One hundred and thirty-eight strains belonging to Micrococcus or Staphylococcus species isolated during the ripening of soppressata molisana, a traditional fermented sausage produced in Southern Italy, were characterized. Fifty-eight isolates belonged to Micrococcus spp. (with a predominance of Micrococcus kristinae), 80 strains belonged to Staphylococcus spp. (with a predominance of Staphylococcus xylosus). Nine percent of staphylococci were coagulase-positive and thermonuclease-negative. No strains of Staphylococcus aureus were isolated. All strains were able to grow in the presence of 10% NaCl; a large majority was able to reduce nitrates to nitrites both at 30 and 18°C. Forty-one percent of the micrococci and 16% of the staphylococci were able to hydrolyze pork fat at 30°C. In skim milk micrococci showed a higher proteolytic activity than staphylococci.

Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage

COPPOLA, Raffaele;IORIZZO, Massimo;SORRENTINO, Elena;
1997-01-01

Abstract

One hundred and thirty-eight strains belonging to Micrococcus or Staphylococcus species isolated during the ripening of soppressata molisana, a traditional fermented sausage produced in Southern Italy, were characterized. Fifty-eight isolates belonged to Micrococcus spp. (with a predominance of Micrococcus kristinae), 80 strains belonged to Staphylococcus spp. (with a predominance of Staphylococcus xylosus). Nine percent of staphylococci were coagulase-positive and thermonuclease-negative. No strains of Staphylococcus aureus were isolated. All strains were able to grow in the presence of 10% NaCl; a large majority was able to reduce nitrates to nitrites both at 30 and 18°C. Forty-one percent of the micrococci and 16% of the staphylococci were able to hydrolyze pork fat at 30°C. In skim milk micrococci showed a higher proteolytic activity than staphylococci.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11695/2413
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 108
  • ???jsp.display-item.citation.isi??? ND
social impact