Rodríguez M, Núñez F, Córdoba J J, Sanabria C, Bermúdez E, Asensio M A
Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Cáceres, Spain.
Int J Food Microbiol. 1994 Dec;24(1-2):329-35. doi: 10.1016/0168-1605(94)90131-7.
The Iberian dry cured ham is an uncooked meat product highly appreciated because of its characteristic flavour. This product is obtained from 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 isolated from Mannitol Salt Agar plates showed that Staphylococcus xylosus followed by Staphylococcus equorum are the predominant organisms, even after 16 months of maturing. A remarkable variety of types of both staphylococci and micrococci are detected at any sampling time. The metabolic activities of these organisms could contribute to the characteristics of the final product.
