Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

International Journal of Food Microbiology

Volumn 120, Issue 3, 2007, Pages 303-310

  Gøtterup, Jacob ^a   Olsen, Karsten ^a   Knöchel, Susanne ^a   Tjener, Karsten ^b   Stahnke, Louise H ^b   Møller, Jens K S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

Cured meat colour; Nitrate reductase; Nitrite reductase; Nitrosylmyoglobin; Specific enzyme activities; Staphylococcus

Indexed keywords

CATALASE; MYOGLOBIN; NITRATE REDUCTASE; NITRIC OXIDE SYNTHASE; NITRITE REDUCTASE; NITROSYLMYOGLOBIN; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CONTROLLED STUDY; CORRELATION ANALYSIS; ENZYME ACTIVITY; FOOD CONTAMINATION; GROWTH RATE; MEAT; NONHUMAN; STAPHYLOCOCCUS;

CATALASE; ELECTRON SPIN RESONANCE SPECTROSCOPY; FERMENTATION; MEAT PRODUCTS; MYOGLOBIN; NITRATE REDUCTASE; NITRITE REDUCTASES; OXIDATION-REDUCTION; OXIDOREDUCTASES; PIGMENTATION; STAPHYLOCOCCUS;

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS;

EID: 36249001761     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.034     Document Type: Article

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