Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams

Twenty bacterial strains isolated from Italian dry-cured hams affected by the so-called 'vein defect', were Gram positive, catalase and oxidase negative non-spore-forming rods. Twelve strains were identified by molecular characterisation as Marinilactibacillus psychrotolerans. These strains were demonstrated to survive at high salt concentrations (up to 25% w/w, with growth up to 12% w/w), low temperatures (0-3 °C) and a pH range (6-7), which is encountered within the leg arterial vein. If strains of Marinilactibacillus are confirmed as causative agents of the 'vein defect', new manufacturing guidelines can be addressed to ham producers.