Abstracts from      

A total of 131 catalase positive cocci isolated from the traditional Turkish meat product called „ pastirma" were identified by means of phenotypic methods. The species isolated most often were Staphylococcus (S.) saprophyticus (47.3%) and S. xylosus (30.5%). Seven isolates were identified as S. equorum (5.3%), and six isolates were assigned to Kocuria varians (4.6%). On the other hand, S. simulans (3.8%), S. warneri (2.3%), S. gallinarum (2.3%), S. kloosii (1.5%), S. haemolyticus (0.8%) and S. hominis (0.8%) were the other species isolated from pastirma. The isolated strains of S. xylosus (40 isolates), S. equorum (7 isolates) and K. varians (6 isolates) were further characterised. The results showed that these strains had generally good technological properties. The majority of S. xylosus and all of K. varians and S. equorum strains were able to grow at high concentrations of NaCl.

Author's address
Dr. Güzin Kaban, Atatürk University Faculty of Agriculture, Department of Food Engineering,
Erzurum, Türkei 25240

Full-text versions: English (primary publication) and German language

Fleischwirtschaft International 24 (2), 2009, p. 60