Salami is a salume consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Clostridium is a genus of anaerobic, Gram-positive bacteria. Species of Clostridium inhabit soils and the intestinal tracts of animals, including humans. This genus includes several significant human pathogens, including the causative agents of botulism and tetanus. It also formerly included an important cause of diarrhea, Clostridioides difficile, which was reclassified into the Clostridioides genus in 2016.
The Aurantimonadaceae are a small family of marine bacteria.
Priestia megaterium is a rod-like, Gram-positive, mainly aerobic, spore forming bacterium found in widely diverse habitats. It has a cell length up to 100 μm and a diameter of 0.1 μm, which is quite large for bacteria. The cells often occur in pairs and chains, where the cells are joined by polysaccharides on the cell walls.
Cronobacter is a genus of Gram-negative, facultatively anaerobic, oxidase-negative, catalase-positive, rod-shaped bacteria of the family Enterobacteriaceae. Several Cronobacter species are desiccation resistant and persistent in dry products such as powdered infant formula. They are generally motile, reduce nitrate, use citrate, hydrolyze esculin and arginine, and are positive for L-ornithine decarboxylation. Acid is produced from D-glucose, D-sucrose, D-raffinose, D-melibiose, D-cellobiose, D-mannitol, D-mannose, L-rhamnose, L-arabinose, D-trehalose, galacturonate and D-maltose. Cronobacter spp. are also generally positive for acetoin production and negative for the methyl red test, indicating 2,3-butanediol rather than mixed acid fermentation. The type species of the genus Cronobacter is Cronobacter sakazakii comb. nov.
Macrococcus is a genus of Gram-positive cocci belonging to the family Staphylococcaceae. The genus was created in 1998.
Acetitomaculum is a genus in the phylum Bacillota (Bacteria). The single species is an acetogenic bacteria from the bovine rumen.
Thermoanaerobacter is a genus in the phylum Bacillota (Bacteria). Members of this genus are thermophilic and anaerobic, several of them were previously described as Clostridium species and members of the now obsolete genera Acetogenium and Thermobacteroides
Adhaeribacter is a genus in the phylum Bacteroidota (Bacteria).
Deefgea is a genus of bacteria in the phylum Pseudomonadota. Deefgea are described as Gram-negative, rod-shaped, facultative anaerobes which generally occur singly. Deefgea are motile, either by a single flagellum or two polar flagella. They are both catalase and oxidase positive.
Deferribacter is a genus in the phylum Deferribacterota (Bacteria).
Dendrosporobacter is a genus in the phylum Bacillota (Bacteria). Members of the class Negativicutes, stain gram negative, despite being firmicutes
Croceibacter is a genus in the phylum Bacteroidota (Bacteria).
Brackiella oedipodis is a Gram-negative, oxidase- and catalase-positive, rod-shaped, nonmotile, chemoorganotrophic bacterium of the genus Brackiella isolated from the heart of a cotton-topped tamarin Saguinus oedipus. It can cause endocarditis. Colonies of Brackiella oedipodis are greyish-white coloured.
Trueperella pyogenes is a species of nonmotile, facultatively anaerobic, Gram-positive bacteria. The cells typically measure 0.5 by 2.0 μm. They appear as pleomorphic or coccoid rods. They tend to be grouped singly or in short chains but are sometimes grouped into V-shaped pairs.
Vagococcus is a genus of gram-positive bacteria. They are motile or nonmotile cocci which do not form spores. The name Vagococcus comes from Latin adjective vagus meaning wandering; and the Greek noun coccus a grain or berry, Vagococcus - wandering coccus, because Vagococcus fluvialis and some other Vagococcus species are motile, an unusual property for a lactic acid bacteria.
Mangrovibacter is a genus in the order Enterobacterales. Members of the genus are Gram-stain-negative, facultatively anaerobic, nitrogen-fixing, and rod shaped. The name Mangrovibacter derives from:
Neo-Latin noun mangrovum, mangrove; Neo-Latin masculine gender noun, a rod; bacter, nominally meaning "a rod", but in effect meaning a bacterium, rod; Neo-Latin masculine gender noun Mangrovibacter, mangrove rod.
Brochothrix thermosphacta is one of the major bacteria involved in the spoilage of meat and seafood. When it grows in food, the metabolic activities result in the production of metabolites associated with off-odors. B. thermosphacta was originally classified as Microbacterium thermosphactum by McLean and Sulzbacher 1953 and was named from the Greek adjective thermê meaning heat and the Greek adjective sphaktos meaning slain, thermosphacta - killed by heat, because M. thermosphacta was unusually heat sensitive compared to other species of Microbacterium. B. thermosphacta can grow between 1–30 °C and grow up to 8% salt.
Brochothrix campestris is bacteria involved in the spoilage of meat. When it grows in food, the metabolic activities result in the production of metabolites associated with off-odors. B. campestris was first described in 1988 and was named from the Latin adjective campestris meaning field, campestris – from the field, because B. ’campestris was originally isolated from a soil sample.. Compared to the closely related B. thermosphacta, B. campestris is very rarely found from food samples.
