Characterization of micrococcaceae isolated from salt used for Spanish dry-cured ham.
The microbial flora of salt used in the production of Spanish dry-cured ham was studied. The results indicated that Micrococcaceae constituted the predominant flora. Identification of the 369 isolates belonging to the family Micrococcaceae revealed that 60% belonged to genus Staphylococcus, 25% to Micrococcus, 6% to Kocuria, 5.4% to Dermacoccus and 0.5% to Stomatococcus. The species most often isolated was Staph. xylosus (28.9%), followed by M. lylae (21.4%), Staph. equorum (18.55%) and D. nishinomiyaensis (5.4%). The results indicate that the salt during salting process of dry-cured hams offers an ecosystem suitable for the survival of the staphylococci and micrococci.
Cordero
M R
MR
Laboratorio Municipal de León, Universidad de León, Spain.
Zumalacárregui
J M
JM
D000818:Animals; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000382:microbiology*; D008835:Micrococcaceae / Q000145:classification* / Q000302:isolation & purification*; D012965:Sodium Chloride; D013030:Spain; D013552:Swine
D012965:Sodium Chloride