Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process.

@article{Rodrguez1994CharacterizationOS,
  title={Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process.},
  author={Mar{\'i}a Alejandra D{\'i}az Rodr{\'i}guez and F{\'e}lix N{\'u}{\~n}ez and Juan Jos{\'e} Solarte Cordoba and Cristina Sanabria and Elena Gallego Berm{\'u}dez and Miguel Angel Asensio},
  journal={International journal of food microbiology},
  year={1994},
  volume={24 1-2},
  pages={
          329-35
        }
}
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… CONTINUE READING
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Recent advances in cured raw ham manufacture.

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