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Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams
Elena Rastelli1, Giorgio Giraffa, Domenico Carminati
1Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Tanara 31/A, 43100 Parma, Italy.
Abstract:
Twenty bacterial strains isolated from Italian dry-cured hams affected by the so-called 'vein defect', were Gram positive, catalase and oxidase negative non-spore-forming rods. Twelve strains were identified by molecular characterisation as Marinilactibacillus psychrotolerans. These strains were demonstrated to survive at high salt concentrations (up to 25% w/w, with growth up to 12% w/w), low temperatures (0-3°C) and a pH range (6-7), which is encountered within the leg arterial vein. If strains of Marinilactibacillus are confirmed as causative agents of the 'vein defect', new manufacturing guidelines can be addressed to ham producers.
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