Why staphylococcus species be adapted to high salt stress

Question

Problem

I. Why might Staphylococcus species be adapted to high salt/osmotic stress?

II. Why is lactose fermentation common among "enteric" (intestinal) gram negative bacteria?

III. Why do we incubate these cultures at 37^oC?

IV. All of the observable, physical characteristics that we see when examining microorganisms on growth media or under the microscopes result from their genetic and metabolic characteristics. What is the scientific term for OBSERVABLE (physical) genetic characteristics??