ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Lactic: 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 (Kurthia sp. K-22 and Chromobacterium violaceum K-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 fermentum JCM1173) 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 products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1993.tb03205.x
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