Salt Tolerance and Nitrate Reduction by Micrococci from Fresh Pork, Curing Pickles and Bacon

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Abstract
Summary: The majority of 164 strains of micrococci and staphylococci isolated from fresh pork, curing pickle and maturing bacon were able to grow at 4°. Greater proportions of strains from brine and bacon tolerated high salt concentrations than did strains from pork. Added nitrate seemed to have a protective or stimulative effect, increasing tolerance. The proportion of the strains able to reduce nitrate to nitrite was large; but it decreased with increasing salt concentration and it is doubtful whether these organisms can reduce nitrate in curing pickles under curing conditions. Strains from all three sources survived incubation in high salt broths and curing pickles much better at 2–3° than at 30°, and there is little doubt that many of the original contaminants of the pork sides could survive the curing process.