyticus, S. epidermis and Micrococcus varians.) Micrococcus kristinae is however resistant to hop resins and low pH, but requires oxygen for growth [15]. An American report states that many breweries encounter L. brevis, L. plantarum and P. damnosus. When the primary fermentation is complete, Pediococcus continues to grow at the bottom of the fermenter in the deposited yeast [16]. 

Micrococcaceae. Staphylococcus spp. and to a lesser extent Micrococcus spp. are found in commercial starter cultures (Hammes et al., 1985). Three species are mentioned Staphylococcus carnosus. Staphylococcus xylosus and Micrococcus varians. 

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