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Two phages lysing strains of Staphylococcus carnosus, an organism used as a starter culture for salami production, were isolated from factories in Germany and Italy. Morphologically they show the C1 morphotype and are unrelated to the only other known Staph. carnosus phage. The phages were physiologically and morphologically similar but showed differences in their structural proteins and DNA restriction patterns. Their genomes consisted of linear double stranded DNA with a genome size of 19 kb. The phages lysed a wide range of Staph. carnosus strains from commercial meat starter cultures as well as the DSM type strain. Despite the presence of these phages, the products were normal from the point of view of colour, texture and flavour.

Microbiological developments during industrial meat fermentations (salami), made with and without commercial starter cultures, were followed at two factories in Germany and Italy. In the German product microbial growth was evident only for the first 48 h, followed by a gradual decline in numbers of most micro-organisms. The pH fell from 5.8 to 4.8 in the 28 d required for production. In Italy a similar situation was seen, except that a second period of bacterial growth began around 15 d, coincident with the appearance of intentional surface mould growth which reversed the pH fall, the final pH being 6.2. The German starter culture was a mixture of Lactobacillus plantarum and Staphylococcus carnosus, whereas in Italy only Staph. carnosus was used. The strain of Lact. plantarum used did not grow in the German product whereas the Staph. carnosus grew well in both products to form a substantial proportion of the final microflora.