Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams

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.