Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives byChromobacterium violaceum, Kurthiasp., andLactobacillus fermenturnJCM1173
作者:
K. ARIHARA,
H. KUSHIDA,
Y. KONDO,
M. ITOH,
J.B. LUCHANSKY,
R.G. CASSENS,
期刊:
Journal of Food Science
(WILEY Available online 1993)
卷期:
Volume 58,
issue 1
页码: 38-42
ISSN:0022-1147
年代: 1993
DOI:10.1111/j.1365-2621.1993.tb03205.x
出版商: Blackwell Publishing Ltd
关键词: meat;color;metmyoglobin;Lactobacillus;myoglobin
数据来源: WILEY
摘要:
ABSTRACTLactic: acid bacteria (LAB) and various bacteria isolated from the environment were screened on microbiological media for the ability to convert brown metmyoglobin to more desirable bright red derivatives. Of 1,550 environmental isolates tested, two isolates (Kurthiasp. K‐22 andChromobacterium violaceumK‐28) were recovered which consistently converted metmyoglobin to more desirable color derivatives as characterized spectrophotometrically. Strains K‐22 and K‐28 produced oxymyoglobin and nitric oxide myoglobin, respectively. Of 347 LAB tested, one strain (Lactobacillus fermentumJCM1173) was identified that generated nitric oxide myoglobin. These data indicate certain bacteria can effectively convert metmyoglobin to more red forms, and establish the potential of bacterial systems for preserving or improving rhe color of meat p
点击下载:
PDF
(693KB)
返 回