您好，欢迎访问云南省农业科学院 机构知识库！

Evaluation of nitrosylmyoglobin production in autochthonous microorganisms isolated from Yunnan traditional fermented meats: Focus on coagulase-negative cocci

文献类型： 外文期刊

作者： Liu, Biqin 1 ; Li, Hong 2 ; Chen, Junfei 1 ; Tang, Rong 1 ; Zhu, Yijin 1 ; Hu, Yongjin 2 ; Liu, Lijing 2 ; Shi, Qiao 1 ;

作者机构： 1.Yunnan Acad Agr Sci, Agroprod Proc Res Inst, Kunming 650221, Peoples R China

2.Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650100, Peoples R China

关键词： Coagulase-negative cocci; Nitric oxide synthase; Kocuria spp.; fermented meat; Nitrosylmyoglobin

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 224 卷

页码：

收录情况： SCI

摘要： Color-enhancing starter cultures can serve as substitutes for nitrites in meat products. Therefore, in this study, eighteen autochthonous microorganisms isolated from Yunnan fermented meats were screened for their ability to produce red coloration in a metmyoglobin model system. Subsequently, four coagulase-negative cocci - Kocuria rhizophila, Mammaliicoccus vitulinus, Kocuria salsicia, and Staphylococcus epidermidis - were selected. Western blot and NO production assays demonstrated the nitric oxide synthase (NOS) activity of these microorganisms. Their color-promoting effects were further validated based on pentacoordinate nitrosylmyoglobin production. Notably, the microbes were found to alter the oxidation states of myoglobin, promoting color generation in meat products. K. rhizophila, which showed the strongest NOS activity (0.83 +/- 0.02 U/mL, P < 0.05), produced the highest amount of nitrosylmyoglobin (22.31 +/- 0.71 ppm, P < 0.05) and generated the highest level of redness (10.38 +/- 0.55, P < 0.05) after 7 days of fermentation. In contrast, the uninoculated control group showed a nitrosylmyoglobin concentration and redness value of 16.67 +/- 0.71 ppm and 7.33 +/- 0.47, respectively. This study is the first to detect NOS expression in Kocuria spp. and demonstrate the ability of these microbes to generate nitrosylmyoglobin in situ, expanding the range of potential starter cultures available for enhancing the color of meat products.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：云南省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台