| characterisation of micrococcaceae isolated from different varieties of chorizo. | a total of 426 strains of micrococcaceae bacteria isolated from chorizo (a traditional spanish fermented sausage) were identified. the chorizos were sampled from three regions of castilla and león in spain: burgos, segovia and salamanca. two factories were chosen in each region and the samples were taken at three stages of ripening. staphylococcus xylosus was the most predominant species isolated (95%). twelve strain types of s. xylosus were established according to their fermentation patterns, ... | 2000 | 10777069 |