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Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173
Author(s) -
ARIHARA K.,
KUSHIDA H.,
KONDO Y.,
ITOH M.,
LUCHANSKY J.B.,
CASSENS R.G.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03205.x
Subject(s) - metmyoglobin , chromobacterium violaceum , myoglobin , lactobacillus fermentum , chemistry , bacteria , lactobacillus , nitric oxide , food science , lactic acid , biochemistry , biology , organic chemistry , quorum sensing , genetics , virulence , fermentation , gene , lactobacillus plantarum
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.