Micrococcaceae

Micrococcaceae is a family of Gram-positive, mostly aerobic bacteria with a coccoid shape, including the genera Micrococcus, Kocuria, Arthrobacter, and Staphylococcus. Members are widespread in soil, on skin, and in foods, and several play useful roles in fermented meats, where staphylococci and micrococci reduce nitrates to nitrites, develop cured color, and contribute characteristic flavor. Others are spoilage organisms or opportunistic pathogens, so food microbiologists distinguish the beneficial species used as starter cultures from the undesirable ones in quality testing. Salt tolerance is a hallmark of the family, which explains their prominence in cured and fermented products.