Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

Abstract

Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacón (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group.For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods.Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri

Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes

“…In the present study, the pH value was found to be over 5.5 in all pastırma samples. Similarly, the absence of true lactic fermentation has been observed in other cured meat products such as French dry-cured hams (16) and dry-cured lacon (17,18). Contrary to pH, water activity is an important hurdle effect in pastırma.…”

“…equorum was identified in all pastırma groups. This species was also found in other meat products that were processed as whole pieces (5,6,18,(34)(35)(36). However, this species can be confused with S. xylosus when phenotypic and biochemical methods are used for identification (6,27).…”

Genomic investigation reveals evolution and lifestyle adaptation of endophytic Staphylococcus epidermidis

“…Further, S. epidermidis is increasingly being recognized as reservoir of genes required for natural adaptation on its host tissues that are in turn acquired by other predominantly pathogenic species, like S. aureus 7 8 9 . Apart from human, S. epidermidis is a remarkably diverse species reported in a multitude of diverse environments such as fermented sausage 10 11 , dry-cured lacon 12 13 , domesticated animals 14 as well as from wild mouse species 15 and meat 16 .…”