Identification of Staphylococci and Micrococci Isolated from an Intermediate Moisture Meat Product



    1. Author Kotzekidou is with the Laboratory of Food Microbiology and Hygiene, Dept. of Food Science & Technology, Faculty of Agriculture, Aristotelian Univ. of Thessaloniki, P.B. 250, 54006 Thessaloniki, Greece.
    Search for more papers by this author


The identification of staphylococci and micrococci isolated from an intermediate moisture meat product, basturma, was studied. From the 120 isolates 92.5% were classified as staphylococci and 7.5% as micrococci. The differentiation of the species revealed: 42%Staphylococcus epidermidis, 32%Staphylococcus saprophyticus, 12%Staphylococcus simulans, 4%Staphylococcus carnosus, 2% Staphylococcus hyicus subsp. hyicus and 7.5%Micrococcus varians.