Characterisation of Micrococcaceae isolated from different varieties of chorizo

A total of 426 strains of Micrococcaceae bacteria isolated from chorizo (a traditional Spanish fermented sausage) were identified. The chorizos were sampled from three regions of Castilla and León in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each region and the samples were taken at three stages of ripening. Staphylococcus xylosus was the most predominant species isolated (95%). Twelve strain types of S. xylosus were established according to their fermentation patterns, and two of them, S. xylosus type 2 and S. xylosus type 5, made up the majority of the strains of S. xylosus isolated (27 and 52%). Production of acetoin, nitrate reductase, urease activity, proteolytic and lipolytic activity were determined for all isolates. The percentage of strains of S. xylosus producing acetoin depends on the manufacturing location. In general, the proteolytic and lipolytic activities of the S. xylosus isolated from chorizo from Castilla and León were low and moderate; 97% of the strains showed nitrate reductase and urease activity. According to our results and to previous investigations, it seems that S. xylosus type 5, showing nitrate reductase and urease activity, low–moderate proteolytic and lipolytic activities and not producing acetoin would be suitable as a starter culture. Of the strains isolated in this study, 38% comply with these requirements.