Microbial characterisation of fermented meat products from the Sicilian swine breed “Suino Nero Dei Nebrodi”

Annals of Microbiology

Table 2 Phenotypic grouping of LAB isolates collected during the production and ripening processes of salame and salsiccia of Suino Nero dei Nebrodi

Characters	Clusters
Characters	I (n = 56)	II (n = 2)	III (n = 5)	IV (n = 102)
Morphology	Coccus	Coccus	Coccus	Rod
Growth
15 °C	+	+	+	+
45 °C	+	–	–	–
pH 9.6	+	+	+	n.d.
6.5 % NaCl	+	+	–	n.d.
CO₂ from glucose	–	–	–	–
Growth in presence of pentose carbohydrates	n.d.	n.d.	n.d.	+

ISSN: 1869-2044