Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Li, Peijun; Luo, Huiting; Kong, Baohua; Liu, Qian; Chen, Conggui

doi:10.1016/j.lwt.2015.12.035

Cited by 55 publications

(26 citation statements)

References 30 publications

(40 reference statements)

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“…To demonstrate the production of NO by S. xylosus , we used the property of NO to form a NO complex of Fe(II) myoglobin, called nitrosomyoglobin. In previous studies S. xylosus FAX-1 and S. xylosus A1 were able to convert metmyoglobin to nitrosomyoglobin in vitro and in raw meat batter (Morita et al, 1998; Li et al, 2013, 2016). However, the mechanism of such NO production was not established.…”

Section: Discussionmentioning

confidence: 90%

See 1 more Smart Citation

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

Ras

Zuliani²,

Derkx

et al. 2017

Front. Microbiol.

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Staphylococcus xylosus is used as a starter culture in fermented meat products and contributes to color formation by the reduction of nitrate to nitrite. Nitrite is a food additive that is chemically turned to nitric oxide (NO) in meat but its safety has been questioned. The objective of this study was to determine the ability of NO synthase (NOS) of S. xylosus C2a to produce NO. For this purpose, a nos deletion mutant (Δnos) in S. xylosus was constructed and NO production was evaluated in a test based on its ability to form nitrosomyoglobin and nitrosoheme. Production of NO was abrogated in the Δnos mutant under aerobic conditions and reduced about 35-40% comparing to the wild type C2a under limited oxygenation. This mutant was sensitive to oxidative stress. The expression of genes encoding catalase was modulated in the mutant with an up-regulation of katA and a down-regulation of katB and katC. The Δnos mutant displayed high colony pigmentation after prolonged growth on agar medium. Finally, the Δnos mutant showed no growth in minimal medium. Growth was not restored in the minimal medium by complementation with nos, but was restored by either addition of phenylalanine or complementation with pdt, a gene that encodes a prephenate dehydratase involved in phenylalanine biosynthesis and co-transcribed with nos. Our findings clearly demonstrate NOS-mediated NO production in S. xylosus, a meat-associated coagulase-negative Staphylococcus.

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Section: Discussionmentioning

confidence: 90%

“…Staphylococcus xylosus has been shown to convert metmyoglobin to nitrosomyoglobin in culture medium, in salami (Morita et al, 1998) and in raw meat batter (Li et al, 2013, 2016), without addition of nitrate or nitrite. NO production has been suggested to be linked to NO synthase (NOS) activity.…”

Section: Introductionmentioning

confidence: 99%

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

Ras

Zuliani²,

Derkx

et al. 2017

Front. Microbiol.

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“…Moreover, LAB, used in the manufacturing of these products, synthesize many metabolites (lactic acid, γ-aminobutyric acid, bacteriocin, reuterin and reutericycline, conjugated linoleic acid, exopolysaccharides), which have beneficial effect on human health. The LAB metabolites and the biologically active components of milk have a number of activities such as: immunomodulatory activity [4][5][6][7][8], antihypertensive [9][10][11][12][13], antitumor or anticancer activity [14][15][16][17][18], antioxidant activity [5,12,14,17,[19][20][21], antimicrobial activity [22][23][24], mineral-binding activity [25][26][27], opioid [28] etc.…”

mentioning

confidence: 99%

Traditional Balkan fermented milk products

Teneva-Angelova

Balabanova

Boyanova

et al. 2018

Engineering in Life Sciences

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Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food‐microbe combinations, there are thousands of different types of fermented milk products — yoghurts, yogurt‐like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt “kiselo mlyako”, whose anti‐aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production.

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“…The evaluating research of antimicrobial meaningfully affecting meat color (Table 5). Effectively a probable efficient method for nitrite substitution by considerably improving meat pigment and preventing microorganism spoiling in meat miraculously curing by using the change of metmyoglobin (MbFeIII) to red myoglobin derivatives by micro-organisms such as Staphylococcus xylosus and Lactobacillus fermentum and their positive influence on the major impediment of spoilage organisms in crude meat batters as essentially defensive cultures fully investigate dependent and independent culture (PCRdenaturing gradient gel electrophoresis) implement approaches were functioning in disclose the microbic generation [52]. Moreover, L. fermentum creative ferment donated to the structure of NO-Mb in cured meat deprived of the adding nitrite was financed by the lack of to significantly increased PH [46].…”

Section: Results/ Conclusionmentioning

confidence: 99%

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

Hhm¹,

Ma²,

Jin³

et al. 2017

J Food Process Technol

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Research focused on preparing new type curing pigment, which called Nitroso-hemoglobin prepared by use of by-products (beef blood), and its application prospect substitutes of nitrite, because of its a poisonous reagent, and can produce carcinogenic nitrosamine after reacting with amine and lead to carcinogenicity, nitrosamines toxicity in meet's product, and this project defined the development of the substitute of nitrite in the meat product from color to make meat color fixative with good stability and coloring stability, antioxidant, antimicrobials, increase nutrition value, and introduced as additives. Additionally, nitroso-hemoglobin pigment synthesis. Moreover, economic aids and environmental protection and its implementation possibility well developed.

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Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

Cited by 55 publications

References 30 publications

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

Evidence for Nitric Oxide Synthase Activity in Staphylococcus xylosus Mediating Nitrosoheme Formation

Traditional Balkan fermented milk products

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

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