Figure S1: Cavities in spoiled cooked ham.

Figure S2: DGGE profiles of the nucleic acids extracted directly from the samples. Lines a, f, and i: Reference pattern used for the gel normalization (Bands 8 and 5: L. casei (DSMZ 20111); band 7: L. curvatus (DSMZ 20019); band 6: L. rhamnosus (DSMZ 20022). Bands that were observed in lines b, c, d, e, g, and h were were excised, and, after reamplification and cloning, they were subjected to sequencing. All bands migrating the same distance of Band 1 corresponded to Lc. carnosus. Bands showing the same migration profile of band 2 corresponded to L. sakei. Bands migrating the same way of band 3 corresponded to Lc. mesenteroides. Finally, bands migrating as band 4 corresponded to Weissella viridescens.

Table S1: Microbial count in meat and in brine exudates of spoiled cooked ham after cooking.

Table S2: Microbial count of cooked ham packaged under-vacuum.

Table S3: Characteristics of the lactic acid bacteria of the spoilage

Table S4: Volatile compounds in spoiled and not-spoiled cooked ham

IJFS_2816_sm_FigureLegends.doc25KSupporting info item
IJFS_2816_sm_TableS1-S4.doc123KSupporting info item
IJFS_2816_sm_FigureS1.eps43KSupporting info item
IJFS_2816_sm_FigureS2.eps51KSupporting info item

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.