Characterization of micrococcaceae isolated from salt used for Spanish dry-cured ham.

Abstract

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 Micrococcus, 6% to Kocuria, 5.4% to Dermacoccus and 0.5% to… (More)

Topics

Cite this paper

@article{Cordero2000CharacterizationOM, title={Characterization of micrococcaceae isolated from salt used for Spanish dry-cured ham.}, author={Minerva Cordero and Jos{\'e} M Zumalac{\'a}rregui}, journal={Letters in applied microbiology}, year={2000}, volume={31 4}, pages={303-6} }