Yeasts were isolated by inoculating

Yeasts were isolated by inoculating the samples on 9-cm Petri dishes containing Dichloran 18% glycerol (DG 18) agar media up onarrival. Swabs were streaked, while 100 µL of liquid samples was spread on the DG 18 plates. Direct plating technique was employed to isolate yeasts from salt samples and clipped leftovers of fully ripened products, whereas yeasts were isolated by stamping pack-aging materials on DG 18 plates. The plates, including those used for air sampling, were incubated in darkness at 25±1 °C for 3–5 days before inspection. Yeasts that were morphologically dif-ferent were sub-cultured into pure cultures by using malt extract agar (MEA) and Potato dextrose agar (PDA) media that were incubated in darkness for 3–5 days at a temperature of 25±1 °C. All the yeast growing media were Fig. 1.Dry-cured meat production processes of the facility for smoked and unsmoked products.136 D.T. Asefa et al. / International Journal of Food Microbiology 133 (2009) 135–140 provided by section for media production at National VeterinaryInstitute of Norway