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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

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

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