| Popis: |
One hundred and thirty-eight strains belonging toMicrococcusorStaphylococcusspecies isolated during the ripening of soppressata molisana, a traditional fermented sausage produced in Southern Italy, were characterized. Fifty-eight isolates belonged toMicrococcusspp. (with a predominance ofMicrococcus kristinae), 80 strains belonged toStaphylococcusspp. (with a predominance ofStaphylococcus xylosus). Nine percent of staphylococci were coagulase-positive and thermonuclease-negative. No strains ofStaphylococcus aureuswere 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. |
