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Nitric Oxide Complex of Iron(II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus
Author(s) -
MORITA H.,
SAKATA R.,
NAGATA Y.
Publication year - 1998
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.1365-2621.1998.tb15740.x
Subject(s) - metmyoglobin , myoglobin , chemistry , staphylococcus xylosus , hexacoordinate , nitric oxide , nitrite , food science , inorganic chemistry , nitrate , biochemistry , organic chemistry , bacteria , staphylococcus aureus , staphylococcus , biology , silicon , genetics
With Staphylococcus xylosus FAX‐1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX‐1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.