Identification and characterisation of catalase positive cocci isolated from pastirma

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.