Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system - (International Journal of Food )
November 29, 2007 – 8:52 pmhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4PKFGWT-2&_user=10&_coverDate=12%2F15%2F2007&_rdoc=12&_fmt=summary&_orig=browse&_srch=doc-info(%23toc%235061%232007%23998799996%23675069%23FLA%23display%23Volume)&_cdi=5061&_sort=d&_docanchor=
Abstract
Quantitative determination of catalase, nitrate reductase, nitrite reductase and nitric oxide synthase activities (NOS) was performed on 11 different bacterial strains, mainly staphylococci, isolated from fermented sausages, bacon brine or cured meat products. All except one strain possessed catalase activity in the range from 1.0 to 6.1 µmol min- 1 ml- 1. Ten out of 11 bacteria strains showed nitrate reductase activity in the range between 50 and 796 nmol min- 1 ml- 1 and nine showed nitrite reductase activity in the range between 6 and 42 nmol min- 1 ml- 1. No evidence of NOS activity of the selected strains was detected. In a colour formation assay containing myoglobin all strains affected nitrosylmyoglobin (MbFeIINO) formation in assays containing nitrite, whereas only strains having nitrate reductase activity generated MbFeIINO in assays containing nitrate as the sole nitrosylating agent. The quantitative nitrate and nitrite reductase activity did not fully explain or […]
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