Table 6.

Source and optimal growth conditions of microorganisms.

Gram	Microorganism	Source	Growth Conditions
Positive	B. clausii 2226	Supplement	TSB 24h at 30 °C
	Br. thermosphacta 7R1	Meat	TSB 24h at 20 °C
	Br. thermosphacta D274	Meat	TSB 24h at 20 °C
	C. maltaromaticum 9P	Meat	TSB 24h at 20 °C
	C. maltaromaticum D1203	Meat	TSB 24h at 25 °C
	C. maltaromaticum F1201	Meat	TSB 24h at 25 °C
	C. maltaromaticum H1201	Meat	TSB 24h at 25 °C
	Ent. faecalis 226	Milk	TSB 24h at 30 °C
	Ent. faecalis E21	Milk	TSB 24h at 30 °C
	Staph. aureus	Meat	TSB 24h at 37 °C
	Staph. saprophyticus 3S	Fermented meat	TSB 24h at 37 °C
	Staph. sp. ES1	Fermented meat	TSB 24h at 37 °C
	Staph. sp. GB1	Fermented meat	TSB 24h at 37 °C
	L. innocua 1770	Milk	TSB 24h at 30 °C
	E. coli 32	Meat	TSB 24h at 37 °C
	Str. salivarius	Milk	TSB 24h at 30 °C
Negative	H.alvei 53M	Meat	TSB 24h at 30 °C
	Pseud. fragi 6P2	Meat	TSB 24h at 20 °C
	S. Typhimurium	Chicken meat	TSB 24h at 30 °C
	Serr.proteamaculans20P	Meat	TSB 24h at 25 °C

B.: Bacillus; Br.: Brochothrix; C.: Carnobacterium; E.: Enterococcus; Staph.: Staphylococcus; L.: Listeria; E.: Escherichia; H.: Hafnia; P.: Pseudomonas; S.: Salmonella; Serr.: Serratia; Str.: Streptococcus.