CHARACTERIZATION OF STAPHYLOCOCCUS SPP AND MICROCOCCUS SPP ISOLATED FROM IBERIAN HAM THROUGHOUT THE RIPENING PROCESS

The Iberian dry cured ham is an uncooked meat product highly appreciat ed because of its characteristic flavour. This product is obtained fro m 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 iso lated from Mannitol Salt Agar plates showed that Staphylococcus xylosu s followed by Staphylococcus equorum are the predominant organisms, ev en after 16 months of maturing. A remarkable variety of types of both staphylococci and micrococci are detected at any sampling time. The me tabolic activities of these organisms could contribute to the characte ristics of the final product.