CHARACTERIZATION OF MICROCOCCI AND STAPHYLOCOCCI ISOLATED FROM SOPPRESSATA MOLISANA, A SOUTHERN ITALY FERMENTED SAUSAGE

One hundred and thirty-eight strains belonging to Micrococcus or Staph ylococcus species isolated during the ripening of soppressata molisana , a traditional fermented sausage produced in Southern Italy, were cha racterized. Fifty-eight isolates belonged to Micrococcus spp. (with a predominance of Micrococcus kristinae), 80 strains belonged to Staphyl ococcus spp. (with a predominance of Staphylococcus xylosus). Nine per cent of staphylococci were coagulase-positive and thermonuclease-negat ive. No strains of Staphylococcus aureus were isolated. All strains we re able to grow in the presence of 10% NaCl; a large majority was able to reduce nitrates to nitrites both at 30 and 18 degrees C. Forty-one percent of the micrococci and 16% of the staphylococci were able to h ydrolyze pork fat at 30 degrees C. In skim milk micrococci showed a hi gher proteolytic activity than staphylococci. (C) 1997 Academic Press Limited.