CHARACTERIZATION OF STAPHYLOCOCCUS SPP AND MICROCOCCUS SPP ISOLATED FROM IBERIAN HAM THROUGHOUT THE RIPENING PROCESS

被引：86

作者：

RODRIGUEZ, M ^{[1
]}

NUNEZ, F ^{[1
]}

CORDOBA, JJ ^{[1
]}

SANABRIA, C ^{[1
]}

BERMUDEZ, E ^{[1
]}

ASENSIO, MA ^{[1
]}

机构：

[1] SIA JUNTA EXTREMADURA, BADAJOZ, SPAIN

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1994年 / 24卷 / 1-2期

关键词：

STAPHYLOCOCCI; MICROCOCCI; DRY CURED HAM;

D O I：

10.1016/0168-1605(94)90131-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Iberian dry cured ham is an uncooked meat product highly appreciated because of its characteristic flavour. This product is obtained from highly marbled Iberian pig hindlegs after 18-24 months of maturation under natural environmental conditions. The role of Micrococcaceae in the development of the aroma characteristics of this products remains unclear. Identification of Gram-positive, catalase-positive cocci isolated from Mannitol Salt Agar plates showed that Staphylococcus xylosus followed by Staphylococcus equorum are the predominant organisms, even after 16 months of maturing. A remarkable variety of types of both staphylococci and micrococci are detected at any sampling time. The metabolic activities of these organisms could contribute to the characteristics of the final product.

引用

页码：329 / 335

页数：7

共 35 条

[1]

Baird-Parker A. C., 1979, Identification methods for microbiologists, P201

[2]

Baldini P., 1977, Industria Conserve, V52, P16

[3]

BALDINI P, 1978, P INT M FOOD MICROB

[4]

Carrascosa A. V., 1991, Fleischwirtschaft, V71, P1187