Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity

The objective of this study was to clarify whether formation of nitrosylmyoglobin (MbFeIINO) by Lactobacillus fermentum AS1.1880 in meat is due to nitric oxide synthase (NOS) activity. Confocal laser scanning microscopy exhibited strong green fluorescence in the L. fermentum sample treated with a ni...

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Veröffentlicht in:	Meat science 2020-08, Vol.166, p.108122-108122, Article 108122
Hauptverfasser:	Luo, Huiting, Li, Peijun, Zhang, Hongwei, Diao, Xinping, Kong, Baohua
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Arginine - analogs & derivatives Arginine - pharmacology Color Enzyme Inhibitors - pharmacology Lactobacillus fermentum Lactobacillus fermentum - enzymology Meat Meat Products - analysis Meat Products - microbiology Myoglobin - metabolism Nitric Oxide Nitric oxide synthase Nitric Oxide Synthase - metabolism Nitrite Nitrosylmyoglobin Sus scrofa
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