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 M...

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Veröffentlicht in:	Letters in applied microbiology 2000-10, Vol.31 (4), p.303-306
Hauptverfasser:	Cordero, M.R., Zumalacárregui, J.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Colony Count, Microbial Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology Meat - microbiology Meat and meat product industries Micrococcaceae - classification Micrococcaceae - isolation & purification Micrococcus Sodium Chloride Spain Staphylococcus Swine
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